Tapioca chips (Edible) and Tapioca flour (Textile)
In India, peeled tapioca tubers are commonly cut into slices, wedges or strips, fried, and served as a snack, similar to potato chips, wedges or french fries. To ensure safe storage over a long period without the risk of losses from spoilage, tubers must be sliced and dried less than 13 % moisture content. Drying of tapioca chips or flour to low moisture content at the production level itself is considered as an essential factor in minimizing attack by fungi and insects. Tapioca flour is prepared by powdering dried tapioca chips in hammer mill and processing should be carried out hygienically. The analysis of tapioca flour consists of a group of selected tests, which together provide the best possible general insight into the usefulness of the material. The analysis comprises chemical determinations, such as those of water, pulp and ash, as well as physiochemical tests for the measurement of viscosity and acidity. The quality parameters and their specifications for edible tapioca chips and tapioca flour for textile purposes in India should comply with IS:1317-1969 and IS:2033-1977 respectively.
High Quality Edible grade Tapioca Flour (HQTF)
High-quality tapioca flour is simply unfermented tapioca flour produced using a non-traditional processing technique. High quality tapioca flour is much whiter in colour than traditional tapioca flour, has a low fat content, is not sour like traditional cassava flour, and does not give a bad smell or taste to food products. Processing tapioca tubers into high quality tapioca flour is important for extending the shelf life of tapioca and reducing the concentration level of cyanogenic glucosides to a safe limit. The processing of tapioca roots in HQTF involves peeling, washing, grating, pressing, sieving, drying, milling, and storage. The unfermented HQTF is useful in the food industry for making various snacks, bakery products, and pasta products. Quality is the fitness of a product for use by consumers. The incorporation level of HQTF is mainly depends on the quality of the tapioca flour. In India, edible-grade tapioca flour should comply with IS standards as per IS 1318-1969
High Quality Edible grade Sweet Potato Flour (HQSF)
Sweet potatoes are low in fat and good source of carbohydrates, vitamins, minerals and dietary fibre which helps in reducing cholesterol. Sweet potato flour is made by peeling, chipping, drying and milling process. It is high in fibre and contains lower level of protein than wheat flour. It has the potential for making a variety of food products and can be easily promoted as a substitute for wheat flour. Flour quality is mainly depends on the processing techniques and prevention of deteriorative changes during storage. The important quality requirement of sweet potato flour for commercial purpose should comply with the Indian standard IS:13046- 1991.
