starch from cassava root a pudding flavour

starch from cassava root a pudding flavour-High quality cassava starch

The basic unit operations in cassava flour production from fresh cassava roots are:

Sorting and Cleaning: The tubers are sorted to select the wholesome roots for production. and then cleaning.

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 milled 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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