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
Cassava Chips

Name of product
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
Target consumer groups
Recommendations for further processing
required before consumption
Process before consuming, except for animal feeding.
Use within 30 days after opening
Humans, Animals and Flour Mills
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

Steam STEAMING

EXTRUSION/PELLETIZING

COOLING

SIEVING

CASSAVA PELLETS

PACKAGING
Process for production of cassava pellets
 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
High quality cassava flour

Name of product
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 Food product in which it is used should pass through a heat
required before consumption 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
Description
Packaging
Conditions of Storage
Shelf-life
Instructions on the label
Target consumer groups
Recommendations for further processing
required before consumption
Gari
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,
grating, fermentation, dewatering, pulverisation, sifting, garification,
cooling and packaging. Gari is commonly consumed either by soaking in
cold water with sugar, coconut, roasted peanut, fish, or boiled cowpea as
complements or as a paste made with hot water and eaten with vegetable
sauce.
High density polythene bags and hessian / Jute bags
Dry cool place (below 36oC)
12 Months
Constitute into dough with boiling water. One part product to 1.5
water(v/v) or according to consumers preference
Adults and children
1) Add half cup gari into 1 cup of cold water. Add sugar to taste.
Eat as a snack or compliment to cooked beans
2) Boil 2 cups of water in a pot. Add 1 cup of gari. Cover for
1min. Stir until smooth. Serve with soup of choice. Can be eaten
for lunch or dinner
 Cassava Fufu/Akpu

Odourless fufu flour

Name of product
Description Fermented dried, fine four produced from fresh cassava roots. The
processing includes peeling, washing fermenting, sieving,
dewatering, drying, milling, sieving and packaging. It should have
a moisture content of less than 10%, pH 4 to 5 and particle size of
0.2mm.
Packaging 1kg in transparent moisture proof properly sealed food grade
polyethylene bags

Conditions of Storage
Shelf-life
Instructions on the label
Target consumer groups
Recommendations for further processing
required before consumption
Cool, dry place that in insect and rodent proof
Six months
Preparation instruction
Storage conditions
Best before date
Nutritional information
NAFDAC number
Name and address of manufacturer
All age groups. When cooked, fufu is creamy/white smooth textured
product.
Cook before consumption
Follow instructions given on the label
Abacha

Abacha variously referred to as eberebe, jigbo, mpakata, nsisa etc. in different places was observed in Nike
market in Enugu in Eastern Nigeria. But in Enugu, the sellers reported that abacha is widely prepared
throughout the Ibo speaking areas of Nigeria. Fresh cassava root is the only raw material but other inputs are
firewood fresh clean water, and labor. Abacha is eaten in wet form without sun drying. If sun dried, it can be
eaten dry but in most cases dry abacha is soaked in water for a short time. Abacha is eaten as snack with nuts or
as a delicacy with a palm oil source along with smoked fish or meat. Abacha is also a ceremonial food served
during indigenous festivals such as agricultural festivals, funerals, naming ceremonies, etc.

Process Flow Chart

Peel fresh cassava roots

Wash the peeled roots

Boil the peeled roots for about 10 minutes in thrice its volume of water and allow to cool

Shred (perforated metal plate)

Soak in cold water for between 5 to 24 hours

Wash in cold water until wash water is clear, and optionally

Sun dry
Process Flow chart of Abacha From Cassava
Equipment Required
Peeler
Knife
Metal plate
Dryer
Tapioca

Tapioca meal is made from partly gelatinized cassava starch through application of heat treatment to moist mash

in shallow pans. When heated, the wet granules gelatinize, burst, and stick together. The mass is stirred to

prevent scorching. They are manufactured in the form of irregular lumps called grits or of perfectly round

beads. The grit is finer-grained product obtained by milling gelatinized lumps, and siftings. It is consumed in

many parts of West Africa. It is usually soaked or cooked in water and sugar and or milk are added.

Cassava

Peeling Peels

Washing

Grating

Sieving Mash and Fibre

Extraction

Dewatering Effluent

Wet starch

Pressing Effluent

Screening

Moist flour

Roasting

Tapioca grits

Flow chart for production of Tapioca grits.

