Hussein EtudaiyeCassava is known by various names in Nigeria. To mention a few, the plant is called echuka in Ebira, akpu in Igbo, ege in Yoruba, rogo in Hausa, midaka in Urhobo, okponkoro in Ijeiw and bobozi in Ishan. Nutritionally, cassava contains potassium, iron, calcium, vitamin A, folic acid, sodium, vitamin C,
Cassava Root
Cassava Root
Vitamin B-6 and protein, all in the vital human diet.
USES OF CASSAVA
Wherever cassava is grown, it is primarily used as food. In Africa, close to 90 percent of cassava produced is used as food, with very little used for feed and even less export and industries.
About 30 percent is consumed after peeling, cleaning and boiling, while 70 percent is processed into a wide variety of food products including dry chips and flour, cooked paste, wasted or steamed granules, beverages etc.
Wherever cassava is grown, it is primarily used as food. In Africa, close to 90 percent of cassava produced is used as food, with very little used for feed and even less export and industries.
About 30 percent is consumed after peeling, cleaning and boiling, while 70 percent is processed into a wide variety of food products including dry chips and flour, cooked paste, wasted or steamed granules, beverages etc.
LOCAL USES OF CASSAVA IN NIGERIANigeria grows more cassava than any other country in the world.
Cassava CropProduction is driven primarily by the demand for food for nearly 180 million people. Very little cassava is used for livestock feed and agro industry.
Food uses
Cassava is widely used in Nigeria as food. Cassava leaves are very rich in protein and are consumed as a vegetable in some parts of Nigeria. The roots are mostly consumed in the form of gari, fufu, tapioca, starch, kpokpo gari, and lafun. In the northern parts of the country, they are eaten as a raw snack.
Cassava is widely used in Nigeria as food. Cassava leaves are very rich in protein and are consumed as a vegetable in some parts of Nigeria. The roots are mostly consumed in the form of gari, fufu, tapioca, starch, kpokpo gari, and lafun. In the northern parts of the country, they are eaten as a raw snack.
Gari:
Gari is the popular cassava product in Nigeria. It is a granular finished product obtained by traditional or industrial processing of cassava roots.
GarriThe root processing consists of peeling, washing, grating, bagging, fermenting, dewatering, and breaking of the cake, sifting, toasting and cooling. The recommended standard of moisture and cyanide contents of gari are about 8-10% and 10.0 mg / kg respectively.
Gari is the popular cassava product in Nigeria. It is a granular finished product obtained by traditional or industrial processing of cassava roots.
GarriThe root processing consists of peeling, washing, grating, bagging, fermenting, dewatering, and breaking of the cake, sifting, toasting and cooling. The recommended standard of moisture and cyanide contents of gari are about 8-10% and 10.0 mg / kg respectively.
Fufu (Odorless):
Fufu is a wet paste made from cassava root. Its production involves steeping of peeled and washed cassava roots in water for 48 hours. After 48 hours, the roots are washed, grated and re-steeped for another 24 hours. Fermented pulp is sieved, dewatered and dried in the sun or oven. The recommended standard of moisture and cyanide contents of fufu are about 12% max and 10mg/ kg respectively.
Fufu is a wet paste made from cassava root. Its production involves steeping of peeled and washed cassava roots in water for 48 hours. After 48 hours, the roots are washed, grated and re-steeped for another 24 hours. Fermented pulp is sieved, dewatered and dried in the sun or oven. The recommended standard of moisture and cyanide contents of fufu are about 12% max and 10mg/ kg respectively.
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