Starch

PROCESS DESCRIPTION

The shelf life of cassava is only a few days unless the roots receive special treatment. Removing the leaves two weeks before harvest lengthens the shelf life to two weeks. Dipping the roots in paraffin or a wax or storing them in plastic bags reduces the incidence of vascular streaking and extends the shelf life to three or four weeks. Roots can be peeled and frozen. Traditional methods include packing the roots in moist mulch to extend shelf life.

Dried roots can be milled into flour. Maize may be added during the milling process to add protein to the flour. The flour can be use for baking breads. Typically, cassava flour may be used as partial substitute for wheat flour in making bread. Bread made wholly from cassava has been marketed in the U.S.A. to meet the needs of people with allergies to wheat flour.

Fresh roots can be sliced thinly and deep fried to make a product similar to potato chips. They can be cut into larger spear-like pieces and processed into a product similar to French fires.

Roots can be peeled, grated and washed with water to extract the starch, which can be used to make breads, crackers, pasta and pearls of tapioca.

Unpeeled roots can be grated and dried for use as animal feed. The leaves can add protein to animal feed.

Industrial uses where cassava is used in the processing procedures or manufacture of products include papermaking, textiles, adhesives, high fructose syrup and alcohol

LIST OF EQUIPMENT

Production Capacity : 150 TPD

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