The current global food crisis has brought to the fore the need to avert hunger. Cassava can grow in different types of soils where other crops cannot. It requires minimal fertilizer, pesticides and water. Also, because cassava can be harvested anytime from 8 to 24 months after planting, it can be left in the ground as a safeguard against unexpected food shortages. Studies have shown that the crop when left in the ground can prevent erosions on farmland after other crops have been harvested. The following processing technology is according to research by the food and Agricultural organization (FAO)
Processing of cassava
Once harvested cassava, deteriorates so it must be eaten or processed quickly. Although some varieties can be eaten raw or cooked like raw potatoes, many contain high levels of cyanogenic glycosides that must be removed before they can be eaten. The toxins are typically removed from these bitter varieties by peeling and grating the root to make a pulp that is then left to ferment slightly before being pressed, dried and roasted. In Brazil, this processed meal is known as Farinha de manioca and in West Africa, gari. Garri accounts for 70 percent of Nigeria’s total Cassava consumption. In other parts of Africa, The fermented cassava pulp is pounded into paste, known as fufu. If these traditional foods are to become the basis for commercially viable local industries, new and improved processing technologies will be required. Commercial cassava produces need to find ways of increasing production, reducing labor cost and improving product quality in order to compete with imported grains.
However, the current global food crisis is a pointer that Nigeria should be less dependent on imported foods or raw materials to feed its populace. Inclusion of cassava in flour production ought to increase from the 10 percent mandate given by policy instrument. There is a greater need to produce four 100 percent from cassava to make bread and other confectionery. Research by Federal Institute of industrial Research has shown that bread, cakes, cookies etc made from cassava are very palatable. Oat was also made from cassava. The major challenge is still the fact that production and processing of cassava for flour is still at very high cost. This can be resolved as the government and people continue to explore ways of improving agricultural productivity in the country.
The development of high-quality cassava flour could help many developing countries reduce their dependence on imported grains. One report has stated that a 15 percent substitution of cassava flour for wheat could save Nigeria close to US$ 15 million a year in foreign exchange. In January bakers of bammy bread made from cassava meal have been successful in carving out a profitable market niche. Simply put many governments could save money by making sound investment in the development of their commercial cassava industry according to FAO



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