Processing and production factors
Extraction of starch from
dried cassava roots
A limited quantity of the cassava imported into Europe in the
form of chips and dried sliced roots is manufactured into starch.
The dried roots are cleaned, washed and grated and the starch
is separated by cylindrical sieves; however, this practice is
costly and the starch produced is of inferior quality for the
following reasons:
(a) The brown skin, which contains chlorophyll and coagulated
proteinous substances, adheres strongly to the ligneous tissues.
While it is easy to remove this skin from the fresh roots, it
is very difficult to remove it from the dried roots and, therefore,
the starch of dried roots is always dark.
(b) The nitrogenous substances are found in a colloidal state
enveloping the starch granules in the pulp slurry of the fresh
roots. It is easier to separate these nitrogenous particles
in the pulp slurry of fresh roots than in dried roots.
| Production
of tapioca |
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