Processing of Cassava to Gari and Other Foodstuffs

A new process for Gari‐production has been developed. The single steps have been established by controlling the chemical and physical characteristics of the intermediate and end products. – The roots are peeled mechanically and ground to a mash which is fermented anaerobically. The fermented mash must be washed after fermentation to remove the cyanohydrin. The washed mash is drained mechanically and afterwards dried and/or roasted in a two stage process. The dried product can be ground to any required granulation size. The end products, Gari or Lafun etc. , can be stored without any change in taste for more than one year with a water content of less than 12%.