Eggleston, G.

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Cassava into Bread How to make an alternative bread from cassava /ITA . .' .... " :.;. - ! • International Institute of Tropical Agriculture Ibadan. Nigeria Cassava into Bread Gillian Eggleston By developing high-yielding cassava varieties. the International Institute of Tropical Agriculture {liT A) and various national programs have made it possible for cassava to be grown profitably by farmers in the tropiCS. liT A has also developed methods to utilize cassava in the making of bread with flour from cassava varieties which are particularly suitable for farming in Nigeria. Our research into cassava utilization has been motivated by concern about the high levels of malnutrition and undernutrition among poor families. rural and urban. who depend on cassava as their dietary staple. Written for trainers. technicians. and the interested layman. this booklettells how to make nutritious bread using composite flours (cassava-soy and cassava-wheat) or cassava flour. The technical content was developed with the help of staff members of the Root and Tuber Improvement Program . particularly Paulyn Omoaka. and the Grain Legume Improvement Program. The Publications Unit edited and designed the booklet. The contributions of Hendrik Pleysier and Adeola Ala. who produced the illustrations used in this pubncation. are gratefully acknowledged. Funding for some of the research was provided by the Belgian Government IntemationallnstiMe of Tropical Agriculture Ibadan. September 1991 Benefits from cassava bread 1. Increased bread consumption Use of IocaUy produced flours wHi permit more economical production of bread and encourage its consumption to expand. 2. Crop production The use of cassava in the production of bread will encourage cassava farming. processing and marketing. and help create new jobs. 3. Nutrition To slay healthy the body needs the following nutrients in varying amounts which are to be found in the breads described in this book . • carbohydrates. Carbohydrates produce energy for basic body functions and satisfy hunger. They are provided by the starch and sugars in the cassava and soy flour. • Proteins. Proteins are body·building nutri-ents needed for maintenance and growth of body tissues. They are provided by the eggs and soytlour added to the mixture. 2 CARBOHYDRATE SOURCE PROTEIN SOURCE 8 f6G5 • Fats. Fats are also energy provide rs and produce twice as much energy per gram as car· bohydrates and proteins. They are provided by the added margarine and the flours used. MAIN FAT SOURCE Vitamins and minerals. Vitamins and minerals are essential for nonnal growth and good health. They are provided by the margarine, cassava, and soyflour. • Water. Water controls body processes and helps in transporting nutrients throughout the body. 4. Safe level of cyanide After flour preparation and baking. cassava bread contains little or no cyanide. 5. Simple methodology Cassava bread production does not requ ire sophisticated or expensive equip-ment. Unlike in conventional bread-making, there is only one straightforward fermentation stage. 3 Soy flour Roasted or raw soy flour can be added to the cassava flour. Method (roasted beans) 1. Clean beans by removing stones, dirt, and any spoiled beans. 2. Warm beans in a pan over a fire. 3. Split the seed on a grinding stone. 4. Winnow out the hulls. 5. Roast for 20 minutes. 6. Grind beans in to flour at the local mill or on a grinding stone. 7. Sift the flou r. 8. Store in a dry container until use. Method (raw beans) 1. Clean beans by removing stones, dirt, and any spoiled beans. 2. Grind beans into flour at the local mill or on a clean grinding stone. 3. Sift the flour. 4. Store in a dry container until use. 6 Making the alternative cassava breads The following recipes for making altemative cassava breads were developed and tested at IITA using locally available ingredients. They do not require elaborate or expensive equipment. Unlike in conventional wheat bread-making. there is only one straightforward fermentation stage_ Ingredients Cassava flour Soy flour (raw or roasted) Whisked eggwhite Salt Sugar Margarine ' Dried yeast Water Notes Cassava-soy bread (or, pure cassava bread) 80 grams (4 heaped dessertspoonfuls) 20 grams (2 heaped teaspoonfuls) from one large-sized egg 1.5 grams (2 pinches) 6 grams (1 teaspoonful) 10 grams (1 level teaspoonful) 1.5 grams ('/2 teaspoonful) 70-90 milliliters (\-'/2 cup) If desired. or if no soy flour is available. bread from 100% cassava flour can be produced using this recipe. Simply add 1 ",ore heaped dessertspoonful of cassava flour to th is recipe . • NO SUBSTITUTES FOR MARGARINE SHOULD BE USED--ONLY MARGARINE CAN ENSURE THE RIGHT RESULTS. Method 1. Pour all the dry ingredients and margarine into a bowl and mix thoroughly with a wooden spoon. 