COMPLETE GUIDE TO MAKING HIGH-QUALITY CASSAVA FLOUR – FREE E-BOOK

All parts of the cassava plant are valuable. Cassava leaves can be used to make soup or as feed for livestock, the stems can be used for planting more cassava, for mushroom production or as firewood, the root can be cooked and eaten fresh or processed into flour. Cassava can also meet industrial needs such as the production of bio-fuel and starch for use in paper and drug-making industries.
High-quality cassava flour is made within a day of harvesting the root. It is very white, has low fat content, is not sour like traditional, fermented cassava flour, does not give a bad smell  or taste to food products and can mix very well with wheat flour for use in bread or cakes.

How to make high-quality cassava flour

The Steps Below Are Further Explained In the E- Book

Step 1: Selecting roots

Step 2: Peeling

Step 3: Washing

Step 4: Grating

Step 5: Pressing

Step 6: Drying

Step 7: Milling

Step 8: Sifting

Step 9: Packaging and storing

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