hello community.
i have made cassava flour at home and it has gone rancid in 1 day.
the process has been:
i have grated the cassava and blended it with water / i have strained and i have discarded the pulp / i have kept the extract in the fridge for around 15 hours / the starch has gone down and i have thrown away the rusty water / finally i have dried the starch as much as possible in the stove, has been dried on indirect heat.
why has the cassava starch gone rancid?, could it be because i left the oxidized water together with the starch for a long time?, do i need to add a chemical component to it for preservation?
does anyone have experience making homemade flour and how can they be kept for a long time without being damaged? (wheat, potatoes, almonds, etc)
thanks.