10.2 Other Cassava-based Products
Ibok Nsa Oduro
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
10.2.1 Introduction
Cassava-based dishes are widely consumed in Africa, South America and Asia. With the crop being a source of livelihood for an estimated 500 million people (Balagopalan, 2002), most of the cassava-based dishes have regional, national or ethnic importance. The cyanogenic potential of most cassava varieties (Aryee et al., 2006; Falade and Akingbala, 2008) makes it essential for adequate processing before consumption. Cell rupture, during various processing techniques ― size reduction, fermentation, soaking, roasting, drying, steaming and boiling-usually employed in food preparation, enhance the detoxification process for consumption and simultaneously generate unique food products, most of which are limited to the region/ethnic group of origin. The preparative methodology of different cassava-based products is generally time-consuming and tedious. In addition, the methodology lacks standardization and safety aspects, therefore most of these foods are still marginalized.
Thus, there is a need to document and disseminate the available knowledge on such products to primarily serve as in-roads for research works on innovative recipes as well as enhance food baskets and foster food and nutrition security of localities where cassava is cultivated and/or consumed. In the long term, improved marketing of local cassava products would contribute positively to the livelihood of rural women, who are at the forefront of the development and sale of the products.
10.2.2 Snacks
Information on cassava-based snacks has not been well-documented; however, before the advent of some popular snacks (wheat-based pastries and biscuits) in West Africa, indigenes of various communities and ethnic groups enjoyed other carbohydrate-rich snacks, most of which are still consumed today. Some of these snacks are briefly discussed below.
10.2.2.1 Fried Grated Cassava
This is a delicacy of the Ewes (a major ethnic group in Ghana) and the Togolese, but the snack today is enjoyed in most parts of the country by people from diverse ethnic groups. It is locally referred as agbeli kaklo (agbeli meaning cassava and kaklo for doughnut). The main raw material being fermented dough is obtained during the pressing of grated cassava (usually fermented for about 3–5 days). The process of fermentation relies on wild microorganisms. The slightly fermented cassava dough is mixed with onions and spices, rolled into small balls and then deep-fried in vegetable oil (Figure 10.2.1). The snack is roughly the size of a table tennis ball, except not so smooth.
The snack is usually garnished with onions and served with well-matured coconut pulp. Traditional or local processors of this snack in the local communities often own cassava farms and use the venture for additional income resulting in improved livelihoods (Photograph 10.2.1).
Figure 10.2.1 Process flow for agbetikakto production.
10.2.2.2 Baked Cassava Starch
A biscuit made from dried cassava starch which is a delicacy of the Ewes hence, its name as ayigbe (Ewe) biscuit. Like most other indigenous foods, the delicacy is now enjoyed by many others in Ghana and neighbouring countries. The processing and ingredients used are similar to traditional wheat flour biscuits, except for the use of cassava starch in place of wheat flour and baking of the dough in a local mud oven. The biscuit (Photograph 10.2.2) has a relatively long shelf life compared to other traditional snacks. It retains its sensorial quality for about a month after production when well packaged. A process flow sheet for the production of ayigbe biscuits is given in Figure 10.2.2.
Figure 10.2.2 Process flow for ayigbe biscuit production.
Photograph 10.2.1 Packaged agbelikaklo for sale.
Photograph 10.2.2 Ayigbe biscuit purchased from a local seller.
10.2.2.3 Abacha
Abacha is a snack, popular with the Igbos in Eastern Nigeria and traditionally taken as an evening dessert, in-between main meals (usually with a cold drink such as palm wine) and as a side dish with most rice dishes. The wet chips, referred as abacha, have a bland taste and may either be served raw (Photograph 10.2.3a) with roasted groundnuts or sometimes mixed with palm oil, fresh vegetables and dried fish (Photograph 10.2.3b). This is popularly referred to as African salad (Oranusi et al., 2013). Vegetables commonly used in the preparation, depends on the availability, purchasing power and preference of the processor/consumer. These include Penta-clethra macrophylla (Ugba), onions, calabash nutmeg (ehu seeds), Ricinus communis (ogiri), Gongronema latifolium leaves, Gnetum africana (ukazi) leaves, Piper guineese (uzeza) leaves and salt and pepper to taste. The palm oil used in the preparation of African salad to give a yellow colour. The process flow for ready-to-prepare abacha production is illustrated in Figure 10.2.3.
Figure 10.2.3 Process flow for ready-to-prepare abacha production and preparation.
Photograph 10.2.3a Ready-to-prepare abacha.
Photograph 10.2.3b Abacha /African salad.
A study conducted on the salad, assessed the microbial load of ready-to-eat salad served at local eateries. None of the samples out of 15 from different food vendors had total coliform counts below tolerable food limits of 106 ― a sure need for research work on standardizing processing protocols and proper storage practices (Oranusi et al., 2013). There is currently a ready-to-prepare abacha in both Nigerian and other African markets. This ready-to-prepare abacha (Photograph 10.2.3a) is obtained from sundried grated cassava, as illustrated in Figure 10.2.3. Abacha in its raw form is dry. There is another kind, which is grated into larger sizes and sold in polythene bags filled with water to keep the it soft. This wet abacha is eaten as a snack with coconut or groundnut. However, the preparation of ready-to-prepare abacha is not standardized. Thus, methods, steps or constituents employed vary depending on availability, and the background and/or preference of the processor. Thus, there is a need to standardize the processing protocol for easy replication and assessment.
10.2.2.4 Fried Cassava Chips
Fried cassava chips (Photograph 10.2.4) are a delicacy in Nigeria, Indonesia, Jamaica and several South American countries. Traditionally, the fresh roots are soaked and/or blanched to reduce the cyanogenic potential (Balagopalan, 2002), and then thinly sliced and seasoned before deep fat frying. Any vegetable oil may be used, but coconut oil is often used (MacVeigh, 2008; Mbuyu, 2010). The processing method varies slightly from different communities and ethnic groups, therefore there is a need for standardization of the processing method. The three most common procedures are illustrated in Figure 10.2.4.