How can cassava tubers be preserve for some days before using them flour?

Here are some methods to preserve cassava tubers for a few days before making flour:

Short-Term Storage (Up to 5 Days):

* Refrigeration:

* Wash the cassava tubers thoroughly and remove any damaged portions.

* Store them in a plastic bag or container in the refrigerator.

* This method is best for preserving the tubers' quality and preventing them from drying out too much.

Note: Refrigeration can slow down spoilage, but cassava is a starchy root and will eventually start to break down. This can affect the flour quality, especially in terms of texture.

Longer-Term Preservation:

* Freezing:

* Wash and peel the cassava tubers.

* Cut them into smaller pieces (about 1-2 inches) or grate them.

* Blanch the pieces for a few minutes in boiling water to deactivate enzymes.

* Drain the cassava and cool it down quickly in ice water.

* Pack the blanched cassava into freezer-safe bags or containers, leaving some space for expansion during freezing.

* Freeze at 0°F (-18°C) for up to 3 months.

* Drying (Sun-drying or Dehydrator):

* This method is more suited for long-term storage but can still be useful for short-term preservation.

* Wash, peel, and slice the cassava into thin pieces (about 1/4 inch thick).

* Sun-drying: Spread the cassava slices on clean, dry surfaces in a sunny location. Cover them with netting to protect from insects. Turn them regularly for even drying.

* Dehydrator: Follow the manufacturer's instructions for drying cassava slices.

* Once completely dried, store the cassava chips in airtight containers in a cool, dark place.

Important Considerations:

* Hygiene: Always wash your cassava tubers thoroughly and sanitize any tools or surfaces used to prepare them.

* Time: Freshly harvested cassava is the best for making flour. The longer you store it, the more likely it is to lose moisture and quality.

* Flour quality: The method of preservation and the time it is stored will affect the final quality of your cassava flour. Experiment to find the best storage method for your needs.

Let me know if you have any more questions about cassava preservation!