cassava processing factory in nigeria

There are many cassava processing plants. Cassava is processed into garri factory, tapioca processing starch factory and tapioca processing flour company

   The different types of garri in the market depend on the method of processing, grain size and the location of Africa where it is produced. The choice of texture or size is to meet the specific use you want to put your garri to. While the fine or coarse grain garri is usually all right for eba, the extra coarse grain garri is usually soaked in water and eaten. Garri is also classified based on the period of fermentation or whether palm oil is added to it. The following are the different types of garri in the market:

1. White Garri: This is the commonest form of garri found in most places in West Africa. It is fermented for two to three days without the addition of palm oil.

2. Red Garri (which is actually yellow in colour): This type of garri is commonly found in states like Edo, Delta and other Southern parts of Nigeria. It is also called Bendel garri. It passes through the same preparation process like the white garri, only that red palm oil is added to give it that deep yellow colour. The addition of palm oil helps to reduce the cyanide content and give it that unique colour.

3. Ijebu Garri: This garri is made the same way the others are made, just that the fermentation is about 7 days. No palm oil is added. It is fried to become crisped, is less starchy and has a very sharp taste. People from the Western part of Nigeria like this type of garri.

Refined starches such as cassava starch, and less-common alternatives including corn starch, are more recent arrivals in the pantry. All thickeners work in much the same way, but there are functional differences between flour and other starches, such as cassva starch.

Tapioca flour is preferred in the kitchen due to its smooth texture, light, and super white flour which becomes opaque or translucent when cooked. It provides a favorable chewiness to baked products such as muffins, etc. It renders a very white loaf whether whole wheat bread or white. It thickens readily. That’s why it is known as a good, economical thickener thus saving energy in the process. It does not coagulate easily unlike any other cornstarch so it is a usual choice for frozen delicacies. Tapioca flour gives a glossy and very appetizing look for pies, sauces, gravies, stews, and soups. 

Cassava can be processed into a lot of food. We are a professional manufacturer of cassava processing machines. We need to know more about cassava processing