FERMENTATIVE PRODUCTION OF CASSAVA FLOUR FOR BAKERY INDUSTRIES
ABSTRACT
A high quality cassava flour has been produced using fermentative method which has been found worthy by the bakery industries. Bread were made from unfermented cassava flour respectively. The proximate chemical composition and sensory qualities of the cassava bread were compared to those of bread were compared to those of bread from 100% wheat flour as refrence. Apart from protein and fat contents of the reference bread components (aoh, fubre and moisture) of the cassava bread were similar to those of the wheat bread.
TABLE OF CONTENT
CHAPTER ONE
1.1 Aim and Objectives 6
CHAPTER TWO
2.1 Literature review 8
CHAPTER THREE
3.1 Collection and Preparation of Materials 19
CHAPTER FOUR
4.1 Result 24
4.2 Discussion 26
CHAPTER FIVE
Reference 29
CHAPTER ONE
Cassava Manuhot Exculanta cranty in a prennial woody shrubs with edible root, which grows in tropical and subtropical areas of the world. It is also called yucca, manioc and mandioca. Cassava has the ability to grow on marginal land where cereal and other crops do not grow well. It can tolerate draught and grow in low nutrient soils. Because cassava root can be stored in the ground for up to 24 months and some varieties for up to 24 months and some varieties for up to 36 months, honest may be delayed until market processing or other conditions are favorable.
Cassava is the basis of many produces, including food. In Africa and Latin America cassava is mostly used for human consumption, while in Asia and parts of Latin America it is also used commercially for the production of animal feed and starch based products. In Africa, cassava provides a basic delay source of dietary energy. Roots are processed into a wide range varites of granules pastes, flours, etc or consmed freshly boiled or raw. In most of cassava growing countries in Africa the leaves are also consumed as a green vegetable which privies protein and vitamin A & B.
In southeast Asia and Latin America, cassava has taken on an nomic role. Cassava starch is used as a binding agent, in the production of paper and teatiles and monosodium glutament, an important voring agent, in the Asia cooking. In Africa today, cassava is beginning to be used in partial substitution for wheat flour.
Planting materials should be made available to farmers at all times. To complement the efforts of MOFIA on the multiplication of compared planting materials for the farmers a programme should be initiated to identify and select 3 to5 farm each of the agroecological zones with the potential to take part in this exercise. A conscious effort should be made to provide inputs and logistics through a special fund to make this workable. This should form part of an overall national action plan for the industry.
In order to made cassava attractive for use in industry, there in the need to substantially reduce the price of cassava roots to outdo the cereals, its closet substrate. To reduce this, the following should be considered (i) support for research to develop high yielding varieties that would yield in excess of 40 nature tones per hectare. There varieties should have low gynogenic potential (ii) support research and extension to develop and disseminate information on improved agronomic practices such as optimum plant population, we of healthy planting materials, development of sustainable production systems to maintain soil fetidly such as intercropping, rotation and manuring efficient pest and disease management practices (iii) support research and action to develop method of preserving planting maternal when cassava is harvested during the dry season. Arrangement involving banks, organized producers and associated marketing companies (who provides guarantees of payment on behalf of producers) could be arranged @ effords should be made to encourage the private sector to enter into the large scale production of cassava. Modern farming estates with outgrower scheme should be encouraged and supported. These will enable the use of machinery and the employment of modern farming ledinques to improve efficiency and profitability. To encourage investors to enter into the development of farming estates, a number of potential proving area should be identified and provided with good access roads and other infrastructural facilities (v) small scale cassava farmers should be organized into farmers group to facilitate in the sharing of facilities and dissenmenation of tedinical informations.
Labour/drudgery in harvesting could be reduced through testing and adoption of simple manrinel lifting/diagting devices that lifting pole) (v) the use of appropriate harvesting equipment to cut down on cost of harvesting. The simple hand lifter used by peasant farmers in Thailand and adopted by the post harvest. Unit of the Agricultural Engineering Department of Ministry of food and Agriculture should be cassava farms (x) for commercial and large scale farmers, the leaping conversely cassava harvester which was developed in Germany and Currently being tested at Kwame Nkrumdi University of Science and Technology could be adopted of found to be practical. The harvester lowest 2 – 3 hectares of cassava in eight hours, an operation which would requires about 75 man hours. The equipment designers are readily to enter into agreement with local manufactures for assembling the harvests locally.
In the tropics cassava flour production is comparatively a virguis bade and virtually wheat flour type used here are imported. To this effect, wheat are imported can be reduced tremendously by partial or complete substitution of the wheat flour with flour and starch from tropical crops such as roots and tubers (cassava, yam and sweet potato) and cereals (maizge, rice sorghum and millet). Among the roots and tuber, cassava is the best to replace wheat partially or completely due to its high yield and low cost of production since the charge from locally produced foods to wheat based foods has resulted to an increase in wheat importation in several Africa Countries since the crop is either not grown due to climate limitation, or where grown” production can supply only a small percentage of the requirement.
Although partial substitution of wheat flour with cassava flour up to 40% has been reported for the production of bakery product by kim and Deliuter, Morton, Eggeston et al, Omoata and Bokage, little has been reported on complete substitution of wheat flour with cassava flour and the effect of fermentation on the substitution properties of cassava flour. In this research project, the researcher intends to give a wrid reports of how the succeeded in producing cassava flour by fermentation using local available materials so that industratists schools and local bakers can read this I nformation contained therein and share this important knowledge with her.
It is believed that the researcher will delve in to elucidate a better method of producing high quality cassava flour so that wheat importation would be reduced or band outrightly. Unemployed induredcials can gainfully be employed thus revving our so called economy which is almost in shambles.
1.1 AIM AND OBJECTIVES
The major aim of the research work in to produce cassava flour by fermentative method.
To bring to the notice of both the bakers and consumers on the availability of this cassava flour as a replacement for wheat flour in order to reduce cost.
It is evident that the cost of wheat have become prolubitaive and beyond the reach if so many bakers to reduce this problem cassava seems the best choice to replace wheat partially or completely due to its high yield and low out of production.
This is limited to the fermentative production of cassava flour for bakery industries.
To enlighten bakers on the importance of using the local source flour (cassava flour) in their bakery products in order to reduce the high cost of wheat flour importation, thereby saving the country huge some of foreign currency usually spent as such importation.
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