Many Nigerians are expressing doubt about the workability of the Federal Government’s decision to introduce 10 percent cassava flour in wheat for bread making and other baked items in the country.
In August last year, government took a decision that henceforth, the 10 percent cassava in wheat policy put in place by former President Olusegun Obasanjo would be brought into full force and flour millers, processors and bakers across the country are duty bound to use 10 percent cassava substituted wheat flour in bakeries.
But bakers and some flour millers said the policy is not yet in force and the realization of a 10 percent cassava bread may be possible but beyond that, it would be difficult to get bread that Nigerians are used to because cassava does not have the same rising capacity as wheat flour and may not make good bread if it is used in large amount or used alone to bake.
Mr. Deji William, a baker in Zaria strongly believes that bread made from a mixture of cassava and wheat in whatever quantity is not going to produce good bread because cassava flour does not have the same quality required in baking like wheat.
He says, “you can’t eat bread made from cassava because it won’t rise so it is a lie to say that cassava bread is possible, it simply cannot work.
Another baker, Mr. Olaiya of Olaiya Bread in Samaru, Zaria, Kaduna State said he is aware that the Federal Government is trying to introduce 100 percent fine cassava flour in bread but that is yet to be done therefore bakeries are still using wheat flour in bread making.
He is of the opinion that when the time for enforcement comes, it may be possible to produce bread mixed with a little cassava flour.
Scientists at the Federal Institute of Research, Oshodi (FIIRO) and the International Institute for Tropical Agriculture (IITA) in Ibadan said bread made from between 10-40 percent or more of cassava substituted in wheat flour is possible in bread making and other baked items.
IITA had recently been baking 40 percent cassava flour in wheat bread and has presented it to President Goodluck Jonathan and the Minister of Agriculture, Dr. Akinwumi Adesina.
After the presentation, the President pledged to continue eating cassava bread until he vacates office, an action that is expected to encourage Nigerians to eat bread made with 40 percent cassava in wheat flour but apparently, bakers, flour millers and processors as well as the consumers are not convinced of the feasibility of including cassava in bread making process.
According to the Corporate Communication Officer of IITA (West and Central Africa) Godwin Atser, 40 percent cassava flour included in wheat in the bread making process makes very little difference..... - Tina A. Hassan (DailyTrust)
In August last year, government took a decision that henceforth, the 10 percent cassava in wheat policy put in place by former President Olusegun Obasanjo would be brought into full force and flour millers, processors and bakers across the country are duty bound to use 10 percent cassava substituted wheat flour in bakeries.
But bakers and some flour millers said the policy is not yet in force and the realization of a 10 percent cassava bread may be possible but beyond that, it would be difficult to get bread that Nigerians are used to because cassava does not have the same rising capacity as wheat flour and may not make good bread if it is used in large amount or used alone to bake.
Mr. Deji William, a baker in Zaria strongly believes that bread made from a mixture of cassava and wheat in whatever quantity is not going to produce good bread because cassava flour does not have the same quality required in baking like wheat.
He says, “you can’t eat bread made from cassava because it won’t rise so it is a lie to say that cassava bread is possible, it simply cannot work.
Another baker, Mr. Olaiya of Olaiya Bread in Samaru, Zaria, Kaduna State said he is aware that the Federal Government is trying to introduce 100 percent fine cassava flour in bread but that is yet to be done therefore bakeries are still using wheat flour in bread making.
He is of the opinion that when the time for enforcement comes, it may be possible to produce bread mixed with a little cassava flour.
Scientists at the Federal Institute of Research, Oshodi (FIIRO) and the International Institute for Tropical Agriculture (IITA) in Ibadan said bread made from between 10-40 percent or more of cassava substituted in wheat flour is possible in bread making and other baked items.
IITA had recently been baking 40 percent cassava flour in wheat bread and has presented it to President Goodluck Jonathan and the Minister of Agriculture, Dr. Akinwumi Adesina.
After the presentation, the President pledged to continue eating cassava bread until he vacates office, an action that is expected to encourage Nigerians to eat bread made with 40 percent cassava in wheat flour but apparently, bakers, flour millers and processors as well as the consumers are not convinced of the feasibility of including cassava in bread making process.
According to the Corporate Communication Officer of IITA (West and Central Africa) Godwin Atser, 40 percent cassava flour included in wheat in the bread making process makes very little difference..... - Tina A. Hassan (DailyTrust)
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