The history of cassava flour reveals its secret advantages and benefits
The History of Cassava Flour
The history of cassava flour dates back to ancient Latin America. Particularly, it was found in Columbia and Brazil. People produce cassava flour by fermentation of moist starch derived from cassava root. People extract cassava starch by washing, peeling, and grinding the cassava root. Afterward, they place the paste in plenty of water. In this way, the paste releases starch granules. Eventually, people separate the granules from fiber and other soluble components.
When the process of fermentation reaches 20-70 days, people isolate the starch and dry it in the sun. Recently, starch flour was highly in demand in producing fried food. People also demand it for producing cheese bread and Baking gluten free items.
Usage of Cassava flour around the world
Generally, Brazil consumes more than 50,000 tonnes of fermented cassava starch for baking gluten-free biscuits and gluten-free bread. In Latin America, people produce main cassava fast food bread using cassava flour. Latin American families widely consume gluten-free baking flour like cassava. The history of cassava flour further reveals that Colombians use sour cassava to prepare snacks and to create gluten-free cheese bread.
The history of Cassava flour tells about its nature and uses
Cassava flour recipes are very common nowadays. People use this gluten-free baking flour for making bread, cupcakes, and cassava flour tortilla recipes. They mix cassava flour with wheat flour. This cassava flour must be of high quality. Moreover, for making cassava flour cupcakes, people mix this flour with coconut milk, eggs, and butter. Similarly, for making cassava cupcakes, many Pacific countries add cassava root powder with coconut milk. Often, in many other countries, people sandwich meat and many other ingredients between the layers of cassava cake. Usually, they sell these cakes wrapped in banana leaves.
Recipes with cassava flour as a raw material
Generally, in many regions of the world, people finely chop cassava roots into small pieces. Firstly, they sun-dry them. Secondly, they mash it into a meal or gluten-free cassava flour. Recipes with cassava flour are numerous. Gluten-free baking flours like cassava acts as a base for creating many dishes at the commercial and household level.
Recently, Thailand produced sun-dried cassava chips and exported them to Europe for animal feed. The people of Thailand grid chips to a meal. They convert it under steam and pressure into hard pellets. Anciently, in 1980, the use of dried cassava reached Latin America. The people of Latin America used it as an alternative to imported grains.
Cassava As a raw material
The history of cassava flour shows when Globalization emerged, it reduced the feed use of Cassava flour back in the 1990s. Conclusively, substitutes for cassava flour became common. However, it has stepped into the competition again. Many regions have strong potential to yield high-quality cassava flour replacing whole wheat flour substitute in the market.
The use of root crop flours in industries depends largely on wheat grain prices internationally. If the prices of wheat grain decrease, the potential for replacements will be limited to the uses in areas where cassava flour gives specific advantages. Additionally, it will have the same effect in remote areas where the cost of transportation is high.
Procedure for the production of high-quality cassava flour
The procedure for producing high-quality cassava flour demands the use of purified roots without the bark. There is an option of removing the peels. People dry the roots in sun. Afterward, they reduce its size to enable it to be used in wheat flour roller mills. In this way, you can obtain a conversion rate in excess of 90%.
If you do not peel the roots before drying and chipping, they can be removed effectively during the process of grading and milling.
Composition of Cassava Flour
Typically, fermented cassava flour composition reveals that it contains 12% moisture, 75% carbohydrates, 3% protein, 5% fiber, and 2% lipids. It must contain less than 50mg kg-1 cyanogen content.
Some trials have shown that 40-50% replacement of cassava with wheat flour can produce high-quality texture biscuits. Many countries are producing cassava flour gluten-free items in gluten-free baking. Different countries are producing a wide range of gluten-free biscuits and gluten-free cupcakes with the help of gluten-free cassava flour. The reason for the extensive use of cassava flour is that it is the best gluten-free flour so far.