Maximizing potentials of cassava with FIIRO technology

That Nigeria leads the world in cassava roots production is not in doubt. Unfortunately, its latent potentials as money-spinning cassava starch, cassava chips and pellets, glucose syrup, alcohol, flour have been left untapped. As has been apparent in other areas of availability of raw materials, what has been grossly lacking is the application of technology to process them into more economically valuable products.Products, that if properly harnessed would not only act as basis for massive job creation but could be exported to shore up our foreign exchange earnings.

Thus, we have crude oil, many solid minerals and agric products such as cocoa, cashew nuts, coffee, sesame seeds allin quantum supply but we wait for externalcorporate bodies to turn them into finished products which we import and buy at exorbitant prices to the detriment of our natural economy.

The good news however, is that with the conceptualization of the nation’s indigenous research institute back in 1953as the Federal Institute of Industrial Research Oshodi, FIIRO Lagos and its subsequent establishment with supervision by different Ministries starting from 1956, some modest, but notable breakthroughs in technological inventions and innovations has been recorded. In the specific area of cassava processing these include:

·         Cassava-wheat flour composite bread production

·         Mechanized production of garri, lafun, fufu and starch from cassava roots.

·         Production of glucose syrup from cassava starch

·         Production of noodles from cassava

·         Mechanised production of cassava flour

·         Production of cassava chips and pellets

 Research and Development( R & D) projects

The institute’s research projects have relevance to the technological and economic problems of the Nation. They are initiated in-house in pursuance of the Institute’s mandate and as ademonstration of its problem-solving posture. Such projects are in consonance with the set objectives of the Institute and are embarked upon after thorough investigations of the desirability through market research and enquiries. Results are documented and can be obtained by interested individuals. Those that have high potentials or commercial prospects are transferred to local entrepreneurs.

 Soy-Gari Production

Gari is a cassava product that serves as a staple food for most Nigerians. It is in the form of tiny granules which can be consumed directly, or after soaking in water, with or without any supplement. In order to make it more nutritious, its protein level could be raised from about 1% to 10% by enriching it with soy beans. The Institute successfully carried out research into the production of a high protein gari using soy bean. This will reduce the incidence of protein deficiency diseases among the consumers.

Production of Glucose Syrup from Cassava Starch

The production of glucose syrup from cassava starch using glucoamylase which was obtained by solid state fermentation of rice bran with the fungus Aspergillus Niger on laboratory scale has been established. The enzymic hydrolysis of cassava starch gave a glucose syrup which has a pH 6.0; specific gravity 1.0; total reducing sugars 30.4%, total solids 80% and dextrose equivalent 38%. Glucose syrup is a sweetener used industrially in Nigeria, for example in the food, soft drink and confectionery industries. The establishment of a process for conversion of cassava starch to glucose syrup would enhance the local capability of glucose syrup production.

 Detoxified Cassava Starch Production   

The biggest shortcoming of cassava starch is hydrocyanic acid, which limits its use in industries especially the pharmaceutical industries. Detoxification is the process through which it is removed and the starch becomes safe for use, not only in the textile industry but also inthe food and pharmaceutical industries.

 Cassava-Wheat Flour Composite Bread Production

Bread is a staple food in Nigeria. It has been hitherto produced from wheat flour. Wheat is not produced in Nigeria, as such huge amount of hardcarned foreign exchange is used every year for its importation. Research evidence at FIIRO has shown that cassavaflour can be incorporated into wheat flour for bread making at different levels of substitution, 10-15% being the most acceptable for bread making, while 15-20% is acceptable for confectioneries and other baked products.

Cassava Flour Production

FIIRO has extensively worked on cassava processing, including developing technologies for the utilization of some primary products particularly cassava starch and flour to produce noodles, snacks and confectioneries. Due to the recent policy in Nigeria that 10% cassava flour be incorporated into wheat flour, the institute has brought to commercializable stage, the production of cassava flour.

Cassava-Wheat Flour Composite Snacks/Cookies

Cookies are usually made form 100% wheat flour or occasionally from a combination of wheat and other cereal flour. Cassava cookies are made from a combination of cassava flour and wheat flour at the ratio of 80:20 or 70:30 of cassava to wheat. Cassava cookies could be classified as rolled and pressed cookies. Rolled cookies are made from stiff dough while pressed cookies are made from rich soft dough usually of short bread type.

Cassava Chips and Pellets Production        

Cassava root is a highly perishable commodity with a post harvest life of less than 72 hours. In order to reduce post-harvest losses and increase its shelf life, an appropriate method of processing freshly harvested cassava into dried chips has been developed FIIRO. Cassava pellets production is another method of cassava preservation. Pellets are dried cassava products made from chips. These products are used in animal feed industry and in the production of ethanol, dough-nut and biscuits.

The Institute has successfully developed and fabricated suitable equipment for the production of chips and pellets.

Mechanised Production Of Fufu Flour  

Fufu is a fermented product from cassava which is cooked into a local food. Traditionally, it is produced in the wet form with moisture content of 40-50%. This makes the product highly perishable with a short shelf life compared with gari and lafun, which are in granular form with moisture content below 10%. This has necessitated the Institute to upgrade and mechanize the traditional method of producingfufu. It is now available in granular flour form, with longer shelf-life.

 To maximize the potentials in cassava tubers as countries such as Brazil and Malaysia have done, governments at the federal and state levels as well as food processing companies should start to look at cassava as a veritable product for youth unemployment. A holistic approach is required.

Series of stakeholders’ meetings at the instance of the Federal Ministry of Agriculture and Natural Resources should be embarked upon to have a master plan to provide answers to the following questions. How much cassava tubers do we really grow on annual basis? Where do we grow them in the country? What methods do our farmers apply in its cultivation? How much of this is based on using cassava stems that have the IITA varieties which are high-yielding, disease-resistant and early-maturing? How many of the rural farmers have the requisite knowledge in growing such varieties with applied modern technology?

Furthermore, the stakeholders should take a critical look at the production capacity and where to bridge the gap. How do we get our unemployed youths actively engaged in this project and what trainings and incentives do they require? How can banks come into this business to provide the needed funds? How would our local farmers and exporters also gain access to the foreign markets waiting out there for our finished cassava starch, pellets, chips, alcohol and flour?

The answers to these questions when provided and applied would position Nigeria as a country ready to galvanise the country, nay the world in cassava revolution.

Ayo Oyoze Baje