Drivers of technical efficiency in cassava processing in Nigeria: implications for a commercializing food sector

Open Access JournalRésumé La plupart des politiques agricoles au Nigeria ont pour objectif d’intégrer les petits agriculteurs dans l'économie de marché. Au cours de la dernière décennie, le Nigéria a connu un important apport de capitaux privés et publics dans la promotion des unités de transformation du manioc de petite échelle. Cette étude utilise la fonction de frontière stochastique et des données d’entrées/sorties pour mesurer et expliquer les efficacités techniques (ET) de 274 entreprises de petite et moyenne taille. L'étude a montré que les entreprises de transformation du manioc ont une efficacité technique moyenne de 43% t, indiquant qu'une très grande proportion de la valeur de la production (57%) est perdue en raison des inefficacités propres aux entreprises. Les entreprises de transformation de la zone du Centre-Nord ont enregistré l’efficacité technique moyenne la plus élevée (61%), suivies par celle de la zone du Sud-Est / Sud-Ouest (42%) et enfin celle du Sud-Sud (26%). Les valeurs de l’ ET étaient inférieures à 80% pour environ 85% des entreprises échantillonnées. Les efficacités techniques sont influencées par la classification de l'entreprise (petite ou moyenne taille, propriété individuelle ou propriété familiale), les facteurs sociaux (interactions avec d'autres acteurs), économiques (nombre de produits, de clients ou de commandes reçues) et la participation à un atelier de formation. Les gouvernements et les institutions ayant un rôle statutaire dans la promotion des chaînes de valeurs agricoles devraient envisager de façon adéquate l’encouragement et la promotion des unités de transformateurs de manioc de petite et moyenne taille et ceci, avec beaucoup plus de vigueur. L’organisation régulière d’ateliers pour renforcer les capacités et l'efficacité des transformateurs est également recommandée. Abstract Most agriculture policies in Nigeria are aimed at integrating the rural poor into market economy. In the last decade, Nigeria witnessed significant private and public injection of capital into the promotion of small-medium scale cassava processing. This study uses a stochastic frontier function and inputs/outputs data to measure technical efficiencies (TE) of 274 small-medium cassava processing firms in Nigeria. Results showed that the cassava processing enterprises had a mean TE of 43 percent, indicating that, a large proportion of output value (57%) is lost due to firm-specific inefficiencies. Cassava processing enterprises in the north-central area of Nigeria recorded a mean TE of 61% (highest), followed by South-east/South-west (42%) and South-south (26%). TE values were below 80% for about 85% percent of the sampled enterprises. Technical efficiencies were influenced by enterprise classification (small-medium, sole proprietorship or family ownership), social factors (interaction with other actors), economic (number of products, clients or orders received) and attendance of training workshop. It is recommended that government and institutions with statutory role to promote agricultural value chains should consider encouraging and promoting small-medium scale cassava processing the more with adequate impetus. Constant training workshops to improve the skills and efficiency of the cassava processors are also recommended

Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties

It was envisaged that the inclusion of treated distiller ’ s spent grain ( DSG ) to yam fl our might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam fl our was fortifi ed with DSG at 5–35%. The effects of this fortifi cation on the nutritional, chemical, and functional properties of yam fl our were investigated. The result showed a signifi cant increase ( P 0.001) in fat, ash, protein, total amino acids, total dietary fi ber, and insoluble dietary fi ber contents of the blends as DSG increased except for starch and soluble dietary fi ber contents, which decreased. The functional properties showed a signifi cant ( P 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortifi ed yam fl our could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content

Influence of storage conditions and packaging materials on some quality attributes of water yam flour

The study investigated some quality attributes of water yam flour stored in three packaging materials [high and low density polyethylene and plastic container] under different storage conditions [relative humidity (36%, 56%, 75% and 96%), temperature (25±2, 35±2 and 45±2 °C)] for 24 weeks. The functional properties, proximate composition and microbial load of the samples were evaluated at 4 weeks interval. Significant differences (p<0.01) were observed for proximate composition, functional properties and microbial load of the samples during storage. The interactive effect of storage conditions and packaging materials was significant (p<0.01) on proximate composition and pasting properties (except trough viscosity). The yam flour samples were still shelf stable after the 24 weeks of storage

From cassava to gari: Mapping of quality characteristics and end-user preferences in Cameroon and Nigeria

User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain, can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, ‐ one of the major cassava products in Sub Saharan Africa ‐ in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end‐uses of the roots, their agricultural yield and the processing determinants of roots that support their major high‐quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high‐quality characteristics are: dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria is mainly characterized by its textural properties: smoothness, firmness, stickiness, elasticity, mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision‐making by breeders and the development of high‐throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari

Characterization of starches from some selected white and yellow cassava roots for dry starch noodle production

Starch noodle, originally produced from mung bean starch, is now patronized in many parts of the world. Although cassava is one of the most abundant sources of starch in Nigeria, previous works determining its applicability for noodle production are scarce in literature. This study therefore determined the chemical properties of starches from selected white and yellow cassava for dry starch noodle production. Descriptive attributes and sensory acceptability of the starch noodle produced were also determined using commercial starch noodle as reference sample. Data obtained were subjected to analysis of variance using SPSS (version 21). Chemical properties of cassava starches varied significantly (p < .05). Using clustering and discriminant function analyses, two product clusters were identified with their distinct physical and sensory properties. This study showed that the most acceptable cassava starch noodles were obtained from TMS 01/1206 followed by TMS 01/1368, the least acceptable noodle was obtained from TME 419

Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes

Published online: 09 Jan 2022Evidence from community cassava processors on product quality traits that influence variety adoption was combined with laboratory methods to identify potential predictors of quality traits of new varieties. The study revealed that high product yield, high starch content, high solubility index (SI), high peak viscosity (PV), low setback viscosity, and delayed root color change (delayed postharvest physiological deterioration) are possible laboratory indicators that could be used as proxies for predicting product quality and variety adoption decisions of cassava processors. Fufu exhibited higher swelling power, SI, and PV than gari from the same varieties. Processors preferred quality characteristics are difficult to measure for several hundreds of new germplasms in the early stages of the breeding cycle. The information presented may be helpful during the breeding of new, improved varieties by using the physical and chemical properties of the roots that predict processors’ preferred quality traits. Practical applications The study identified laboratory parameters that could be used as predictors of processors-preferred traits in new breeding lines with a higher possibility of adoption by processors to make commercial success products

Quality of life of family caregivers of children with orofacial clefts in Nigeria:A mixed-method study

BACKGROUND: Orofacial clefts (OFCs) are common birth defects that may impose a large burden on the health and psychosocioeconomic well-being of affected individuals and families. The current study aims to identify qualitative factors that affect the quality of life (QOL) of family caregivers of children with OFCs. METHODS: A mixed method study in which family caregivers of OFCs children were consecutively recruited from cleft clinics over a 3-month period. Quantitative data was analyzed using SPSS version 17 and FGD by framework analysis. RESULTS: A total of 107 caregivers participated in the entire study and 24 caregivers participated in the focus group discussions. About 50% of the children had cleft lip and palate (CLP), 28% with cleft lips only (CL) and 23.4% with cleft palate only (CP). Poor access to specific information and lack of empathy of professionals affected the quality of life and delivery of family centered care. CONCLUSIONS: To improve the quality of life of family caregivers, individual focused counseling sessions should be organized for caregivers soon after birth. This will provide an opportunity to discuss laid out plans for supportive care. It will also as an avenue to address arising social issues by health professionals and counselors