What is the cassava flour processing?
Peeled cassava
Cassava flour introduction:
High quality cassava flour is simple unfermented cassava flour. The desire to reduce dependence on importation and conservation of foreign exchange has increased the Federal Government’s drive to source for local alternatives to partially or fully substitute imported goods. Wheat flour substitution becomes utmost priority especially with the price of wheat in the international market is becoming unbearable.
What's the cassava flour processing?
The basic unit operations in cassava flour production from fresh cassava roots are:
Sorting and Weighing: The tubers are sorted to select the wholesome roots for production. The tubers are then weighed.
Peeling: The weighed cassava roots are peeled manually to reduce high peeling loss associated with mechanical peelers due to irregular shape of cassava root.
Washing: Peeled root is washed with sufficient quantity of potable water to remove sand, dirt and other contaminants.
Grating: The root is grated to cassava mash.
Detoxification: The cassava mash is detoxified mechanically in a mash agitator for a period of time to eliminate the toxic hydrogen cyanide present in cassava.
Dewatering: The moisture content of the mash is reduced mechanically to about 50% to prepare for drying operation.
Granulation: The resultant cake from dewatering process is disintegrated into fine granules using hammer mill.
Drying: Granulation process is followed by drying operation to produce cassava flour of desired quality.
Milling: The flour obtained is milled to desired particle size.
Sieving and Packaging: The flour is sieved and packaged appropriately.
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