Cassava : earning bread and butter

In recent years, the consumption of leavened wheat bread has increased sharply in many ACP States. Because climatic factors restrict wheat cultivation, most countries rely on expensive imports. An alternative would be to use cassava flour, but this lacks the gluten which is essential for leavening. Until recently, wheat flour had to be added to cassava flour to get a leavened loaf. New food products from cassava describes a new method of making cassava flour suitable for baking leavened bread, stressing the importance of the speed of drying the mashed cassava mass. From harvesting the roots till sieving the flour should take no longer than 24 hours. This illustrated and clearly written booklet also includes 19 recipes for baked and fried cassava based products. New food products from cassava. A Onabolu, A Abass & N Bokanga. 1998. 40 pp. US$ 10 Euro 10 (plus US$ 5 Euro 5 postage) International Institute of Tropical Agriculture PMB 5320, Oyo Road, Ibadan, Nigeria Fax: + 234 2 241 2221 Email: IITA@cgiar.orgNew food products from cassava. A Onabolu, A Abass & N Bokanga. 1998. 40 pp. US$ 10 Euro 10 (plus US$ 5 Euro 5 postage) International Institute of Tropical Agriculture PMB 5320, Oyo Road, Ibadan, Nigeria Fax: + 234 2 241 2221 Email: IITA@cgiar