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    Cassava - Preparations and Basic Recipes

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    Barbara
    Cassava, also known as yuca, manioc, or mandioc, is a staple food for 500 million people that is drought tolerant and produces a high amount of calories. It is usually eaten as a root or starch, or processed into flour, breads, tapioca or alcohol, and its leaves provide vitamins and protein when consumed. Originating in Central America, cassava has spread throughout tropical regions and can be processed locally to provide jobs and income in rural areas.

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    Cassava - Preparations and Basic Recipes

    Uploaded by

    Barbara
    173 views7 pages
    Cassava, also known as yuca, manioc, or mandioc, is a staple food for 500 million people that is drought tolerant and produces a high amount of calories. It is usually eaten as a root or starch, or processed into flour, breads, tapioca or alcohol, and its leaves provide vitamins and protein when consumed. Originating in Central America, cassava has spread throughout tropical regions and can be processed locally to provide jobs and income in rural areas.

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    Cassava, also known as yuca, manioc, or mandioc, is a staple food for 500 million people that is drought tolerant and produces a high amount of calories. It is usually eaten as a root or starch, or processed into flour, breads, tapioca or alcohol, and its leaves provide vitamins and protein when consumed. Originating in Central America, cassava has spread throughout tropical regions and can be processed locally to provide jobs and income in rural areas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    173 views7 pages

    Cassava - Preparations and Basic Recipes

    Uploaded by

    Barbara
    Cassava, also known as yuca, manioc, or mandioc, is a staple food for 500 million people that is drought tolerant and produces a high amount of calories. It is usually eaten as a root or starch, or processed into flour, breads, tapioca or alcohol, and its leaves provide vitamins and protein when consumed. Originating in Central America, cassava has spread throughout tropical regions and can be processed locally to provide jobs and income in rural areas.

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    © All Rights Reserved
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    Download as pdf or txt
    of 7

    Tropical Ingredients

    Cassava/Yuca/Manioc
    Cassava, also called Manioc, Mandioc, or Yuca, is the staple food of around 500 million people. It tolerates
    drought and low fertility and is primarily grown and eaten by small-scale farmers in areas with poor soils or
    unfavourable climates. It requires minimal fertilizer, pesticides and water. Also, because cassava can be
    harvested anytime from 8 to 24 months after planting, it can be left in the ground as a safeguard against

    unexpected food shortages.

    Its starchy roots produce more calories per unit of land than any other crop in the world, except perhaps sugar
    cane. The leaves of the plants provide vitamins and proteins when eaten as a a vegetable - a common practice in
    Africa. The leaves are often fed to livestock too.
    A cyanide-producing sugar derivative occurs in varying amounts in most varieties. Primitive peoples developed
    a complex refining system to remove the poison by grating, pressing, and heating the tubers. The poison
    (hydrocyanic acid) has been used for darts and arrows.
    An extremely variable species, cassava probably is a hybrid. It is a perennial with conspicuous, almost palmate
    (fan-shaped) leaves resembling those of the castor bean but more deeply parted into five to nine lobes. The
    fleshy roots are reminiscent of dahlia tubers. Different varieties range from low herbs through many-branched,
    1-metre- (3-foot-) tall shrubs to slender, unbranched 5-m trees. Some are adapted to dry areas of alkaline soil
    and others to acid mudbanks along rivers.
    All the approximately 160 species of the genus Manihot are sun-loving natives of tropical America. Cear
    rubber is produced from M. glaziovii, from northeastern Brazil. Food items such as the gelatinous fufu of West
    Africa and the bami mush of Jamaica come from cassava. Additional cassava products include an alcoholic
    beverage made by Indians in South America, the powdery casabe cakes of Yucatn, and tapioca, the only
    cassava product on northern markets.
    This strange looking tropical crop originated in Central America and was taken to West Africa in the sixteenth
    century. The Spanish also introduced it to the Philippines and it is now grown in large areas of Africa, Asia and
    Central America.
    It can be processed into different forms for a wide variety of end uses, and much of this processing can be
    carried out locally, providing jobs and income in rural areas. The cultivated roots are turned into cassava flour,
    breads, tapioca, a laundry starch, and even an alcoholic beverage can be derived.
    Uses
    Once harvested, cassava deteriorates quickly, so it must be eaten or processed quickly. Although some varieties
    can be eaten raw or cooked like potatoes, many contain high levels of cyanogenic glucosides that must be
    removed before they can be eaten.
    The toxins are typically removed from these bitter varieties by peeling and grating the root to make a pulp that

