EVALUATION OF PRIMARY PROCESSING TECHNIQUES ON LOCAL CASSAVA FLOUR PRODUCTION USING THE PEDAL-OPERATED HAMMER MILL

Abstract

Processing of cassava root chips into flour under local conditions can be considered as the most favorable technique in terms of production rate, flour recovery, and processing cost. On the other hand, the technique which involved the pressing of grated roots prior to drying resulted in great loss of free starch; higher labor cost for grating, pressing, and milling; and a slow flour production process. Generally, chips can be processed into refined flour at the rate of 4.41 to 4.83 kg/hr using the pedal-operated hammer mill. Essential flour recovery is placed at 25 to 29% and the process costs only P1.04 to P1.17 per kg. On the other hand, rasped roots or grates can be processed into refined flour at the rate of 2.82 to 2.98 kg/hr with flour recovery of 9 to 11% and processing cost of P1.58 to P1.70 per kg.