2. Separate the eggwhite from the yolk. and whisk until foamy. 3. Add the whisked eggwhite and water to the other ingredients in the bowl (see illustration on next page). Mix thoroughly for 10-20 minutes. using a wooden spoon. fork. or whisk_ 7 The amount of water added depends on the cassava variety used. Normally enough water should be added to pro-duce a batter which does not drop from a spoon quickly. 4. Pour the batter into a small sized, greased baking pan, cover it with a moist cloth and keep it in a warm area, undisturbed, until it rises to twice its original volume (about 60 minutes) . (The batter ferments during this stage.) 5. Put the pan carefully, without shaking it, in an oven maintained at 200 ' C for about 30 minutes, or until baked. 6 1 ! 6. When cool. remove the bread from pan and store. Wheat-cassava (composite) bread An acceptable loaf that resembles wholewheat bread can be obtained with up to 30% substitution of wheat flour with cassava flour. provided that precisely the "right amounf' of water is used. Ingredients Flour/water WHEAT FLOUR EITHER 90 9 (3 heaped dessertspoonfuls) OR 80 9 (2'1, heaped dessertspoonfuls) OR 70 9 (2'1, heaped dessertspoonfuls) Salt 1.5 grams (2 pinches) CASSAVA FLOUR 109 (1 heaped teaspoonfuQ 20 9 (2 heaped teaspoonfuls) 30 9 (3 heaped teaspoonfuls) Sugar Margarine Dried Yeast 6 grams (1 teaspoonful) 4 grams (,/2 level teaspoonful) '.5 grams (,/2 teaspoonful) 9 WATER 'I, cup + 1 extra teaspoonful 'I, cup + 2 extra teaspoonfuls 'I, cup + 3 extra teaspoonfuls Method 1. Weigh out all the dry ingredients in a mixing bowl and add the "appropriate amount" of water. To estimate the amount water of needed, enough water should be added so thatlhe dough mixture is nottoo wet (sticky) ortoo hard when pulled apart. The more cassava flour is added the more water is needed, but th is depends on the flour used. A test bake should be undertaken to ascertain the right amount of water. 2. Mix with a wooden spoon for 2 minutes. Turn the dough onto a clean board or table and knead for 2 minutes. 3. Cover the dough with a damp cloth and leave to rise in a warm place, undis-turbed, for about 30 minutes. 4. Knead the dough again on a clean tablelboard. Mold it to fit into greased baking pans. 5. Keep the dough in a warm place until it doubles in size. 6. Put the dough into an oven and bake at 220' C for about 24 minutes, or until done. 10 Storage This cassava bread can be stored for upto 4 days, if it is packaged in an airtight polyethylene bag or container at room tem-perature. If the bread is left in the open, it molds easily and spoilage sets in. Ways of eating alternative cassava breads 1. Before eating, cassava bread should be heated slightly to improve its texture. 2. It is delicious enough to be eaten alone. 3. It can be eaten with soups, ,----------------stews, tea, jam, jelly, marma-lade, or buller/margarine. 11 About IITA The goal of the International Institute of Tropical Agriculture (IITA) is to Increase the productivity of key food crops and to develop sustainable agricultural systems that can replace bush fallow, or slash-and-burn, cultivation in the humid and subhumid tropics. Crop improvement programs focus on cassava, maize, plantain, cowpea, soybean, and yam. Research findings are share9 through international cooperation programs, which include training , information, and germplasm exchange activities. liT A was founded in 1967. The Federal Government of Nigeriaprovided a land grant of 1,000 hectares at Ibadan, for a headquarters and experimental farm site, and the Rockefeller and Ford foundations provided financial support. liT A is governed by an international Board ofTrustees. The staff includes around 180 scientists and profession-als from about 40 countries, who work at the Ibadan campus and at selected locations in many countries of sub-Saharan Africa. liT A is a member of a system of international agricultural research centers supported by the Consultative Group on International Agricultural Research (CGIAR). Established in 1971, CGIAR is an association of about 50 countries, international and regional organizations, and private foundations. The World Bank, the Food and Agriculture Organization of the United Nations (FAO), and the Un~ed Nations Development Programme (UNDP) are cosponsors of this effort. International Institute of Tropical Agriculture Oyo Road, PMB 5320, Ibadan, Nigeria Telephone : (234-022) 400300-400318 

Cassava into bread: how to make an alternative bread from cassava

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Cassava into bread: how to make an alternative bread from cassava

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