Unveiling the Distinctions: Dry and Wet Routes in Cassava Flour Manufacturing

Cassava flour processing machines

Cassava, an incredibly versatile crop, serves as a vital raw material across both the food and industrial landscapes. It has the potential to be transformed into an array of products. In the food domain, it can be processed into starch, whole flour, and garri, which are fundamental food ingredients. On the industrial side, it plays a crucial role in the production of fuel ethanol, feed, and serves as a source for creating raw materials like alcohol and citric acid, which are widely used in the food, beverage, pharmaceutical, and textile industries.

Africa stands as the primary cassava - growing region globally. The vast expanse of land dedicated to cassava cultivation results in substantial yields. Significantly, in the sub - Nigeria Africa region, cassava holds the position of the foremost staple food, being an essential dietary component for the local population.

Cassava flour, a fine white powder, is derived from cassava through a process that involves starch extraction followed by dehydration and drying. In Africa, the traditional methods of cassava flour processing are relatively straightforward, with two main approaches being employed.
1. The Dry - Processing Approach for Cassava Flour

The dry - processing method for cassava flour is rather rudimentary. Initially, the cassava roots are peeled to remove the outer layer. Subsequently, they are sliced into smaller pieces. These slices are then subjected to belt - drying, where they lose their moisture. After drying, the slices are ground into a powder, thus yielding the final cassava flour product. One of the main advantages of this method is its low investment cost. However, it comes with several drawbacks. The cassava flour produced in this way has a relatively low whiteness level, a high sand content, and an inferior taste, which may limit its use in certain applications.

Manioc farine making line

2. The Wet - Processing Approach for Cassava Flour

The wet - processing method, on the other hand, relies on automated processing equipment for cassava flour production. The process begins with cleaning the cassava roots to remove any dirt or impurities. Next, the roots are peeled. After peeling, they are crushed into a pulp. The pulp is then pressed to extract the liquid containing starch. This liquid is further processed and finally dried to obtain high - quality cassava flour. Although the investment required for this method is relatively high, it offers significant benefits. The quality of the cassava flour produced is much better, with higher whiteness and lower sand content. Additionally, the yield of cassava flour is substantially improved compared to the dry - processing method.

In the African market, there is not only a demand for automated cassava flour equipment but also for specialized machinery used in the production of whole flour and garri. Currently, such equipment is in short supply, presenting opportunities for innovation and investment.

Our company, Henan Jinrui, has been at the forefront of manufacturing and supplying cassava and potato processing machinery since 2011 on a global scale. We are committed to providing comprehensive system solutions in various fields, including cassava starch, potato starch, sweet potato starch, cassava and yam flour, garri/gari, and fufu flour processing. If you have problems about cassava processing, welcome to consult us!

http://www.cassavaprocessing.com
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