1. Harvesting and selecting
cassava roots
The process begins with harvesting
fresh cassava roots, typically done
after ***2 months of growth. Careful
selection of cassava roots free from
pests, impurities, and with high starch
content ensures the best quality
starch.
2. Cleaning and chopping
cassava roots
After harvesting, cassava roots are
cleaned to remove dirt, sand, and other
impurities. This process typically uses
water and specialized washing machines.
Once cleaned, the cassava roots are
chopped into small pieces for easier
processing in the next steps.
3. Grinding cassava
roots
The chopped cassava roots are then fed
into grinding machines. Grinding breaks
down the structure of the roots and
extracts the starch. The resulting
cassava pulp is mixed with water to
form a starch slurry.
4. Starch
extraction
Next, the starch slurry is filtered
through multiple layers of cloth or
processed through a centrifuge to
separate the starch from unwanted
materials like fiber, residue, and
protein. This process helps the starch
settle at the bottom, where it is then
collected for further refinement.
5. Drying the
starch
After the starch has been extracted, it
needs to be dried for long-term
preservation. There are two common
methods for drying: sun drying or using
industrial dryers. This step removes
excess moisture, resulting in dry,
loose starch that is easy to store.
6. Packaging and
storage
Once the starch is completely dry, it
is packaged in moisture-resistant bags
and kept out of direct sunlight. This
helps prevent the starch from spoiling
during storage and transportation.
Benefits of dried cassava
starch
Dried cassava starch has many
applications in both daily life and
industries. It is used in food
production, baking, beverage
processing, and even in paper and
textile manufacturing. With its high
starch content, gluten-free nature, and
ease of digestion, dried cassava starch
is an ideal choice
