Soya protein enriched gari
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CTA. 1995. Soya protein enriched gari. Spore 55. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/49565
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta55e/
Most rural areas in developing countries these days are subjected to increasing population densities. The extra food requirement strains still further the already depleted fertility of the soil. As incomes fall demand for cheap staples rises. More...
Most rural areas in developing countries these days are subjected to increasing population densities. The extra food requirement strains still further the already depleted fertility of the soil. As incomes fall demand for cheap staples rises. More and more farmers are cultivating cassava in increasing quantities because it can grow even under harsh agronomic conditions. However, on its own cassava flour provides little or no protein; it needs to be enriched by the addition of some protein source. In Cameroon, trials conducted at the Rural Training Centre, Mfonta, have succeeded in creating a recipe integrating soyabean-flour into gari and make-banana, whilst still maintaining the original taste. To prepare the improved gari 10kg of grated cassava is mixed with 1 to 1.2ka of fine soyabean flour. First the soyaflour is mixed with 2,5 litres of water and a teaspoon of palm-oil, brought slowly to the boil and simmered for about 10 minutes (care should be taken to avoid burning). The thick mixture should then be covered and cooled to hand heat, after which the grated cassava can be added. Six tablespoons of palm oil can also be added to give it a good colour. This mixture should then be allowed to ferment for between 12-24 hours, after which it can be cooked according to choice. The enriched Mfonta-Gari contains 8-10% protein. Hans Schar Presby. Rural Training Centre Mfonta PO Box 72 Bamenda - N W Province CAMEROON
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)