The shelf life of the tapioca runs into years provided that it does not come in contact with moisture.
PROCESSING EQUIPMENT
1. Weighing Balance
2. Washing machine
3. Presser
4. Grater
6. Extractor
7. Sieves
8. Fryers/Rotary Dryer
9. Hammer milling machine
10. Sealer
Glucose syrup
Glucose syrup is a concentrated aqueous solution of glucose maltose and other nutritive saccharides from edible
starch. Glucose or dextrose sugar is found in nature in sweet fruits such as grapes or honey. It is less sweet than
sucrose (cane sugar). Glucose syrup is used in large quantities in fruits, liquors, crystallized fruits, bakery
products, pharmaceuticals and breweries.

Production of Glucose Syrup

Glucose syrup production from cassava can be subdivided into the process areas shown below:
(a) Liquefaction
(b) Saccharification
(c) Purification

Native starch consists of microscopic granules having a complex internal structure. At room temp, these
granules are insoluble in water. However, if a starch slurry is heated above 60 0C, the granules will swell and
eventually rupture. This results in a dramatic increase in viscosity. At this point, the starch has been
gelatinized. The gelatinized starch is now susceptible to attack by amylase enzymes. In practice, cassava
starch is gelatinized and partially hydrolyzed very rapidly in one step (Fig 11) by heat stable amylase this step
is called liquefaction. The partially degraded starch chains called dextrins are suitable starting materials for the
later steps in syrup production.

Liquefaction
A starch slurry is made with 30%-35% dry solids and its pH is adjusted to 6.0 6.4. Calcium is added using
calcium hydroxide or calcium chloride. Calcium ions stabilize the enzyme. A heat-stable -amylase (Novos
Termamyl 120L) is mixed into the slurry, then the slurry is instantaneously heated to 100 o C and held at this
temperature for 10 min before it is cooled to 90 oC. This temperature is maintained for 1-3hrs to further
hydrolyze the starch.

At the end of this step, the starch has been converted to dextrins with a dextrose equivalent (DE) between 8
and 15 (The physical properties of the syrup vary with the DE and the method of manufacture DE is the total
reducing sugar in the syrup expressed as dextrose on a dry weight basis.

Saccharification
After liquefaction, the pH is reduced to between 4.2-4.5 and the solution is cooled to 600c. A glucomylase
(Novos AMG 300L) is added immediately. The reaction time for saccharification is usually between 24-48h
depending on enzyme dose. Glucoamylase releases single glucose units from the ends of dextrin molecule.
Syrups of 95% glucose or higher are manufactured e.g. a typical 98 DE syrup could have the sugar profile
presented below:
Cassava Starch Slurry [35% DS, pH 6.6, Ca >40ppm

(Heat Stable Amylase; Termamyl 120L, 0.05%)

Gelatinization (jet cook & hold) [95-103oC, 8min]

Liquefaction

Dextrinization [95oC, 1-3h]

Dextrin syrup [8-15% DE]

Glucoamylase [AMG 200L, 0.15%]

Saccharification Saccharification [60oC, pH 4.5, 48h, 30% DS]

Glucose syrup [95-96% Glucose]

Purification [Filter activated carbon, cation-exchange resin/anion-exchange resin]

Purification

Evaporate [40-45% DS]

Final adjustments [55-60oC, pH 7.5-7.8, Magnesium >12ppm]

Process Flow Chart for Glucose Syrup from Cassava

Noodles
oodles are long thin piece of food made from a mixture of flour, water and eggs usually cooked in soup or
boiling water. They are a form of staple food very popular among the Asians from China to Indonesia and from
Japan to Vietnam. It is also a quick cooking paste that can be prepared in a microwave or by immersion in hot
water for 2-3 minutes. They can be made either by hand or by machine and, by the way they are made, are
divided into cut noodles or dried noodles. Made in whatever way, they may be of different width varying
from ribbons to threads. As a prepared dish, they can be served warm or cold dressed with chili oil or not, eaten
with fried bean sauce, chicken sauce, duck chops and soup of any concoction.
Cassava based Adhesives

