The Cassava Flour Era!

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The Cassava Flour Era      

                                   

The use of cassava flour in bread, confectioneries and other baked goods has been a subtly debated issue since the Obasanjo Administration up until now. And with the ongoing wheat flour crisis, Nigerian bakers and bakeries will have no other choice but to turn to the principal use of Cassava flour especially in baking bread.

Wheat flour which used to be the only flour used by bakeries and fast food restaurants, can no longer keep up with the rising cost of this commodity due to high foreign exchange rates. To keep importing wheat flour in this present economic dispensation will be suicidal and could lead to the eventual death of the bread and confectionaries industry, if wise decisions are not taken immediately to this effect.

At this moment, the current price of a standard loaf of bread, rose from N200 to N250, and then to N300 in just a space of six months, from January to June alone. This calls for serious considerations and an immediate improvisation of more suitable and economically viable alternatives. The implementation and incorporation of the cassava flour in bread making should once again be given serious thought.

The cassava root crop has several varieties that are healthy, and when milled into flour for baking and cooking can offer health incentives to consumers of these products. For instance, there is the TME 0505 variety which is the sweet one. Then there is TMS 0555 which is packed full of vitamin c. There is also TME 419 and the yellow cassava which is pro-vitamin fortified with vitamin A.

 There’s no doubt that the flour milled from these cassava varieties will be healthier, more economically viable and will be as good as the wheat flour products. This has been proven times without number as there are a lot of recipes, which have been developed and tested from concept to actual product in various test kitchens across the nation. One very respectable and reliable test kitchen is the one at the International Institute of Tropical Agriculture in Ibadan, Oyo State.

Here, various baked products have been developed. Some of which are the cassava chin chin, cassava cookies, cassava bread, cassava crisps, cassava doughnuts, cassava meat pie and so on.    

The cassava flour era has come; the earlier we begin the process of usage and capitalize on the asset that we already have, the baking industry in Nigeria is less likely to go into extinction in the nearest future.