CASSAVA ROOTS PEELING WASHING GARTING/RASPING CHIPPING GRINDING MIXING WITH WATER FILTERING (SCREENING) SETTLING STARCH WASHING SETTLING OR DEWATERING IN A CLEAN BAG BY PRESSING DRYING MILLING CASSAVA STARCH Simple process for cassava starch production
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CASSAVA ROOTS
PEELING
WASHING
GARTING/RASPING CHIPPING
GRINDING
MIXING WITH WATER
FILTERING (SCREENING)
SETTLING
STARCH WASHING
SETTLING OR DEWATERING IN A CLEAN BAG BY PRESSING
DRYING
MILLING
CASSAVA STARCH
Simple process for cassava starch production
CASSAVA ROOTS
PEELING
WASHING
CHIPPING/SLICING
DRYING
PACKAGING
Production of cassava chips
Cassava Chips
Name of product
Cassava Chips
Description Cassava Chips is a cassava product made by peeling, washing, chipping,
drying, packaging and storage. 3-5mm thick chips from peeled/or
soaked cassava root dried to <12% moisture content.
Packaging Jute bag line with food grade high density polyethylene film
Conditions of Storage Room temperature (28 + 2oC), low RH, raised platform.
Shelf-life Not more than 2 years
Instructions on the label Process before consuming, except for animal feeding.
Use within 30 days after opening
Target consumer groups Humans, Animals and Flour Mills
Recommendations for further processing
required before consumption
1) Grind into flour, sieve and use for human food
2) Grind into small granules mix with other feed ingredients and
pelletizer for animal feed
3) Steam into cooked chips, steep in cold water, drip dry and mix
with ingredients to make salad.
CASSAVA CHIPS
SAND/IMPURITIES REMOVAL
GRINDING/SIZING
STEAMING
EXTRUSION/PELLETIZING
COOLING
SIEVING
CASSAVA PELLETS
PACKAGING
Process for production of cassava pellets
Steam
CASSAVA ROOTS
PEEL AND WASH
GRATE (MECHANICAL GRATER)
DEWATER (SCREW OR HYDRAULIC PRESS)
PULVERISE
SUN DRY IN A THIN LAYER
MILL FINELY
CASSAVA FLOUR
PACKAGE
Production of unfermented cassava flour in Nigeria
(Source: Onabolu, Abass and Bokanga 1998)
High Quality Cassava Flour
Name of product
High quality cassava flour
Description
Definition of Cassava Flour
Cassava (Manihot esclenta Crantz) flour shall be the product prepared from dried chips or paste by pounding, grinding or milling process followed by sifting to separate the fibre from the flour.
In case of flour prepared from bitter cassava (Manihot utilisima Pohl), detoxification is carried out by soaking the peeled tubers in water for a few days before under go drying in the form of whole, pounded tuber (paste) or in small pieces. (SON, 2004)
Moisture content of the dried product should be <12%.
Packaging
Food grade, moisture proof material (polyethylene, polypropylene)
of thick guage (specify).
Conditions of Storage Cool, dry and rodent and insect free environment.
Shelf-life 12 months
Instructions on the label
1. Cassava flour for bakery and confectionary purposes
2. Use at 10% for bread production
3. Use at 100% for cakes and chin-chin
4. Use at 20% for other confectionery preparations
Target consumer groups
Bakeries
Other food industries
Caterers and housewives
Recommendations for further processing
required before consumption
Food product in which it is used should pass through a heat
process such as baking, frying or grilling
Harvest/Sorting of cassava
Peeling
Washing
Grating
Fermentation
Pressing
Sifting
Garifying
Cooling
Sieving (optional)
Packing
Storing
Process Flow Chart for Gari from Cassava
Name of product
Gari
Description
Gari is defined as a fermented acidic granular free flowing dry product
made from fresh cassava or Partially gelatinised dried granular
fermented cassava product. Process involves peeling, washing,