High Quality Cassava Flour
|High quality cassava flour is simple unfermented cassava flour. The IITA production process minimizes the capital investment requirements for flour production by making use of simple equipment already used for gari processing.|
of high quality unfermented cassava flour
This technique is suitable for preparing cassava flour from both sweet and bitter varieties.
Mini-chippers were also tried in place of the mechanical grater but were found to be unsuitable for bitter varieties because the concentration of cyanogenic glucosides was not reduced sufficiently during processing.
High quality cassava flour
Livestock feed industry
Livestock feed products
Starch in paper, etc.
Starch in food
Under optimal conditions (dry sunny weather for sun drying), the IITA technique enables small-scale primary processors to produce high quality unfermented cassava flour that meets the specifications of industrial users within one day.
Drying has been identified as the major tool for expanding processing of cassava into high quality cassava flour.
Various options have been considered so far in the cassava project at IITA.
|(Source: Onabolu, Abass and Bokanga 1998)|
Sun drying is beset by several inherent drawbacks, such as susceptibility to damage due to inclement weather, slow drying rates, and contamination. Because of these limitations and the high cost and low utilization of more efficient traditional dryers, the adoption of a modified sun drying process, solar drying, has been considered for drying HQCF in rural areas.
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