Development of Processing Technology of High-Protein Cassava Flour Made from High-Cyanide Cassava

Abstract

he utilization of high-cyanide cassava as food is limited and mostly used as raw material for tapioca industry. This research aimed to apply the crushing + pressing method and the fermentation process using Saccharomyces cerevisiae in the powder form to decrease the hydrocyanic acid content and increase the protein content of high-cyanide cassava. The research was conducted in a Completely Randomized Block Design with two factors. The first factor was the ratio of water addition on pressing process with three levels that were 10 times, 15 times, and 20 times: the second factor was the concentration of Saccharomyces cerevisiae with four levels, i.e. 1.0%, 1.5%, 2%, and 2.5%. The research results showed that the ratio of water addition 20 times on pressing process and the concentration of Saccharomyces cerevisiae 2.5% was the best treatment that would produce cassava flour with optimal characteristic as food, which has hydrocyanic acid content of 8.54 mg/kg, protein content of 7.85%, starch content of 48.44%, dietary fiber content of 9.48%, and white degree of 86.3%. Reduction of cyanide acid content and increased protein content through application of crushing+ pressing method and fermentation process will increase the potential use of high-cyanide cassava as food.