Protein-enriched cassava to combat malnutrition
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CTA. 1989. Protein-enriched cassava to combat malnutrition. Spore 21. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/45072
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Cassava is a key part of the diet of many CentraI Africans. It is easy to grow and high in carbohydrates, but low in protein from 07% to 1.6% depending on the variety. The traditional maceration or fermentation that cassava undergoes before it is...
Cassava is a key part of the diet of many CentraI Africans. It is easy to grow and high in carbohydrates, but low in protein from 07% to 1.6% depending on the variety. The traditional maceration or fermentation that cassava undergoes before it is eaten does little to raise this level. But if the amount of protein in cassava could be increased significantly, it would help reduce child malnutrition in the region. The Burundi Institute of Agronomic Science (ISABU) funded by the Belgian Administration of Cooperation for Development has taken up this challenge, and is developing a simple technique to enrich cassava with protein. Its method is based on fungal fermentation in a solid medium using Rhizopus oryzae. Previous methods have needed strict fermentation control and can only be carried out successfully on an industrial scale. ISABU's techniques can be used by local productive units, in cooperatives, health centres or schools, for example, to make cassava flour that contains 11% digestible protein, an 11-fold increase on previous levels. Now ISABU is working to promote its use, and encourage the establishrnent of production units. For more details, contact Cassava Technology Project Burundi Institute of Agroriomic Science (ISABU) BURUNDI
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