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How to produce cassava flour using dry and wet methods

How to Produce Cassava Flour Using Dry and Wet Methods

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Discover how to produce cassava flour at home or on a large scale using the dry and wet processing techniques, to create high-quality cassava flour.

The production of cassava flour from cassava root involves both dry and wet processing methods.

The dry method relies on sun drying, while the wet method utilizes mechanical dewatering and flash drying.

The wet method is more efficient, produces higher-quality flour, and is better suited for entrepreneurs who engage in large-scale commercial production.

Cassava flour is the biggest cassava product along the cassava value chain.

Key Takeaways

  • The production of cassava flour involves both dry and wet processing methods, with the wet method being more efficient and producing higher-quality flour.
  • Selecting high-quality cassava roots is the first step in producing cassava flour, ensuring freshness and the absence of blemishes or mold.
  • The dry method preserves the nutritional content of cassava roots but needs proper drying to prevent spoilage, while the wet method produces better flour quality.
  • Both methods involve steps like peeling, washing, grating, fermenting, and drying to create cassava flour, which can be used in various recipes.

How to Produce Cassava Flour

The production of cassava flour takes the same root processing method seen in the production of cassava fufu and garri cassava flakes.

However, cassava flour production is of two methods – the dry method and the wet method.

The two methods follow the same route of harvesting, and washing before splitting into their different routes.

Selecting the Cassava Roots

The first step in producing cassava flour is selecting high-quality cassava roots.

Look for fresh, firm roots that are free from spots, dark lines, and mold. Avoid roots that are soft or have a foul odor, as they may be spoiled.

Peeling and Washing

Thoroughly wash the cassava roots under running water to remove any dirt or debris.

Then, using a sharp knife, peel the outer skin of the roots to expose the white flesh inside.

Make sure to remove any brown or black spots that may be present on the flesh.

For commercial production of cassava flour, mechanical or automated machines is advised for both washing and peeling.

In many instances, the washing machine also peels the cassava roots.

Related: What are Tapioca Starch and Flour?

Dry Method of Producing the Cassava Flour

Sun-drying cassava roots for yuca flour production

Once the roots are cleaned and peeled, they are cut into small pieces and either sun-dried or dried using mechanical dryers.

Sun-drying of Cassava Roots

Sun-drying the cassava roots is a traditional method that involves spreading the root pieces out on large trays or mats and allowing them to dry in the sun for several days.

This method is cost-effective and environmentally friendly, but it can be slow and weather-dependent.

Mechanical Drying of Cassava Roots

Mechanical dryers, on the other hand, use heat and air circulation to quickly dry the cassava roots in a controlled environment.

This method is faster and more consistent, but it requires more equipment and energy.

Fermentation

It is important to mention that the drying period also serves as a fermentation period as the cassava roots take their time to break down harmful compounds in the root.

The more the roots stay unprocessed, the more they ferment to reduce the toxicity.

Grinding and Milling

After the cassava roots have been dried, they are then ground into a fine powder using a hammer mill or a disk mill.

For a homemade cassava flour, simple equipment like blender can be used to grind the dry roots to fine particles.

But large-scale production of cassava flour requires big, mechanical automated machines to produce commercial quantities.

For commercial purposes, a hammer mill grinding machine is used to grind the dry roots to fine particles and ready for sieving.

Related: Modified Tapioca Starch Applications

Sieving

Sieving of processed manioc flour

For homemade cassava flour, a small sieving bowl or equipment can be used to filter big residual particles to eliminate coarseness.

For commercial purposes, a commercial sifting machine is used to sift commercial quantities in minutes.

Sifting makes the end product fine and easy to handle during culinary use.

Packaging

After grinding, the flour is packaged by bagging into 50kg, 25kg, or as desired by the market.

The resulting cassava flour can be used in a variety of recipes, including bread, pancakes, and cookies.

Cassava flour is prized for its neutral flavor and fine texture, making it a sought-after ingredient for those following a gluten-free diet.

Related: Potentials of Cassava in Animal Feeds

Advantages of the Dry Method of Producing Cassava Flour

One of the main advantages of the dry method of producing cassava flour is that it preserves the nutritional content of the cassava roots.

Cassava is a good source of carbohydrates, fiber, and vitamins C and B6, and it is also low in fat.

By drying the cassava roots at low temperatures, the nutrients in the roots are retained, making cassava flour a healthy alternative to traditional wheat flour.

Disadvantages of the Dry Method of Producing Cassava Flour

Despite its many advantages, the dry method of producing cassava flour does have some drawbacks.

One of the main challenges with this method is ensuring that the cassava roots are dried properly to prevent mold and spoilage.

Inadequate drying can lead to a musty or off-flavor in the flour, and it can also reduce the shelf life of the product.

Proper storage and handling of cassava flour are essential to maintain its quality and safety.

