Development processing of cassava into cassava flour and modified cassava flour in Lampung Province

Abstract

Fresh cassava rots are perishableif not treated immediately after harvest,because it has high of water content (65%). Processingof cassava into intermediate product such as flourcan be developed in the producing areas, because itis easily practiced by farmers with simple equipment.Flour can be further processed into a variety of foodproducts. Cassava flour processing technology is animprovement of cassava flour processing. Currently,modified cassava flour processing technologyhas beendeveloped by adding a starter during fermentation/immersion. This resulted in better quality of theflour, such as whiter colour, reduced spesific aromaof cassava, and the increase in peak viscosity. It canbe used as a substitute of wheat flour, rice flour orglutinous rice flour about 15–30%, for as cakes,muffins, and noodles. Application cassava flour, bothmodification and without modification is prospectiveto be developed in term of supporting food diversificationprogram in Lampung Province as a centerof cassava production in Indonesi