Fufu flour vs cassava flour | What’s the difference?

Both cassava flour and fufu flour are derivatives processed from cassava roots, but they have difference in process, feature and usage. Next, we, Henan Jinrui, will break them down one by one.

1. Processing Difference of Fufu and Cassava Flour

The whole process of cassava flour production normally include cleaning, washing, peeling, crushing, dewatering, drying and sieving; while fufu production process is a little different. Apart from the whole stages like cassava flour, fufu flour production also need fermentation. This step, after crushing, often needs 12 or 24 hours, adding the taste of fufu.

fufu fermentation tanks

2. Feature Difference of Fufu and Cassava Flour

Cassava flour is light and fine in state, neutral in flavor, and similar to wheat flour but gluten-free; While fufu flour has a sour taste because of fermentation.

3. Usage Difference of Fufu and Cassava Flour

Cassava flour is mainly for baking, frying, or as a wheat flour substitute; While fufu flour is specifically to prepare traditional fufu dough for West/Central African dishes.

All in all, cassava flour and fufu flour have difference in process, feature, and usage, thus, having different markets. Moreover, fufu flour may also be called lafun (if fermented and dried without roasting), depending on the African region. And in some places, fufu is made from a mix of cassava and plantain flour.

Okay, the above is an introduction to the difference between cassava flour and fufu flour. If you tend to process cassava flour or fufu flour with modern machinery, catering to market needs, feel free to chat with us! We, Henan Jinrui, have many cassava flour and fufu flour processing project cases in Africa, glad to show you the modern money-making way of cassava deep processing!