Cassava is one of the staple food crops grown in tropical and subtropical countries,
including the Philippines. It is a cheap source of energy-dense food packed with minerals
and vitamins comparable to those of many legumes. The purpose of the study was to
investigate the physicochemical, nutritional, and sensory properties of cassava utilized as
rice-like grains (RLGs). Four cassava varieties namely Lakan 1, Lakan 2, Rajah 4, and
Binulak were utilized in the study. Results revealed that the products fall under the
category of hard gel consistency. Lakan 1 had high gelatinization temperature (>74°C)
while the other three gelanitized within the intermediate temperature range (70- 74°C).
Lakan 1 had the highest moisture content (46.70%), Lakan 2 had the highest fat content
(8.95%), whereas varieties with highest carbohydrate content are Rajah 4 (52.09%) and
Binulak (52.11%). While all four varieties were similar in terms of other nutritional
qualities: protein (1.18-1.32%), ash (0.35-0.81%), fiber (0.99-1.32%), Calcium (27.56-
28.62%), and Zinc (0.23-0.32%). In terms of carbohydrate profile, Lakan 2 had the
highest starch content (71.33%), lowest amylose (17.4%), highest amylopectin (53.93%),
highest estimated glycemic index (60.49, moderate GI), and lowest total dietary fiber
(4.4%). The rice-like grains made from cassava were superior to rice in terms of its higher
calcium content (28 mg/100 g), lower glycemic index, greater total dietary fiber (4.4-
5.4%), and longer shelf-life (11 months). Among the varieties, Rajah 4 was found to be
exceptional in terms of the properties mentioned and was most liked by panelists