Cassava Flour Production

Cassava Flour Production

Photo of the Cassava Flour Production Team Members (L to R): Max Bennett, Alex Taylor, William Kang, Zackary Hickman
Team Members (L to R): Max Bennett, Alex Taylor, William Kang, Zackary Hickman


Photo of the equipment developed for the Cassava Flour Production project

Our team developed a process and device that will allow the cassava root to be easily and quickly converted into a safe, more stable form. The goal is to lengthen the shelf life of the cassava root from 72 hours to one year by processing the root into flour. The device is human-powered, and the process will assure the toxins within the root are brought to safe consumption levels regardless of plant variety.


ME 491 Project Media

Manufacturing Report (.pdf)

Final Report (.pdf)