A Low Cost Biotechnique to Extract Starchy Flour from Cassava

The starchy flour extracted through fermentation has improved textural attributes and low cyanogens content and hence can be used as wheat substitute in bakery products. To extract starch or recover flour from cassava tuber, mechanical pulverization is resorted to widely. However, the physical force applied to break cell wall is energy intensive and not efficient so as to recover starch granules from each and every cell. The required cleavage of cell walls can be achieved at micro level through enzymatic disintegration. The easiest path of accomplishing enzymatic disintegration is through the agency of a select group of microbes.