Indonesia’s National Research and Innovation Agency (BRIN) has recently outlined the significant potential of processing cassava and bananas into modified flour. This effort aims to increase the added value of local commodities while extending the shelf life of agricultural products.
Ade Saepudin, an Associate Engineer at BRIN, explained that Indonesia is the world’s 2nd largest cassava producer after Brazil, with production reaching 21 million tons. However, fresh cassava tubers have the disadvantage of spoiling quickly and risk containing cyanide if not processed promptly.
He said, “Processing cassava into MOCAF (Modified Cassava Flour) flour through a lactic acid bacteria fermentation process can increase the shelf life from 48 hours to 4,800 hours.”
MOCAF flour is also gluten-free and has a lower glycemic index than regular cassava flour, making it suitable for the modern food industry. Beyond cassava, BRIN also highlighted the potential of banana flour and banana peel flour.
He added, “Based on 2024 data, Indonesia ranks as the world’s 3rd largest banana producer with production exceeding 9 million tons. Processing into flour not only targets the fruit flesh but also utilizes banana peels, which are currently considered waste.”
This aligns with the circular economy model of zero waste. In addition, banana peel flour can be considered as a functional food due to its rich fiber, antioxidants, and mineral contents.
For added-value, businesses can consider processing the flour into RTE foods like MOCAF cookies or high-fiber snacks. Marketing strategies with healthy and environmentally friendly labels are also considered crucial for higher consumer acceptance.
