Methods of starch recovery vary greatly depending on the country, age of the plant, and starting material. They all however follow the simple principle of extracting the starch in the highest possible yield. Methods often use repeated wet grinding techniques coupled with cyclone separators or conventional centrifuges and are based on the water insolubility of […]
Both animals and plants lay down energy reserves for periods of dormancy (hibernation), germination, growth and propagation, and for survival under adverse conditions. In man, for example, the short term reserve energy source is glycogen, a short chain glucose polymer which is stored in the liver and the long term energy source is fat which […]
The origins of starch as an industrial material date back to Egyptian times when it was used in the manufacture of papyrus parchment and starch-based adhesive. Various other references exist to its use in Roman times as a whitener and stiffener for textiles. In Europe, the starch industry was mainly based on potatoes and evolved […]
The discovery of glucose syrup was made during the Napoleonic wars when Europe was suffering from a naval blockade by the British. A lack of sugar from the West Indies inspired many a chemist to look for ways of synthesizing a sweet alternative. An overview Glucose syrups, often called glucose or corn syrups in the […]
The potential of cassava flour to diversify markets for cassava producers is investigated. The effects of different root processing regimes on cyanogen contents and microbiological counts—major factors governing quality in cassava flour—were investigated at CIAT. Chipping, rasping, and different drying technologies were evaluated in terms of product quality. Three types of chippers, five raspers, and […]
CIAT has developed a strategy to design and implement cassava projects, integrating aspects of the crop’s production, processing, and commercialization in northern Colombia. Within this framework, three phases of development can be distinguished: (1) Research: developing technology for cassava processing, and studying in detail the technology’s market opportunities, both on a national and regional basis. […]
The influence of certain processing conditions on the quality, functional properties, and product potential of flour made from three cassava cultivars are being evaluated as part of a project (DGXII) funded by the European Union (EU). The collaborators in this project are the Universidad del Valle (UNIVALLE), Colombia; CIRAD-SAR, France; the Natural Resources Institute (NRI), […]
Before 1985, the only cassava processing technology known in Ecuador was mechanical rasping and hand-sieving to extract starch from the roots. Since then, new technologies have been introduced, and existing ones improved, to increase processing efficiency and open new markets for both cassava starch and flour. These new technologies include chipping, drying, and grinding cassava […]
In the dynamic world of sour starch production, particularly in Brazil and Colombia, this study offers a profound investigation into the operations, challenges, and opportunities that define the industry. Focusing on the pivotal region of southern Brazil, where small to medium-sized plants dominate, the research sheds light on the intricacies of root processing, environmental considerations, […]
Fermented or “sour” starch extracted from cassava is used in Colombia to prepare traditional, gluten-free, cheese breads such as pandeyuca and pandebono. Starch extraction consists of peeling, washing, and grating fresh cassava roots. The pulp is then screened under running water to obtain starch milk or lechada. The starch is then sedimented out and placed […]