HOW TO PROCESSES CASSAVA
Processing cassava involves several steps depending
on the desired end product. Here are some common methods for processing
cassava:
Harvesting: Cassava is harvested by pulling up the
plant or using a machete to cut off the stem at ground level.
Peeling: The outer skin of the cassava root is
removed using a knife or peeler.
Washing: The peeled cassava roots are washed
thoroughly to remove dirt and debris.
Grating: The cassava roots are grated using a
manual grater or an electric grater to produce a pulp.
Pressing: The pulp is placed in a hydraulic press
or manually squeezed to remove excess water and reduce the cyanide content.
Drying: The pressed pulp is dried in the sun or
a dehydrator until it is completely dry.
Milling: The dried cassava is milled into a fine
powder using a hammer mill or a traditional mortar and pestle.
Sifting: The milled cassava is sifted to remove
any lumps or impurities.
Fermenting: The sifted cassava is mixed with water
and left to ferment for a few days. This process breaks down the starch and
makes it easier to digest.
Cooking: The fermented cassava is cooked in
boiling water or fried to make various dishes such as cassava cake, fufu, or
cassava chips.
These are some
of the common methods for processing cassava. The exact process and steps may
vary depending on the desired end product.
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