Lafun is a fibrous powdery form of cassava similar to fufu in Nigeria. The method of production of lafun is different from that of fufu. In the traditional preparation, fresh cassava roots are cut into chunks and steeped for 3-4 days or until the roots become soft.
Process flow chart for lafun

The fermented roots are peeled, broken up into small pieces, and sun dried on mats, flat rocks, cement floors, or the roofs of houses.

The dried pieces are milled into flour. Alternatively, chips are made directly from fresh roots, cut into chunks, and sun dried. Drying takes 2-4 days, depending on the weather.

Unlike fufu, the fibers in the retted root for lafun are dried along with the mash and later sieved out. Thus, lafun is coarser than fufu in texture. The flour is made into dough with boiling water before consumption.

When properly stored, it has a shelf-life of six months or more.

Cassava Utilization
Fufu flour
High quality cassava flour
Glucose syrup
Composite bread
Livestock feed industry
Livestock feed products
Starch in paper, etc.
Starch in food
Starch production
Postharvest Equipment
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