FAQ


How to make cassava flour from cassava ?


how to make cassava flour from cassava

Making casava flour from cassava

Cassava is one of the most important cash crops  . All parts of the cassava plantare valuable. Cassava leaves can be used to make soup or as feed for livestock, the stems can be used for planting more cassava, for mushroom production or as firewood, the root can be cooked and eaten fresh or processed into flour.

High-quality cassava flour is made within a day of harvesting the root. It is very white, has low fat content, is not sour like traditional, fermented cassava flour, does not give a bad smell or taste to food products and can mix very well with wheat flour for use in bread or cakes.
 
How to make cassava flour from fresh cassava ? 
 
Making cassava flour from cassava included 6 steps as below : 
 
Step 1 of cassava flour making :
 
Harvest matured cassava from the farm and load it to the processing shed immediately. If the  quantity of cassava  harvested can not be carried in the same day for logistic reasons do not detach the cassava from the stem and leaf until the vehicle to carry it is ready. That is to say fermentation will not occur if the cassava is still attached to the leaf and stem even if it has been uprooted. But care must be taken not to bruise the cassava when uprooting it.
 
Step 2 of cassava flour making :
 
Peel the cassava and wash it in clean water. This process can be done by human work or done by machine . 
how to make cassava flour from cassava
Cassava peeling and washing machine
 
Step 3 of cassava flour making :  
 
Grate the peeled cassava into cassava mash by grating machine.
how to make cassava flour from cassava
Cassava grating machine
 
Step 4 of cassava flour making :  
 
Pack the grated cassava mash into a clean bag, such as a jute or sisal sack that will allow extra water to escape. Press the sack using a hydraulic press to remove excess water until the cassava is crumbly.
 
Step 5 of cassava flour making :
 
Drying  cassava flour can be dry by natural drying or by hot air flash dryer .

Natural drying is spread the pressed cassava mash thinly on a clean black plastic sheet placed on a gentle slope in full sun. Ideally this should be raised off the floor. Dry mash until it is very floury.

Though hot-air dryers with higher expensive, the drying process is more reliable and of higher quality cassava flour. The hot air flash dry can dry the cassava flour with few seconds.
 
Step 6 of cassava flour making :  
 
Using a simple home-made sieve, sift the milled flour to remove fibrous materials and any lumps. This is important to obtain high-quality free-flowing flour, free of fibre with a good particle size.

Step 7 of cassava flour making :  

Pack sifted cassava flour in airtight moisture-proof black plastic bags. Seal the bag using a burning candle (or an electrical polysealer if electricity is available) and label with date of manufacture and expiry date (after six months). Pack bags in a carton to protect them from light. Store the cartons in a well-ventilated, cool, dry place. The packaged flour will keep for about six months.

 

 


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