Cassava is good substitute for wheat flour. Aside from being inexpensive, cassava flour may be prepared using a simple technology from locally available raw materials. Cassava flour is just as nutritious as imported wheat flour.
Ingredients and Utensils
|basin with water
||chipper (maybe ordered from
|35 kilos of cassava
- Thoroughly wash the 35 kilos of cassava.
- Peel, then soak in basin of water to prevent the flesh from discoloring.
- Put peeled cassava in a chipper. Cut the tubers into smaller pieces if these do not fit into the chipper. About 20 kilos of cassava chips can be obtain from 35 kilos of cassava.
- Transfer cassava chips to a drying rack.
- Dry chips under the sun for 2 days. Make sure there are really dry as the dryness of the chips will affect the quality of the cassava flour.
- Prepare the grinder, ensuring the proper calibration to produce fine flour.
- Grind the dried cassava chips. Two types of flour will be produced from the cassava: fine cassava flour which is used for food preparations and rough floor used for animal feed.
- The rough flour may be ground again to make it finer. one may obtain 16 kilos of fine cassava flour from 20 kilos of cassava chips.