มันสำปะหลัง(ดูใหม่) + อาหารไทย(ทำใหม่)
# Cassava Project (in my kitchen) #
## I can make tapioca flour ##
It was some weeks ago that I pulled out cassava tubers (roots) out of the ground in my vegie patch. I washed, peeled and grated one 1kg tuber (see picture). Then I squeezed out the juice into a container and let the cloudy juice stand. Some starch settled down the bottom of the container. I gently poured out the liquid and covered the container of wet musty starch with cloth and let it dry in cool airy place. Voila! I've made tapioca flour.
## What about the dread 'cyanide'? ##
I tested my idea that cyanides in cassava can be used as an insecticide by leaving the liquid that I squeezed out in a plastic dish, placed it next to a similar dish filled with water and looked at them every day for a week.
. day 1: 5 dead flies in c(yanide) dish, 0 in w(ater) disk. Dead flies removed.
. day 2: 8 dead flies in c-dish, 1 in w-dish.
. day 3: 5 dead flies in c-dish, 3 in w-dish.
. day 4-7: 0 flies in both c-dish and w-dish, wrigglers (mosquito larvae) in w-dish.
I had an inadmissible evidence that cassava pesticide worked. It trapped and killed 18 flies. Water was a much poorer pesticide with only 3 flies on its credit. But I should do better than this. I looked up ways to measure amount of cyanides. A simple Prussian blue test seemed to be suitable for home and farm use. But ...
How do we make this test easy and dirt-cheap?
I turned to the cassava skin, mashed it up and soaked it in water for 2 days. Then I drained the liquid out into a s(kin) dish and did my cyanide dish test. According to literature and current wisdom, cassava has more cyanides in its sleeve (skin). ;-)
The test turned to be harder to interpret - as no flies were found in either s-dish or w-dish. It might mean that cyanide level in s-dish (cassava skin) was so high that flies detected it and avoided it. Or ...?
> No doubt that a proper investigation is needed.
## What can we do with cassava pulp?##
What about the pulp left over after starch had been squeezed out? Squeezing grated cassava by hand might have removed 50-60% of liquid out (from 80-90% in freshly dug cassava). What could I do with it?
I reasoned that
. most (60-70%) of cassava cyanide was in the skin.
. half of what left after peeling was squeezed out leaving little (at most 20%) of cyanide in the pulp.
. By cooking for 30 minutes, there would be very little cyanide left.
> So, cassava pulp could be cooked and eaten safely.
I made some cassava gruel (by boiling some pulp with a little salt and sugar) and tasted some (it was edible but my recipe could do with a major make-up ;-). I made cassava (pulp) bake by wrapping pulp mixed with salt, sugar and coconut flakes in banana leaves and roasted the parcels in wood-fire oven. Surprisingly this tasted quite similar to ขนมจาก. With some adjustment to the recipe, I could learn to like it.
## Can we keep cassava for later? ##
(Fresh cassava is very perishable because of its high water content. It is advised to process cassava with 2 days of digging out from the ground. We can dig out just enough to use each time. Cassava can stay in ground with the plant for a few years before the tubers become too stringy to eat.)
I dried some cassava pulp in the sun to see how long it will keep once dry.
I left some wet pulp in a bottle covered with cloth to ferment for a few days. It gave out sour acrid smell (not really bad but not pleasant). I then roasted the fermented pulp in an oven at 80C for 1 hour. According to a recipe I should get "garri" which can keep well over 6 months. Garri is a staple food in West Africa. It is mixed with water and sugar before serving with fish. I wonder if garri is a go in Thailand - to eat with pickled fish (ปลาร้า/ปลาส้ม).
> I can do with more cassava recipes. Please, help.
## What Is this cassava project about? ##
I had fun processing cassava and proved to myself that cassava (though having very little protein) can be a great safe food (with some processing). The dread cyanides in cassava can be minimized (literature suggests also fermenting, drying -in the Sun-, and boiling -and throwing away the water-). Perhaps, if we can make available simple Prussian blue test strips, people can then cook and eat cassava with confidence.
. I would very much like to see proper investigations on use of cassava cyanides as pesticides instead of many hundreds millions baht of more harmful and persistent chemicals being imported and spread in our environment at present.
. Cassava is available almost everywhere, growing cassava is simple and cheap; using cassava cyanides could save Thailand hundreds to thousands of million baht annually.
. cassava cyanides are not persistent and easy to break down, so it is less harmful to people and the environment than many imported toxic chemicals.
## Can cassava industry be grown on Local Areas? ##
I will say yes. Cassava is being made into many world products already : tapioca flour, sorbitol (artificial sweetener), talcum powder, sago, garri, cake mixes, food additives, cassava crisps, cassava chips,.... (Encouraging development of more products is also the aim of this article.)
I want to hear from you - What else can we do with cassava?
