How I Processed Cassava (Manihot Esculenta Cranz) Flasks

Hello beautiful steem women i am very happy to be here with you all. This morning I went to the farm and uprooted a large quantity of cassava, bring it home and peeled manually with a knife.
Then i thoroughly washed the cassava with clean water and took it to the grinding machine for grinding. After that a machine was used to squeeze out the water out of the cassava to dry.

The Sieving Process.
This is done to obtain uniform granules and the shaft is thrown away.

The sieving process

Doing what I know best to do

The Toasting or Frying Stage
Of Cassava Flakes (garri)

The frying process

At this stage, you take some amount of the sieved cassava and pour into a toasting or frying pan with a high temperature range of about 130-135’C in 20-30 minutes. Then at the process of toasting i added a little amount of palm oil into the toasting pan to change the color of the cassava to yellow.

The Importance Of Adding Palm Oil In Cassava Flakes (garri)
It is important to note that adding palm oil to garri during the production stage, helps in the following ways:
(1). It improves vitamin A which helps our vision.
(2). It is one of the effective ways of reducing the cyanid content of garri to a minimal safe level.
(3). It also help the garri to have a fine granular texture.

My cousin helping me out to carry the cassava to a place where it will cool

Therefore, garri meant to be stored for a longer periods should be properly dried to lower moisture content level using air tight plastic bucket.

See the color after palm oil was added to it and it’s in a air tight container.
Thank you for reading my post

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