Method for preparing cassava flour with low content of cyanogenic glycosides

A method for preparing cassava flour with a low content of cyanogenic glycosides, comprising:

• washing, peeling, and cutting fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material, wherein the method further comprises the following steps:
• immersing the raw material in warm water with a temperature of 35-50° C. and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz to obtain an ultrasonicated raw material,
• wherein an ultrasonic power corresponding to each kilogram of the raw material is 100-600 watts;
• and
• drying and pulverizing the ultrasonicated raw material to obtain the cassava flour with a low content of cyanogenic glycosides, a total cyanogenic glycoside content of the cassava flour is less than 15 mg/kg and a hydrocyanic acid content is less than 2 mg/kg;
• wherein, a method for preparing the cassava pellets, the cassava shreds, or the cassava pulp comprises steps of:
• a. washing newly harvested fresh cassava with pressurized water to remove residual soil from surface thereof, and then removing outer bark and inner bark of the cassava using a cassava peeling machine or manually to obtain cassava flesh;
• and
• b. cutting the cassava flesh into cassava pellets using a chopper, or shredding the cassava flesh into cassava shreds using a shredder, or crushing the cassava flesh into a pulp using a crusher, for later use.