The word adhesive as an adjective or a noun refers to substances, which tend to adhere or stick to other
substances, the interaction which develops between an adhesive and other dissimilar substance(s) when they
contact is called adhesion. Thus adhesives are used to unit or bind materials. Hence, they are very useful at
home and industries. Cassava based Adhesives, like the cereal starch adhesives, are of three main types viz:

(a) Liquid Starch Adhesives

Liquid Starch Adhesives are supplied by the Adhesives manufacturer in liquid forms usually in plastic
or lined metal drums or in jerricans and bottles. They are used by consumers as supplied or diluted
further, depending on specification, with suitable solvent (usually water). They have limited shelf life
(6 to 18 months) and are not usually considered for export. The high solvent/water content and the
relative low cost of these adhesives do not also recommend them for export.
(b) Pre-gel Starch Adhesives
Pre-gel starch Adhesives are produced in dry flakes and milled to specific adequate particles sizes.
They are packed in water proof lined multi-wall paper bags/sacks. They are very suitable for export.
(c) Dextrin based Adhesives
Dextrin based Adhesives are delivered to consumers both in liquid and dry forms depending on
specification or requirement. The liquid Dextrin Adhesives are packed as the liquid starch Adhesives
while the Dry Dextrin Adhesives are packed as the milled pre-gel Adhesives. Dry Dextrin Adhesives
are very suitable for export especially to Europe and America where they are consumed in very large
quantities.
Process 2 Manufacture of Adhesives from starch cakes

Starch Cake
Chemical Chemical

S/S Reaction vessel Flash dryer cabinet S/S Reaction vessels

dryer
Roller/ Drum dryers Rotary dryer
Liquid Starch
Enzyme Adhesive
chemicals S/.S Dextrin vessel
Pre-gel Adhesive
flakes or pyrolysis

Packaging
Dextrin
Miller

Chemicals M/S mixer

Packaging

Packaging

Machinery & Equipments for Starch Adhesives Manufacture

The main equipments used for manufacture of starch based Adhesives are:
b) For Liquid Starch Adhesive
Baurme (specific gravity tube)
Reactor.
Temperature gauges/Thermometers
PH meters
Packaging materials
Steam boiler or source
For Pre-gelatinized Adhesive
- Dry milling machine
- Packaging material-bags & sealers
(d) For Dextrin Adhesives
- Reactor
- Dextrin pans
- PH meters
- Temperature gauge/thermometers
- Sifters
(e) Quality Control Equipments
- Viscometers (Brookfield & scott)
- Fluidity cups
- Oven
- Baurme
 - PH meter
- Temperature gauges
- Vacuum pump
- Laboratory glass wares (filtration)
- Microscope
- Moisture tester
- Visco Bradender Amylograph

Sources of the Machines & Equipment

Details of the local and Export components of machine and equipment sourcing will be discussed on
request.
Weighing of Ingredients

Production of alkali mixture [4% guargum, 4% iodized salt, 0.03% tartrazine, 1.8% sodium phosphate,
1.2% potassium carbonate and 0.02% water]. pH 10-11

Mixing of cassava flour (50-80%), wheat flour (5-15%) and soybean flour (3-7%)

Addition of alkali mixture

Thorough mixing at high speed for 10 minutes

Kneading of the formed dough

Slitting into strands [1.00 1.05mm thick]

Steaming of strands [2 4min]

Deep frying [2 minutes at the temperature of 170oC].

Cooling

Packaged

Flow Chart Showing Production flow of Instant Cassava Noodles

Equipment Requirements

Major Equipment
Bioreactor with controls and accessories
Water holding containers
Centrifuge
Filter Unit
Evaporation Unit
pH meter
Refractometer

Minor Equipment
Weighing scale (Small and Medium)
Litmus paper
Graduated cylinders
Beakers & conical flasks
Burettes & pipettes
Water Bath
Dessicator
Thermometer
Filter paper