Wet Method of Producing Cassava Flour

To start the process after peeling and washing, the peeled roots are then grated into a fine pulp using a grater or a mechanical grating machine.

Grating the Cassava

Once the cassava roots are peeled, you will need to grate them to create a fine pulp.

You can use a traditional hand grater or a food processor with a grating attachment to speed up the process at home.

For large-scale cassava production, an automated cassava processing machine is advised. The cassava pulp should have a fine, uniform texture.

The wet method of producing cassava flour involves fermenting and grating the cassava roots, and then drying the grated pulp to create fine flour.

This method is more common in tropical regions where cassava is abundant and is preferred for its simplicity and lower energy consumption compared to the dry method.

Dewatering/Draining

After grating the cassava, the entire product is dewatered to reduce the liquid content.

For home production of cassava flour, place the cassava pulp in a clean cloth or cheesecloth and twist it tightly to extract as much liquid as possible. You can also use a press or a strainer to press out the excess moisture.

For large-scale production, a dewatering tank powered by a hydraulic press is used.

Fermentation

The grated cassava pulp is then placed in a fermentation tank or container and left to ferment for 1-3 days, depending on the desired flavor and texture of the final product.

During fermentation, the natural enzymes present in the cassava roots break down the starches into simpler sugars, which enhances the flavor and nutritional value of the cassava flour.

Fermentation also helps to reduce the cyanide content in cassava, making it safer to consume.

The fermentation process produces a sour aroma, similar to that of sourdough bread, which adds a unique flavor to the final product.

Drying the Cassava Pulp

Milled yuca flour waiting to be sieved - how to produce cassava flour

The next step after fermentation in the wet method of cassava flour production is drying.

Drying of the fermented cassava pulp is achieved by either local or automated methods.

The local method is achieved by spreading the entire pulp on a flat surface under the sun and allowing it to dry.

This method of drying is not effective because it’s dependent on the weather and this could produce substandard flour which can grow mould or go bad.

The second method of drying is with a dehydrator.

The automated method is by using a flash dryer or other mechanical drying equipment.

The flash dryer uses negative pressure to quickly dry the cassava flour, which helps preserve the quality and color compared to sun drying.

Grinding the Dry Caked Pulp

Caked, dried cassava pulp waiting to be milled for the production of cassava flour

After drying, the cassava pulp will now become solid and caked, ready to be crushed to fine particles by the milling or grinding machine. This is to bring it to the sizes fit for sieving. The grating machine can be used for this purpose.

Sieving the Cassava Flour

Sieving of sifting is almost the last part of the production of cassava flour. Its purpose it to remove any lumps or large particles from the cassava flour.

It is passed through a fine mesh sieve or a flour sifter. This ensures that the flour is smooth and free of any impurities.

Storing the Cassava Flour

The last process in cassava flour production is bagging and storing. Cassava flour is stored in an airtight container or a sealed plastic bag in a cool, dry place.

Proper storage will help extend the shelf life of the flour and prevent it from absorbing moisture.

Advantages of the Wet Method

The wet method of producing cassava flour results in higher-quality flour with better color, flavor, and nutritional content compared to traditional sun drying.

The mechanical drying methods used in the wet process are much faster and more efficient, allowing for higher production volumes.

Also, the wet method helps remove more of the cyanogenic compounds from the cassava, making the final flour safer for consumption.

The wet method’s higher efficiency and quality control also make it better suited for large-scale commercial production of cassava flour compared to the sun-drying approach.

Disadvantages of the Wet Method

The wet method has higher input costs compared to the traditional dry processing method.

It requires more specialized equipment like filter presses, flash dryers, and vibration sieves, which increases the capital investment needed.

The wet process also consumes more energy, particularly for the mechanical drying step.

Additionally, the wet method may not be as suitable for small-scale, decentralized cassava flour production, as the dry sun-drying approach is simpler and more accessible for rural communities.

Frequently Asked Questions

How do you make dry cassava flour?

Dry cassava flour is produced by sun-drying grated or rasped cassava pulp, which is a slower process but can be done on a small scale.

How do you process cassava using the dry method?

The dry method of cassava flour processing involves cleaning, peeling, grating, sun-drying the cassava pulp, and then sifting to produce the final flour.

What are the methods of cassava flour processing?

Cassava flour can be produced using dry methods which is sun-drying or wet methods which is mechanical dewatering and flash drying, with the wet method being more efficient and producing higher-quality flour.

Final Words from Cassava Pathway

It is not hard to understand how to produce cassava flour after reading this post. It is achieved through both dry and wet processing methods.

The dry method involves sun drying, while the wet method utilizes mechanical dewatering and flash drying.

The wet method is more efficient, produces higher-quality flour, and is better suited for large-scale commercial production. Both methods involve cleaning, peeling, pulping, drying, and screening to create the final cassava flour product.

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