Food processing plays a crucial role in cassava processing majorly because Processing is necessary for removing or reducing the potentially toxic cyanogenic glucosides present in fresh cassava and also as a means of preservation.
Traditionally cassava Processing cassava involves fermentation, drying, and cooking for example in the production of garri a very popular staple in the country. fufu and lafun are also other products from cassava. The traditional process though used extensively for ages may however pose some risk such as food poisoning and contact of pest borne diseases such as Lassa fever.
Presently, the use of biotechnology in cassava processing implies not only safe but well-detoxified products for by systematically isolating and investigating the microbes needed in fermenting cassava findings, have resulted in the development of an appropriate starter culture for cassava processing that will effectively detoxify cassava, break down starch to the simple sugars needed for acid production, improve the protein content of the products, reduce processing time, and yield quality products with stable desired qualities.
Globally, everyday food processing technologies are advanced, and in a bid to keep up with the international standard of food processing so as to meet up with the Nigerian demand Train Nigeria Learn Nigeria a program hatched to 370 train Nigerians has included Food processing in the courses to be offered in this year's transnational skill acquisition in advanced technology. You can find out more at learnnigeria.org
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