10.2.4.14 Cassava Leaves
Cassava leaves are used in sauces and soups in Nigeria, Sierra Leone, Liberia and Ghana. The leaves consist of about 29.3-32.4 % protein (Awonyinka et al., 1995), but significantly high cyanogenic potential. A number of studies confirm the positive effect of traditional processing methods in reducing the cyanogenic potential of the leaves (Attah Daniel et al., 2013; Hidayat et al., 2002). It has also been established to have equal taste, flavour and overall acceptability, as that of Amaranthus when used in soups (Awonyinka et al., 1995).
10.2.5 Recent Findings and On-going Studies
Efforts have been made to employ cassava flour in a blend with wheat flour for pasta production (Obadina et al., 2011). According to Baah et al. (2005), pasta made from 50 % cassava (Abasafitaa variety) and 50 % hard wheat had no significant difference from that made from 100 % hard wheat flour. Bagalopalan (2002) also reported that macaroni made from a blend of cassava, groundnut and wheat flours in the ratio 60: 12: 15, respectively, produced more nutritious pasta suitable for children and vulnerable groups. Research works are currently underway for the development of cassava-sweet potato drink and packaged ready-to-eat atieke/akyeke. The baby food industry has not been left out, with on-going studies on developing instant complementary baby food from a blend of cassava (fermented and unfermented), soya bean and mango/cashew.
10.2.6 Summary and Future Research
Cassava-based foods continue to play significant roles in national and regional food security, as well as improving living standards and livelihoods of households. However, there are limited studies on a number of these food products in terms of value addition for ease of marketing and storage, convenience in preparation and use and standardization of processing methods to enhance their safety and improve their commercial potential. Collaborative and innovative research works should be encouraged to improve the processing and possible standardization of these food products for convenience and enhanced nutritional value, which will ultimately boost their marketability. Thus, any venture to improve the marketability of these snacks and main meals will go a long way to improve the livelihood of the rural and urban poor, as well as small-scale cassava businesses and producers who will benefit from the ripple effects of improved and new markets for cassava-based products.
Therefore, there is the need to standardize these recipes, improve them for consistency in product quality and for potential industrialization. It is also essential for studies to be done to develop appropriate packaging materials to enhance the shelf life and safety of the products. Investigations into equipment fabrication to provide affordable tools for ease of preparation of most of these dishes would contribute significantly to expanding cottage or small-scale processing.
Acknowledgements
I am sincerely grateful to all my undergraduate and postgraduate students, especially Nnaji Chukwuemeka, for their efforts towards the start and completion of this chapter. Also, I thank all colleagues who have contributed through their research and publications in providing benchmark studies upon which this chapter has been built.
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