Types of garri in africa market

White garri

             
The different types of garri in the market depend on the method of processing, grain size and the location of Africa where it is produced. The choice of texture or size is to meet the specific use you want to put your garri to. While the fine or coarse grain garri is usually all right for eba, the extra coarse grain garri is usually soaked in water and eaten. 

Garri is also classified based on the period of fermentation or whether palm oil is added to it. The following are the different types of garri in Africa market:

1. White Garri: 
This is the commonest form of garri found in most places in West Africa. It is fermented for two to three days without the addition of palm oil.

2. Red Garri (which is actually yellow in colour): 
This type of garri is commonly found in states like Edo, Delta and other Southern parts of Nigeria. It is also called Bendel garri. It passes through the same preparation process like the white garri, only that red palm oil is added to give it that deep yellow colour. The addition of palm oil helps to reduce the cyanide content and give it that unique colour.

3. Ijebu Garri: 
This garri is made the same way the others are made, just that the fermentation is about 7 days. No palm oil is added. It is fried to become crisped, is less starchy and has a very sharp taste. People from the Western part of Nigeria like this type of garri.

4. Ghana garri: 
This garri is made in Ghana and the process is the same with the others just that the harvested and peeled cassava is soaked in water. In the case of Ghana garri, after grating the peeled and soaked cassava, it is dried in the sun before it is fried to look and feel crispy.

Our company can supply the garri processing machine. 
More Information about our  garri processing  machine, please contact
Phone: +86 371 56771822
Email : sales@doingmachinery.com
Website: www.cassavaprocessingplant.com

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How to make cassava flour?

Cassava flour making process

Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of dried cassava.

Cassava (sometimes we say tapioca, yam etc) is the third largest source of food carbohydrates in the tropics, after rice and maize.Cassava tuber is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils.

How to make cassava flour?

The newest technology of cassava flour processing is cleaning,peeling, crushing,dewatering and drying etc making process. 

The cassava flour making machine including: cassava cleaning machine,cassava peeling machine,cassava flour dewatering,cassava flour air flow drying machine etc.

The making process description of cassava flour making  machine :
(1) Raw material cleaning and peeling : The water will wash the cassava during the process of conveying and then peeling.
(2) Crushing: The crushing unit is the most important step.The machine will mill the cassava fully.
(3) Presser dewatering: Press the cassava flour slurry and use the sieve to seperate the fiber
(4) Air-stream drying: After dewatering process,the air dryer will dry the cassava flour to the required moisture.


More Information about our cassava flour making machine , please contact
Phone: +86 371 56771822
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How to make garri from cassava ?

Garri frying machine 

Garri is a major fufu recipe in Nigeria. It is processed from cassava. Cassava is a tuber crop native to South America; However, Nigeria is the world's leading producer of cassava. It contains very high level of starch, and it cab be processed in many ways to get  cassava product such as garri, cassava flour or  garri .

How to make cassava garri from cassava ?

Description of simple garri processing line

1. Peeling process of making garri
 Peel off  the cassava tubers. Try as much as possible not to peel too deep

2. Washing process of making garri
Wash the peeled tubers. Use a lot of water because this is the only washing you are going to do.

3. Grinding process of making garri 
Take cleaned cassava to the grinding machine  and grind them into small size .Smaller sizes increases the speed.

4 . Fermentation process of making garri 
After the grinding, the cassava powder (still watery) need to be packed in long bags and drilled to ultimate dryness in a jack for 2-3 days for fermentation .

5. Press dewatering process of making garri
 Using hydraulic press to press the cassava watery powder to remove extra water .

6. Frying process of making garri  
Then, using a wide frying pan, fry the powder in reasonable portions until it becomes very dry and brittle .

7.  Packing garri
Pack your garri in a dry place, and  for sale or storage before transportation.

More information about  our  garri making machine please contact us freely :
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Difference Between Tapioca Starch and Tapioca Flour

Fresh cassava roots

One main difference between tapioca starch from tapioca flour is that tapioca is derived from the starch of the cassava plant in tapioca starch cassava processing plant while the tapioca flour is taken from all the root of it in tapioca flour cassava processing plant . Both are hauled out from Manihot esculenta. This plant species is found in the Amazon, Brazil, Colombia, Venezuela, Cuba, Puerto Rico, Haiti, the Dominican Republic, Honduras, and most of the West Indies. This is now nurtured around the globe and commonly known with numerous names. Although termed differently depending on the country, tapioca is usually known as cassava or bitter cassava.

The English name tapioca originated from the South American Tupi which, on the whole, refers to the method through which the cassava is made suitable for eating. It is believed that the roots of the bitter cassava plant contain very detrimental cryogenic glycosides, linamarin, and lotaustralin content. The cassava plant has either red or green branches. Most of the dangerous contents are found in the green branches so it is subject to specific treatments to remove the toxins. Insufficiently processed bitter cassava can cause paralytic disease when consumed for a couple of weeks. Thus, these roots are processed to make the starch.

The cassava is the third best source of carbohydrates in the world; it is the staple food among many people. Once processed in cassava processing plant , the starch can be turned into powdered, thick flour, rectangular sticks, pearls, or boba to some cultures, and tapioca flakes. Consequently, tapioca starch versus tapioca flour is only a consideration when you have no idea what starch selection you want to purchase.

Tapioca is notably known around the globe that it is gluten-free. A myriad of people are the ones benefiting from it more because nearly 1 in 100 people in the U.K. alone is suffering from gluten intolerance. Gluten intolerance is medically termed as Celiac disease. Celiac disease is a condition in which the lining of the small intestine is damaged thus preventing it from absorbing parts of the food that are vital for maintaining health. Gluten is found in wheat, rye, barley, and oats. The reaction with gluten causes damage through the intestinal wall. Thus, those people affected by this disease choose to eat pre-filtered tapioca flour for several gastronomic uses.

Tapioca flour is preferred in the kitchen due to its smooth texture, light, and super white flour which becomes opaque or translucent when cooked. It provides a favorable chewiness to baked products such as muffins, etc. It renders a very white loaf whether whole wheat bread or white. It thickens readily. That’s why it is known as a good, economical thickener thus saving energy in the process. It does not coagulate easily unlike any other cornstarch so it is a usual choice for frozen delicacies. Tapioca flour gives a glossy and very appetizing look for pies, sauces, gravies, stews, and soups. It is also a perfect dredging flour when mixed with cornstarch. Tapioca flour has no scent of its own that is why it never mixes with the flavors of the dish.

Our company supply the complete  cassava processing plant to produce tapioca starch and tapioca flour from cassava roots.
More Information about our  cassava processing plant , please contact
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