Evaluation of cassava processing and utilization at household level in Zambia

Open Access Article; Published online: 15 Jan 2019Cassava (Manihot esculenta Crantz) is the second most consumed staple food crop after maize in Africa and is the main food security crop after maize in Zambia. A study, aimed at analyzing cassava processing and utilization at household level in Zambia, was conducted. Surveys were conducted in five districts (Kasama, Samfya, Mansa, Serenje and Kaoma). A structured questionnaire was administered to a total of 300 randomly selected households. The percentage of households that were involved in processing were 4.3% for income, 34% for consumption and 58% for both income generation and consumption. Levels of awareness and usage of improved cassava processing methods across the districts were low, ranging between 20% and 26%. The only improved processing equipment that farmers used often (69%) was the hammer mill. Product development and utilization were still at a low level (ranging between 9% and 18%) in Zambia. Cassava is mostly consumed in its traditional form for its leaves, as a snack, and for preparing nshima (cassava flour alone or a mixture of cassava and maize meal, called maize-cassava nshima). The limited knowledge of cassava products’ diversity and the low usage of improved equipment are challenges to the production of confectionery products that could lead to increased cassava consumption. There has been no significant change over the last two decades in cassava processing and product development, which could spur cassava development. This calls for more efforts to support Government policy in diversifying crop use and crop diversification in order to create wealth

Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

Open Access Journal; Published online: 09 Oct 2019Fritters are flour-based snacks made from wheat flour, but a cheaper alternative is needed in a developing economy, such as Zambia, owing to the high cost of wheat. This study aimed at evaluating fritters produced from different sources: fresh cassava roots, high-quality cassava flour (HQCF), and a composite (80:20) of HQCF and high-quality soy flour (HQSF) using 100% wheat flour as the control. The nutritional and anti-nutritional properties were analyzed with standard laboratory methods. A structured questionnaire was used to analyze consumer preferences. There were significant (P 0.05) differences in the antinutritional properties among cassava and wheat fritters except for the composite cassava‒soybean fritters. Among respondents from Kaoma, Kasama, and Serenje, the sensory characteristics showed no significant (P > 0.05) differences for appearance and aroma of all the fritters samples. The results showed that HQCF fortified with HQSF could be used as a cheaper alternative to wheat flour in the production of nutritious and acceptable fritters

Safeguarding good health of consumers: the opportunities and challenges of attaining quality compliance for processed cassava products in Africa

In Sub-Saharan Africa, cassava is mainly grown by smallholder farmers who also process the storage roots into traditional food products. However, improper processing techniques combined with climate variability aggravate risks of health hazards caused by residual toxic cyanogens and mycotoxin contamination of the food products. The introduction of improved processing technologies for the production of a diverse range of cassava-based food and industrial products has enhanced the crop's acceptance as a growing urban food item and industrial raw material. Standards for cassava and cassava products are required by regulatory institutions to assist food processors in producing good quality and safe products for consumption and industrial applications. This paper reports the on-going collaboration among national bureaus of standards, regional organizations, national and international research institutions such as IITA, and other value chain actors for developing specifications for cassava and cassava products and providing certification services to the producers. The paper highlights challenges of achieving conformity in national and regional standards in terms of factory hygiene, product quality and safety. The continuing efforts by IITA and partners, under the CFC-ESA and UPoCA projects, in assisting stakeholders alleviate these challenges are presented. Propositions are made for further supports from research, development and sub-regional organizations to address the current challenges of promoting standardization and quality compliance in cassava trade, commerce and industry in Sub-Saharan Africa