Cassava : earning bread and butter
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CTA. 1999. Cassava : earning bread and butter. Spore 81. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/48453
External link to download this item: http://spore.cta.int/images/stories/pdf/old/spore81.pdf
New food products from cassava. A Onabolu, A Abass & N Bokanga. 1998. 40 pp. US$ 10 Euro 10 (plus US$ 5 Euro 5 postage) International Institute of Tropical Agriculture PMB 5320, Oyo Road, Ibadan, Nigeria Fax: + 234 2 241 2221 Email: IITA@cgiar.
In recent years, the consumption of leavened wheat bread has increased sharply in many ACP States. Because climatic factors restrict wheat cultivation, most countries rely on expensive imports. An alternative would be to use cassava flour, but this lacks the gluten which is essential for leavening. Until recently, wheat flour had to be added to cassava flour to get a leavened loaf. New food products from cassava describes a new method of making cassava flour suitable for baking leavened bread, stressing the importance of the speed of drying the mashed cassava mass. From harvesting the roots till sieving the flour should take no longer than 24 hours. This illustrated and clearly written booklet also includes 19 recipes for baked and fried cassava based products. New food products from cassava. A Onabolu, A Abass & N Bokanga. 1998. 40 pp. US$ 10 Euro 10 (plus US$ 5 Euro 5 postage) International Institute of Tropical Agriculture PMB 5320, Oyo Road, Ibadan, Nigeria Fax: + 234 2 241 2221 Email: IITA@cgiar.org
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