PRINCIPAL INVESTIGATOR: Prof L. O. Sanni
COLLABORATOR(S): Natural Resources Institute (University of Greenwich, UK), Federal Ministry of Agriculture and Rural Development, Nigeria
International Institute for Tropical Agriculture, Ibadan, Nigeria
Federal Institute for Industrial Research (FIIRO)
Federal University of Agriculture, Umudike
National Root Crop Research Institute (NRCRI)
Association of Master Bakers and Caterers of Nigeria (AMBCN)
PARK N SHOP, UTC plc, etc
PROJECT SUMMARY: This project is an off-shoot of C:AVA, it is designed to take advantage of the gains and findings of the main C:AVAproject. Within the last one year, the activities of this project has been centred around getting the confectionery industry in Nigeria to acquaint itself to the use of the High Quality Cassava Flour(HQCF) by collaborating with the Federal Ministry of Agriculture and Rural Development, Abuja, Nigeria. The Federal Government through the ministry is implementing a transformation agenda in the agricultural sector of the economy hence the ease with which the bodies are working in tandem.
Bread is one of the most popular staple food both in rural and urban Areas of Nigeria and the major ingredient for its production is Wheat which unfortunately the country does not have the comparative advantage of producing. It has been proven that 20% or higher percentages of HQCF in wheat flour for bread making is possible and healthy, therefore during the year, all the collaborating bodies including the Association of Master Bakers of Nigeria developed a recipe with that inclusion rate of HQCF.
Series of training have also been held in all the six (6) geo-political zones of the country to get the members of this association well acquainted both with HQCF and the recipe.
CURRENT STATUS: On-going