<Note:
http://en.wikipedia.org/wiki/Garri
To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a porous bag and allowed to ferment for one or two days, while weights are placed on the bag to press the water out. It is then sieved (or sifted) and roasted by heating in a bowl. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.>
ความเห็น (7)
- ที่ปลูกกันส่วนใหญ่ของไทย ผมยังไม่เคยเห็นหรือทราบมาก่อนว่า มีการแปรรูปมันสำปะหลังในเชิงอุตสาหกรรมในครัวเรือน จะมีบ้าง ที่นำมาแปรรูปเพื่อการบริโภคในครัวเรือน แต่เป็นพันธุ์ห้านาที ซึ่งเป็นพันธุ์ที่มีไฮโดรไซยานิคต่ำ ปลูกกันน้อยมาก นิยมเอามาเชื่อม มาปิ้ง และทอดคล้ายกับกล้วยครับ
- นอกเหนือจากนี้ ผมเคยทดลองเอาทำเป็นไวน์ ก็ใช้ได้ครับ....และก็ยังรักษาพันธุ์มัน5นาทีไว้อยู่ถึงปัจจุบันครับ ..เมื่อถึงฤดูหนาว ยามอากาศหนาว คนสวน..จะนั่งล้อมวงผิงไฟ พร้อมปิ้งมันรับประทานไปด้วย..
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ไม่ทราบว่า พื้นที่ต่างแดนเขามีการแปรรูปเชิงอุตสาหกรรม ในครัวเรือนบ้างหรือไม่ เป็นอย่างไร....คงต้องขอแรง ขอความกรุณากัลยาณมิตร นำมาแลกเปลี่ยนเรียนรู้กันแล้วล่ะครับ
Thank you สามสัก(samsuk) 
for the useful info.
I have a plan to (home-)make cassava (glucose) syrup for use in jams (conserves), ice creams, etc. But you have gone one step further -- you have made "cassava wine". This could be the greatest value-added product for cassava. (Fresh cassava ~2 baht/kg; wine ~100 baht/litre?)
In any case, we can do better making consumer-product from cassava **from home** in comparison to exporting tapioca flour (~20 baht/kg) or dry cassava chips (~8 baht/kg). I see a number of products like 'garri' (dry grated cassava), cassava crisps (like potato crisps) and barbecued cassava pulp sweets (wrapped in banana/palm/coconut leaf) can be made at low cost+low tech in any kitchen. Many other cassava products are at our imagination ;-)
The main thing is we can use cassava as a media to generate local products, local employment and local technology.
**I want to hear more from you!**
- สวัสดีปีใหม่ 2556 ครับ...ขอให้ท่านสุนทรและครอบครัว มีความสุข ความสมหวังตลอดปีและตลอดไปครับ
สวัสดีปีใหม่ นะครับ คุณsr ครับ
แวะมาสวัสดีปีใหม่ และส่งมอบของขวัญปีใหม่ชิ้นน้อยๆนี้ค่ะ http://www.gotoknow.org/posts/514901
Thanks สามสัก(samsuk), แสงแห่งความดี, and หมอเจ๊ คนสวย แซ่เฮ for your greetings and New Year blessings.
My best wishes for another good year for you and your family.
| Table 5.1 Examples of processed cassava (Adapted from: Muchnik and Vinck, 1984) | |||
| Name of Product | Country | Aspect of the product | Length of storage |
| Chips | Nigeria Cameroon Benin Togo Ghana | Small pieces of sun-dried cassava sometimes fermented, and marketed before being ground into flour. The flour is mixed into paste with hot water to form a thick, sticky mass known as "fufu" in West Africa or "ugali" in East Africa. | Several months |
| Gari | Nigeria Ghana, Togo, Benin, Cameroon | A dry fermented and gelatinized coarse meal. It is mixed into a paste with hot or cold water and eaten with soups or stews. Also used as snack when mixed with milk and sugar. | Can be stored for up to 2 years if kept below 12% mc |
| Farinha | Brazil | A yellowish coarse meal very similar to gari. It is used in many Brazilian dishes, especially in the north-east region. | Several months or if kept dry for up to 2 years |
| Attieke | Côte d'Ivoire | Attieke resembles wet "cuscus". A fermented, pre-gelatinized meal generally consumed with milk or meat and vegetables. It swells much less than gari and farinha. | 3 to 4 days |
| Cassava bread | Haiti, Dominica Rep. Venezuela,. | A white, flat, circular, light textured bread baked from moist cassava pulp. Thickness varies from 1 to 5 mm and diameter from 10 to 90 cm. Called casabe in Spanish, cassava in French and beiju in Portuguese | One week |
| Chicouangue | Congo Zaire Central African Rep. | A pre-gelatinized cassava paste usually in the form of balls wrapped in leaves. In Congo and Zaire chicouangue is steamed before being sold. |
3 to 4 days |
| Baton | Cameroon Congo Zaire Gabon | Basically a fermented and pounded cassava mash but with wide regional variation Often shaped as 30-50 cm long and 2 to 4 cm diameter sticks. They are tied in leaves for cooking, they may be eaten alone or with a side dish. | Few weeks |
| Fufu | Cameroon Congo Zaire | The name used for the paste made from cassava starch, flour and grated roots. | 3 to 4 days |