It is a starchy root tuber, native to South America and serves as a major source of calories and carbohydrates for people in developing countries.
Analysts believe that the most commonly consumed part of cassava is the root, which can be eaten whole, grated or ground into flour to make bread and crackers. They note that cassava root is the raw material for tapioca and ‘garri’ a staple food in Nigeria.
Garri can replace flour in the use of bread and other confectioneries. Echbee Foods has found innovative ways to use garri to provide wholesome nutritious meals that are affordable.
A Food Biochemist and Chief Executive of the So Tastee Cakes and Pastries, Mr Emmanuel Osiname, believes that individuals with food allergies can benefit from using cassava root in cooking and baking because it is gluten-free. He, however, advises that the cassava root must be dried, cooked and processed before eaten.
According to the Cassava: Adding Value for Africa (C:AVA), an initiative of the Bill and Melinda Gates Foundation, Nigeria is the largest producer of cassava in the world with current annual output of about 54 million metric tonnes.
C:AVA made the observation in its training manual on the use of High Quality Cassava Flour (HQCF) in confectioneries. It is, however, worried that Nigeria does not contribute meaningfully in terms of value added in global trade.
