Processing Technology for Grated Cassava and Cassava Flour
Cassava during harvesting time is usually abundant. However, cassava is easily damaged and remains fresh only
for 2 days. This condition causes farmers to suffer great losses from their produce.
Traditionally, cassava is processed as sun-dried cassava (`gaplek'), but this form still has a short storability period. To overcome this problem, cassava can now be processed into grated cassava and cassava flour.
Grated cassava in plastic bags can be stored at room temperature for 6-12 months, while cassava flour can be stored for 2-4 months. This technology, while prolonging the storability, also increases value addition to cassava. Hence, it is suggested that cassava be stored and processed in dry or grated form.
Materials
- Fresh cassava
- Water
- Lime (CaO)
- Plastic bags
Processing of Grated Cassava
- Shelling and washing
- Peel the cassava shell and wash the tuber to remove dirt.
- Soaking
- Soak the peeled cassava into lime solution (5%) for 30 minutes (to prevent color change).
- Washing
- Wash the peeled cassava with clean water.
- Grate the cassava by using a grater (Fig. 1), then dry immediately. During the grating process, cassava must be soaked in water.
- Drying
- Grated cassava can be dried for 1-2 days.
- 100 kg fresh cassava yields 30 kg dried grated cassava.
Processing of Cassava Flour
- Dried grated cassava can be processed into cassava flour by using a pounder; 30 kg of grated cassava yields 30 kg cassava flour.
- The grated cassava and cassava flour (Fig. 2) could be sold directly or stored in plastic bags with 0.8 mm thickness. (Fig. 3).
Index of Images
Figure 1 Cassava Grater
Figure 2 Grated Cassava and Cassava Flour
Figure 3 Flow Chart of Dried Grated Cassava and Cassava Flour Processing
Download the PDF. of this document, 165,587 bytes (162 KB).
