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

Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia

Open Access Journal; Published online: 13 May 2021Various quality grades of high-quality cassava flour (HQCF) are found in markets due to the rapid increase in its utilization for product development. Therefore, this study assessed the chemical, functional and pasting properties and the microbial and aflatoxin content of HQCF being sold in Lusaka markets. Nine samples of HQCF (coded CM 01 to 09) were collected from supermarkets, one major open market, and one cassava processing centre. The samples were analyzed for chemical, functional and pasting properties and the microbial and aflatoxin content using standard laboratory methods. Samples CM 01, CM 08, and CM 09 had starch content above 60%, while CM 02 to CM 07 had starch slightly above 40%. The mean value of bulk density (BD) was 0.51 ± 25.49 g ml−1, dispersibility 68 ± 2.63%, swelling power (SP) 7.84 ± 0.76%, solubility index 135.80 ± 18.8%, and water absorption capacity (WAC) 6.28 ± 32.49%. The mean value for the peak viscosity was 437.46 ± 94.12 RVU, trough viscosity 217.55 ± 27.41 RVU, breakdown viscosity 219.91 ± 77.94 RVU, final viscosity 284.31 ± 29.96 RVU, and setback viscosity 66.77 ± 5.30 RVU. There was no detection of aflatoxins B1, B2, G1, and G2, especially aflatoxin B1 (AFB1) that belongs to group 1 carcinogens for humans. Bacteria colony counts in samples CM 02, CM 03, CM 07, and CM 09 were higher with CFU mg−1 of 2,280,000, 260,000, 200,000, and 510,000, respectively. The study’s information will guide the quality standard specifications, breeding programs, and end-use of HQCF

Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots

Open Access ArticleAttiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation during processing. Thus, this research is aimed at designing and building a more efficient steamer to produce high-quality attiéké from biofortified cassava roots. Using three improved biofortified cassava genotypes (IBA141092, IBA070593, and IBA011368) obtained from IITA research farms, attiéké samples were produced using traditional and developed steamers. The results show that the developed steamer outperformed the traditional steamer; it was 1.5 times faster, used less fuel (2.6 times less), and had higher true carotenoid retention. The developed steamer genotype IBA070593 had the highest true retention of 90.4 percent, while the traditional steamer genotype IBA0141092 had the lowest carotenoid retention of 61.9 percent and the highest in the developed steamer (62.4 percent). When compared to the traditional steamer, the developed steamer had better cooking performance and a more extraordinary ability to retain carotenoids. Thus, the developed steamer is recommended for attiéké processors due to its improved cooking performance, and using this steamer to produce attiéké from biofortified cassava will help to alleviate vitamin A deficiency among attiéké consumers

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

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

Oral health-related quality of life of children with oral clefts and their families

Abstract Oral health problems can influence people's Quality of Life (QoL) because of pain, discomfort, limitations, and other esthetics problems, affecting their social life, feeding, daily activities, and the individual's well-being. Objective: To compare oral health-related quality of life (OHRQoL) of children with and without oral clefts and their families. Materials and Methods: 121 children aged from 2 to 6 years, from both sexes, enrolled in the treatment routine of the Pediatric Dentistry Clinics of a Dental School and a Hospital for Cleft Treatment were divided into two groups: Group 1 - children with cleft lip and palate; Group 2 - children without cleft lip and palate. The OHRQoL was assessed using the validated Portuguese version of the Early Childhood Oral Health Impact Scale (B-ECOHIS). The questionnaire was answered individually, only once, at a private place. Mann-Whitney U test was used to verify differences between groups. Spearman's Rho test was used to associate sex and age with quality of life. The level of significance was set at 5% (p<0.05). Results: According to the parents’ perception on the OHRQoL of children with and without cleft lip and palate, oral health of children with oral clefts (Group 1) had a statistically significant impact on OHRQoL. The correlation of sex with impact on OHRQoL did not show statistically significant differences. On the other hand, the higher the age the higher the impact on QoL. Conclusions: The group comparison revealed that the cleft lip and palate negatively impacted on OHRQoL of 2 to 6-year-old children and their parents

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