Review of Cassava and Wheat Flour Composite in Bread Making: Prospects for Industrial Application

摘要

Cassava is emerging as a dominant staple of primary importance in many developing countries of the humid and sub-humid tropics in Africa and elsewhere. Nigeria is the largest producer of cassava in the world, while production has also increased over the past two decades in maiiy African countries. This formidable production potential demands for a strategy for the development of Africa through cassava industrialisation under the auspices of New Partnership for Africa’s Development (NEPAD). This canbe achieved through the emergence of many strong cassava-based industries with opportunities in commercial flour production for baking and confectioneries. The habit of eating bread has spread from the Mediterranean Basin throughout the world, thus making bread available in many urban centres in developing countries. The demand for bread (the most popular yeast-leavened product) is increasing globally. It is one of the least expensive and yet most important staple foods in the world. Flour is an important raw material in bread making. Processing of fresh cassava roots into flour improves product palatability, reduces the cyanide content of the processed products and facilitates fortification with other food products. The International Institute of Tropical Agriculture has developed several varieties of disease-resistant and high-yielding cassava. The trend in cassava production in Africa cannot be sustained without corresponding improvements in the diversification of their processing technology. The utilisation of cassava flour in bakery and confectionery products therefore requires upgrading to exploit its industrial potentials. The application of cassava flour as a partial replacement for wheat flour in bread making, biscuits, pastries, and snack foods could constitute an intervention programme in support of NEPAD and Millennium Development Goals of the United Nations initiative in achieving food security.