Many benefits of cassava starch

Time:Dec-29,16  View:132  Author:Sherry

Some of the health benefits of cassava starch include its ability to help in healthy weight gain, increase circulation and red blood cell count, protect against birth defects, improve digestion, lower cholesterol, prevent diabetes, improve metabolic activities, protect bone mineral density, prevent Alzheimer’s disease, protects heart health, and maintains fluid balance within the body.
Cassava starch is a delicious starch extract derived from the cassava plant. Its most common use is in cassava starch pudding, but the plant elements are also used in certain cultures as a sweet candy or snack. The useful part of the cassava plant is the root, which is where cassava starch is acquired, and this plant is now cultivated and enjoyed around the globe. It is native to South America, namely Northeastern Brazil, where it is simply known as cassava. Each root is usually 1-2 pounds, and is rough, elongated, and brown in color. The flesh of the tuber is white and very high in carbohydrates. However, this sweet-tasting flesh should only be consumed after proper cooking
Cassava starch has so many benefits, how does it produced ?

During the cassava flour process line, there are two different ways to make cassava starch,we mainly introduce them.
1. Traditional wet method to make cassava flour
(1)Cleaning the cassavas
(2)Cassava peeling
(3)Crushing
(4)De-watering
(5)Drying
(6)Grinding
2.New dry method to make cassava flour
(1)To produce cassava flour, firstly wash the fresh roots then peel them.
(2)Washing the peeled roots.
(3)Pelleting: The roots are then chopped into small pieces about 5 x 0.5 x 0.2 cm
(4)Drying: and sun-dried for two or three days (or dried in a hot air oven at 55℃).  After drying, the moisture content of the cassava chips should be less than 8%.
(5)Milling: The chips are then milled, and the flour sieved through an 80 mesh sieve.
Finally, the flour is packaged in plastic bags.  Packaged in this way, the flour can be stored for at least eight months.  The yield recovery of flour is about 20-40%, depending on the cultivar, the time of harvest, and the equipment used.

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