Cassava Flour and Starch: Processing Technology and Utilization

Abstract

Cassava (Manihot esculentus, Crantz) is one of the root crops with growing food and industrial applications. It has been one of the mainstays of several tropical and sub-tropical countries of the world. According to FAO statistics, the world’s cassava production had been on the increase from about 176–277 metric tons per year from the years 2000–2013. Africa contributed between 54 and 58% of the world’s cassava within these periods (Figure 10.1.1). Nigeria is the largest cassava root producer in the world. The impacts of cassava on the economies of different countries have changed in the last two decades. Previously, in some economies, it was an economic crop while in some others it constituted merely a poverty alleviation crop. Except in a very few countries, cassava has assumed a prominent position as an industrial crop with constantly growing utilization avenues. The roots are highly perishable due to their high moisture content at harvest. Besides the advantage of preserving the root, processing is also used to add value to the raw roots by converting them to several primary and secondary products of varying economic importance. Primary products are those derived from raw roots without extensive transformation (or modification) of cassava tissue via chemical, enzymatic and microbial processes. Primary processing of cassava roots merely involves physical modification to achieve either root preservation, enhanced handling or storage stability. Such products are either consumed by humans or animals, or used as raw materials in some other processing applications. These include mainly chips (dried and boiled), flours and starch. The proportion of cassava root processed to specific end products differ from region to region. Overall, the extent, direction and capacity of cassava roots-value addition in any country depends on the level of economic and technological advancement. Flours and starch powders are the two major primary products from cassava roots traded world-wide. They are essentially dried products, often packaged, stored ormarketed at low moisture levels (10–14%, wet basis). Numerous studies aimed at improving their quality and expanding their utilization have been conducted world-wide, especially in regions where cassava potentially have comparative economic advantaged over other root crops. This chapter seeks to describe the existing and emerging cassava processing technologies, and utilization of cassava flour and starch.