    Cassava is cooking
    Primary Preparations and basic recipes
    How to prepare Cassava flour
    Method
    
    
    
    
    
    
    
    
    
    

    Harvest cassava and prepare immediately, a delay of more than 4 hours will caused
    discoloration in the flour. If delays cannot be avoided peel and store tubers in water
    overnight before processing.
    After harvest, wash and peel fresh cassava tubers. Wash with clean water.
    For Bitter cassava grate tubers using a grater*
    Put the cassava mash into a nylon sack and dewater using a press
    Remove the dewatered cassava cake, re-grate and sun dry
    (For Sweet cassava chip the roots for fast drying)
    Dry on a clean plastic sheet, tray or a raised bed, to prevent contamination by dust
    and stones, etc.
    When dried, sift to remove the large fibres
    For high quality flour, mill finely, using a hammer mill, manual rotary mill or grinding
    stone.
    Store the flour in an airtight containers such as a polythene bags or sealed bin.

    Note: It is important for the grated cassava or chips to dry in one or two days so that the
    flour will be white, and free from off flavours and odours.
    How to prepare Cassava Leaves
    Ingredients
    Fresh cassava leaves

    1 Kg

    Water
    Salt

    1 litre
    to taste

    Palm oil
    Onions (optional)
    Leek (optional)
    Smoked or salted fish (optional)
    Groundnut paste (optional)
    Pepper

    150 ml
    2 small
    2 small
    to taste
    to taste
    to taste

    Method:
    
    
    
    
    
    
    
    
    

    Select young and tender cassava leaves from the uppermost leaves of the plant
    Remove stalks from the leaves
    Wash the de-stalked leaves in cold water
    Pound the leaves in a mortar, or blend in a blending machine until all the leaves
    become a homogenous mash.
    Bring one (1) litre of water to the boil and place the pounded leaves into the pot. Boil
    for 15 minutes from the time it starts to boil.
    Saut the onions, add to the cassava leaves and add salt and pepper, and fish if used.
    Add peanut butter if preferred, this can be used as a substitute for palm oil.
    Cover pot and continue to cook for another 15 minutes.
    Serve with rice, fufu, eba or pounded yam.

    NB: The consistency of the cassava leaves is a matter of choice. It may be dry i.e. with very
    little water, with oil seeping out of the vegetable or very wet, with vegetable suspended in a
    water in oil emulsion. The leaves of cassava contain up to 5 % protein and a considerable
    amount of minerals, hence using the leaves is a real boost to your nutritional use of cassava.

    How to prepare Cassava starch


    
    
    
    
    
    
    
    
    
    

    Wash and peel cassava tubers.


    Grate the cassava in a fine mash
    Mix the grated cassava with a high volume of clean water (about 10 times the mash
    volume).
    Remove fibres in the mash by sift the watery mash through a fine muslin cloth or fine
    mesh sieve.
    Allow the fine particles of starch to settle in water.
    Decant water from the settled starch
    If required wash the starch again with water to get white, odourless and tasteless
    starch.
    Place the decanted starch on a tray or drying floor to oven or sundry.
    Once dry, mill or sieve the starch again to remove any foreign material.
    Store the dry starch in an airtight container.

    How to prepare Fermented Cassava starch


    
    
    
    
    
    

    Follow instructions above until reaching point 6.


    Place decanted starch into a tank and add water
    Allow the starch / water mixture to ferment for 30-40 days.
    After fermentation has slowed, decant the water.
    Sun dry the fermented starch. (NB, you must sun dry the starch for this process)
    Pack into sacks.
    Fermented starch has the advantage that it has expansion properties similar to that of
    wheat flour. The fermented cassava starch can be used to make leaven bread and
    extrusion / puff like snack foods.

    How to prepare grated cassava


    
    
    
    

    Wash and peel tubers then wash again


    Grate tubers into a fine mash
    Remove fibres
    To de water, (if required), remove water by placing the wet mash into a clean white
    muslin or a light cotton cloth and squeezing out the water.

    How to prepare cassava gari


    
    
    
    

    Wash and peel tubers


    Grate tubers into a fine mash
    Place the grated cassava into clean nylon sack
    Place the sack into a press and remove water slowly. This process can take 3-4 days.
    (The long de-watering period allows the mash to ferment, which provides the typical
    fermented flavour)

    
    
    
    
    

    Dewater the mash until mash is moist but friable.


