How to cassava flour? Cassava is popular in Eastern African and West Africa, it’s easy to grow, and simple to harvest, and also drought tolerant. And all part of cassava is valuable. For example, cassava leaves can be make soup, and feed for livestock. Cassavas stems can plant more cassava roots, for mushroom production, and firewood. Cassava roots can be cooked or eaten and also can be produce garri, flour and starch, fufu and so on. Today, we take cassava flour as a example to explain how high purity cassava flour make from fresh cassava. In order to ensure you can get high purity cassava flour from fresh cassava, it is better to process the cassava within a day after harvesting it. More than that, sticking to process cassava flour according to the steps of making it, the cassava flour you processed will be more purity.
Process cassava flour according to the steps
First step: harvesting and selection fresh cassava You need to ensure the species of cassava to be harvested is good for hiqh purity cassava flour production. Then, selecting well mature cassava whose life cycles is in 9-12 months.