Tapioca macaroni-pilot plant production.

A pilot plant set up at the Central Food Technological Research Institute, Mysore for the production of tapioca
macaroni (capacity 1 ton per day) from a mixture of
tapioca flour (60 parts), groundnut flour (15 parts) and
wheat semolina (25 parts) is described. The steps
involved in the manufacture of the product are : grinding
the raw materials to different degrees of fineness, dry
mixing, dough formation, extrusion, predrying, heat
conditioning, steaming and curing. The plant can
produce three types of products, viz. rice-shaped
grains, short tubes and shells.
The cost of tapioca macaroni works out to 25 nP. per
pound.