    Sieve the mash to remove large fibres
    Lightly toast the mash on a hot plate, this is generally done in a shallow metal basin
    (wok) over a fire.
    Sieve the mash to remove large fibres
    Store in a sack or air-tight container

    Cassava based egg Pasta


    Ingredients:
    Cassava Flour
    Egg
    Water
    Salt

    400g
    2 med.

    As required
    For taste

    Method:
    
    
    
    
    
    
    
    
    
    

    Cook 100g Cassava flour in boiling water to obtain a sticky dough.


    Leave the dough to cool.
    Beat the eggs in a bowl.
    Mix Cassava flour (300g) with beaten eggs, dough and a pinch of salt.
    If the mixture is too hard, add a little water.
    The mix will resemble breadcrumbs.
    Shape the dough into small balls.
    Feed the balls into a Pasta extruder.
    Use different screens according to your preference in shape.
    Dry the extruded pasta and store in an airtight plastic container.

    Cassava Flour Short Crust Pastry


    Ingredients:
    Cassava flour
    Margarine
    Egg
    Salt

    200g

    50g
    1 large
    teaspoon

    2 cups

    cup
    1 large
    1 teaspoon

    Method:
    
    
    
    
    
    
    

    Weigh out 150g sieved cassava flour, margarine and salt into a bowl.
    Cook 50g cassava flour in cup boiling water for 1 minute.
    Pour the cooked flour into the weighed ingredients.
    Mix thoroughly with finger tips, until the mixture resembles bread crumbs.
    Whisk the egg, add to the mixture.
    Mix to a stiff dough which leaves the sides of the bowl clean.
    Use for any recipe which calls for short crust pastry such as meat pies, sausage rolls
    and jam tarts.

    Rich Yeast Mixture


    Ingredients
    In Bowl:
    Dried Yeast
    Warm Milk

    2 tsp.
    100 ml

    Wheat Flour

    50 g

    Cassava Flour

    50 g

    Method 1
    
    
    

    Add the sieved flour to the milk and yeast mixture.


    Mix and knead for 5 minutes.
    Leave to double in size.

    Ingredients: 2
    Cassava flour
    Wheat flour
    Sugar
    Margarine
    Egg (beaten)
    Salt

    75
    75
    50
    25
    1

    g
    g
    g
    g

    A pinch

    Method 2
    
    

    Add the above ingredients to the risen dough and knead for about 5 minutes.
    The dough should be well mixed at this stage and smooth.

    Use in a varies of ways.


    -Field Cart (Trailer Type)

    Application
    Potential

    For any type of load even on rugged


    terrain

    Target client

    Household/ Farm-Market Transport

    Capacity

    Advantage

    Disadvantage

    Estimated cost

    Loads up to 1000 kg (1 ton)

    Pull and push-type,


    Wheels can be changed depending on load
    capacity, easy loading and unloading,
    Can be used uphill and downhill; tyre
    brakes can be installed for use in steep
    terrain,
    Cart floor removable for easy repair and
    maintenance,
    Easy to maneuver.
    n.a.
    n.a.

    Market potential / n.a


    Status
    Information
    provided by

    Post-Harvest Engineering Unit, IITA Nigeria

    Comments

    Illustrations

    Technical Drawing

    Jack Press

    Purpose

    Capacity

    Multi-Purpose Batch type press for


    commercial scale operation,
    Dewatering Cassava pulp for flour,
    Extraction of all kind of oil products

    Up to 100 Kg of wet product per batch


    (10-15 min/batch)

    Target client

    Small-scale commercial user

    Disadvantage

    Relatively heavy construction,


    Durability of hydraulic jack; seals proofed
    to be weak and therefore alternative
    pressing defice is required (e.g. "Tanyaika"
    Jack used for lorries or screw)

    Advantage

    Repair and
    Maintenance
    Cost

    Easier to operate,
    Movable as a wheel-unit can be attached
    for transporting it to the field
    Greater sideways stability due to improved
    design,
    Provision to transport the press easy with
    wheels.

    Washing

    Frame with wooden grids: 150-180US$


    (Uganda)

    Market potential / Currently in use various processing centres


    Status
    in Uganda
    Information
    provided by

    Post-harvest Group ESARC/NPHP, Uganda

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