Cassava (manihot esculentile crants) is a starchy root crop. its also known as the anti famine crop in africa , as no nation in the continent that extensively cultivates this crop has experienced widespread famine in recent years. Its a major food staple in Cameroon and in terms of food security and even employment. Therefore proper post harvest handling and processing are necesary for enhanced utilization of the crop. Now let us illustrate how cassava can be processed into numerous products that expand shelf life and reduce post harvest loss. Current Good Manufacturing Practises (CGMP) and Standard Operationg Procedures (SOP) like environmental hygeine etc are key in processing.
Cassava flour; This can be used in the production of some backed and fried products such as sausages, cookies, bread and cakes, biscuits, noodles, ice-cream cones. It can be substituted at different ratios to give cassava/wheat composite flour
Fresh Cassava roots
Dewatering i Hessian or polypropylene sack
I intensionally left out the process for making “Garri” and “Waterfufu” or “KumKum” which are common cassava made local meals in Cameroon. Ofcourse these too are a great remedy to post harvest loss.
Cassava Starch. This is very relevant in the pharmaceutical, textile, paper and food industries. salad cream and cassava starch burns
Mixing with clean water 10times that of the root by weight
filtering (muslin cloth/0.5-1mm sieves)
Settling or sedimenting
Starch washing 3 or more times
Settling or dewatering in clean bag and pressing
Drying thinly spread in the sun or mechanical dryer
Your cassava starch is ready to use!