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close this bookBetter Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)
close this folderCassava
close this folderThe use of cassava in food
View the document(introduction...)
View the documentFresh cassava and cassava paste
View the documentDried casava and cassava flour
View the documentCooked cassava flours
View the documentStarch and tapioca
View the documentCassava leaves

Starch and tapioca

- Starch

After peeling, washing and grating the cassava, the pulp is mixed with water. Then the resulting liquid is strained through a cloth. This is done several times.

The water that passes through the cloth contains the starch. The liquid is allowed to stand for several hours. The water at the top is removed and the starch is left at the bottom of the vessel.

- Tapioca

The damp starch is used to make tapioca. As in making gari, the starch is heated in pots and stirred all the time.

After cooking, it is allowed to get cold, and then the tapioca is sieved to separate the lumps of different sizes.