|Cassava processing into Fufu Manually|
Fufu is a fermented wet-paste made from cassava. It is ranked next to garri as an indigenous food of most Nigerians in the south.
Fufu is made by steeping whole or cut peeled cassava roots in water to ferment for a maximum of three days, depending on ambient temperature.
During steeping, fermentation decreases the pH, softens the roots, and helps to reduce potentially toxic cyanogenic compounds. When sufficiently soft, the roots are taken out, broken by hand, and sieved to remove the fibers.
At present, processors sieve manually by adding water to the retted mass on nylon or cloth screens. The fiber produced as a by-product is sold for animal feed, either in its wet form or after sun-drying. The sieved mass is allowed to sediment in a large container for about 24 hours. After sedimentation, the water is poured off while the fine, clean sediment (mainly starch) is dewatered using a high powered Press. The cake is then sifted before drying.
Apart from being easy to prepare the consumable form, dried fufu has the advantages of having a longer shelf life,being more convinient to store, and less bulky. When cooked, fufu is a creamy/white smooth textured product. When properly packaged and stored, dried fufu flour has a shelf-life of six months or more.
|Processing Flow Chart for Garri|
The equipment should be located to allow adequate maintenance and cleaning and should provide easy and convenient handling of raw material and products. Operators must consider the occupational safety of processing staff and prevent chemical, physical, and microbiological contamination of cassava and its products.
The equipment should function according to intended use.