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Cassava Starch is produced by wet-milling of fresh
Starch is the main constituent of cassava.
About 25% starch may be realized from mature and good quality tubers. About 60% starch may be obtained from dry cassava chips and about 10% dry pulp may be realized per 100 kg of cassava of roots.
Fresh tubers are processed during season and dry chips during the off-season. A 100 metric tones cassava roots processing plant per day plant is envisaged as the minimum viable capacity. |
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The whole cassava starch production line is comprised of four major sections: Washing & Crushing Sections, Screening Sections, Concentrating Sections and Drying Sections.
Fresh cassava roots are washed to free foreign matters and peeled mechanically. Then they are fed into raspers along with water for pulping, followed by filtration to separate starch so released during pulping. The residue is finely ground in plate mills to release residual starch from the pulp. It is then filtered in a multistage fibre washing system to recover starch from the pulp. The stream containing starch is put through centrifugal separators or the tabling system to eliminate fine fibre from starch. The starch is filtered/centrifuged and finally the starch cake is dried in a flash dryer, packed and then marketed. The pulp is dewaterd in a screen press, dried in a flash dryer and sold for animal feed.
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