Food Security
INDUSTRIAL APPLICATIONS OF CASSAVA FLOUR
■ Cassava flour can be processed into two major derivatives : •Cassava flour used as an adjunct in wheat flour milling, Food filler /fibre or thickener, Textiles , Paper industries.
• High Quality Cassava flour (HQCF) used for laboratory or pharmaceutical preparations.
• A particular preparation of cassava flour yields a food item called ‘Lafun’ for Amala ( swallow) meals common amongst the Yorubas of SW Nigeria.
……@ WufasAgronet, we are Food Security ( processing ) Advocates
✅Earned FAO, WFP(WA), ROCKEFELLER FDtn. Top Fan barges.
✅Member NAAJ, PAAJ, IFAJ & AFAN.
✅Consultancy Services in Human Capital and Value Chain Development.
CASSAVA FLOUR – processing can be effected through wet and dry milling methods.
WET MILLING METHOD — INDUSTRIAL PROCESSING
PREPARATION–
The harvested cassava is thoroughly cleaned by washing in a torrent of water removing sand and other extraneous matters.This is followed by pealing off of the outer covering by subjecting the cassava onto an abrasive rotating rollers designed for the purpose.
MASHING — The peeled cassava is transferred into a hopper from where it is fed into a roller mills where it is mashed into a pasty
solution after about 24 hrs the paste is separated from its shaft drained to remove the cyanide content. After which the paste is reconstituted into slurry awaiting drying.
FLASH DRYER gives instant drying period.
The wet pulverised solid is transported for a few seconds in a hot gas stream. Drying takes place during transportation, the rate of heat transfer from the gas to the suspended solid is high and drying is rapid. Evaporation of the moisture from the solid is high at few seconds. A pulveriser is incorporated in the flash-drying system to give simultaneous drying and size reduction.
● 90% of cassava flour from the above process is used as adjunct by flour mills
PROCESSING USING DRY CHIPS.
■ Dry Chips is the major ingredient for ethanol preparations and distillion. The chips are grounded into solution and saccharify by biological enzymes into simple sugars which is then fermented by yeast , centrifuge and distillion follows.
●APPLICATION AS FOOD.
Edible cassava flour can be produced from Cassava chips but such chip has to be food grade. As a matter of fact, it is more economical and considerably cheap, and also less complicated to produce cassava flour through the usage of food grade cassava Chips that is the standard method. And this also gives room for easier modifications that can produce flour with better properties for utilizations in baking and confectioneries production.
However, it is essential that we ensure that the cassava chips deployed for this purpose is of high food grade standard. In process, food grade cassava Chips is not handled same way we produce cassava Chips meant for industrial usages in livestock feeds and ethanol production. Its handling require deliberate attention to avoid contamination, infestation and dirt. More essential is need to consciously reduce the cyanide content in the dried chips to a bearable food safety level. Of utmost importance is also the whiteness of the finished dried chips, which is a major determinant of its final flour quality.
Conscious effort to initiate a controlled dry state fermentation in the peeled, cleaned and chipped tubers over a period of time plus the long exposure to the dehydrating temperature (not gelatinization temperature) is enough to deplete the cyanide content to a safety level for consumption. In addition, the specific modification engaged during the period of dry state fermentation enables the increase of the protein content of the chips to a considerable level that is enough to improve the quality of its flour for a better baking quality.
ADJUNCT
Apart from the fact that many of the regular wheat flour in the market are being compounded with up to 5%( adjunct ) from the manufacturers’ end, bread bakers are also experimenting and engaging in usage of cassava flour even up to 20% composition depending on each baker’s ingenuity. Beside, the increase in protein level in the cassava flour due to the modification in the chips production also make up for non availability of gluten in the cassava flour and its purpose in quality dough formation.
Gradually, this path to low cost cassava flour production and its adaptability to improve baking quality will not only reduce the forex demand pressure on Nigeria economy but will also create more involvement in the cassava flour production economy. While more bakers are embracing the usage of cassava flour as composites in their production, Consumers also need to develop interest for local production and embrace new organoleptic properties that may likely arise from this emerging adoption of cassava flour as an alternative to wheat flour.
The bread economy in Africa is so huge and highly important to our daily lives that we cannot continue to leave it at the mercy of foreign importation. The recent scarcity of wheat supply to Africa as a fall out of the war between Russia and Ukraine is a big lesson.
At WufasAgronet, we are competent and reliable food technologists into Human Capital and Value Cjaim Development.
Email; Wufasagronet@gmail.com
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
-
Environmental2 years agoOPINION: AN ACCESSMENT OF NIGERIA’S PERFORMANCE IN THE OPTICS OF THE UN 17 SUSTAINABLE DEVELOPMENT GOALS AGENDA 2030. ( Periodic quaterly review & update — ( September ’22)
-
Food Security2 years agoREALITIES OF LARGE SCALE INTEGRATED AGROPRENUERAIL FARMING AND FOOD PROCESSING BUSINESS IN NIGERIA. (Update)
-
Food Security3 years agoEXCITING FACTS ABOUT RANCHING
-
Food Security2 years agoTOP SEVEN AGRICULTURAL COMMODITIES WITH HUGE UNTAPPED POTENTIALs – update
-
Food Security3 years agoMITIGATING THE MENACE OF CLIMATE CHANGE THROUGH GREENBOND ISSUANCE.
-
Food Security2 years agoTHE IMPENDING GLOBAL FAMINE FROM THE PERSPECTIVES OF THE WORLD INSTITUTIONAL LEADERS.
-
Food Security2 years agoFISH PROCESSING TECHNOLOGY
-
Food Security3 years agoTHE ROLE OF E -COMMERCE IN SYNERGISING AGRICULTURAL VALUE CHAIN DEVELOPMENT IN AFCTA IS SINE QUA-NON.