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The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour.

Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.).

The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation (p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp.

The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.

Cassava production surged noticeably in Southeastern Africa beginning in the 1990s. The purpose of this paper is to examine the commercial responses and food security consequences of cassava production growth in the region.

The paper incorporates a mix of quantitative analysis, based primarily on original analysis of national farm household survey data, together with key informant interviews with value chain participants in the three neighboring countries of Malawi, Mozambique and Zambia.

In the cassava production zones, cassava's high productivity translates into per kilogram carbohydrate costs 60 per cent to 70 per cent of the cost of cereals such as maize and wheat, thereby opening up a range of profitable opportunities for commercialization of cassava‐based foods, feeds and industrial products. Despite this potential, cassava commercialization in Southeastern Africa remains in its formative stages, with only 10 per cent to 30 per cent of production currently marketed. Unlike West Africa, where cassava commercialization has centered on marketing prepared cassava‐based convenience foods, the emerging cassava markets in Southeastern Africa have centered on fresh cassava, low value‐added cassava flour, and experiments in industrial processing of cassava‐based starches, biofuels and feeds. Strategic investment in a set of key public goods (breeding, training in food sciences and food safety, and research on in‐ground cassava storage) can help to shape this transition in ways that benefit both commercial interests and the food security of vulnerable households.

The paper compares cassava commercialization across differing agro‐climatic zones, policy environments and food staple zones.

Cassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.

Freshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.

Amylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.

In a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.

The purpose of this study is to compare food consumption and dietary diversity in smallholder cassava value chain households (CVCHs) and non-cassava value chain households (non-CVCHs).

A total of 572 rural households were selected using multi-stage sampling from Oyo and Kwara states, Southwest Nigeria. Socio-demographic, 24 h dietary recall and food frequency questionnaires were used to collect data. Household Dietary Diversity Score (HDDS) and the Minimum Dietary Diversity for Women of Reproductive Age (MDD-W) were measured.

The mean age of respondents was 49.1 ± 17.3 years, 68.3 per cent were female, household sizes ranged from 2-20 with an average of 8 members. Most households consumed monotonous staple-based diets mainly from roots and tubers, cereals and legumes. There was no significant difference in HDDS (6.70 ± 1.37 and 6.77 ± 1.12; p = 0.12) and MDD-W (4.78 ± 1.12 and 4.95 ± 1.16; p = 0.09) for CVCH and non-CVCH respectively. About one-third of all women did not achieve the MDD-W score required for micronutrient adequacy, with the main dietary gap being vitamin A-rich fruits and vegetables.

The findings suggest that there was no influence of households’ involvement in cassava value chain activities on their pattern of food consumption and dietary diversity.

While cassava value chain activities have potential for improved livelihoods among its actors, a nutrition-sensitive approach needs to be incorporated to translate this into their improved food consumption, dietary diversity and nutritional (particularly micronutrient) status.

This paper aims to present the report of an investigation on the effect of some amino acid based inhibitors on the corrosion characteristics of NST‐44 carbon steel in cassava fluid.

The corrosion rates of the exposed steel were obtained using the weight loss immersion method. The amino‐acid inhibitors investigated included leucine, alanine, methionine and glutamic acid. The corroded surfaces of the specimens were characterized using the optical microscopic techniques.

It was observed that alanine showed the highest inhibitive potential on the NST‐44 carbon steel in the cassava fluid with an average efficiency of about 50 per cent while glutamic acid had the lowest with less than 30 per cent. Leucine and methionine, however, showed considerable benefit, with inhibition efficiencies of about 46 and 45 per cent, respectively.

The results of this work are expected to improve the corrosion resistance of steel that is often used as construction material for the cassava processing industry in Nigeria.

The purpose of this paper is to examine investments in selected Feed the Future countries in Africa.

The authors examine three investments in Feed the Future countries (e.g. Rwanda and Uganda) in the context of non-traded goods, exports and imports. These investments include research and development in Ugandan cassava production, a value chain intervention in the coffee market channel in Rwanda and a program to increase the use of fertilizer for maize production in Rwanda. The authors also stress the importance of distributional impacts in terms of policymaking.

The results show that while there can be net gains from each investment discussed, the distributional effects of each are very different.

The findings will be useful for the development community and agribusiness policymaking.

The aim of this paper is to promote the local consumption of cassava through its utilization in baked products such as cocoa powder‐based biscuits.

Wheat flour was substituted with cassava flour at different levels – 0, 20, 40, 60, 80 and 100 percent in the production of cocoa powder‐based biscuits. The products obtained were analyzed for protein and ash contents. Sensory analysis was also conducted on the products to determine the optimum level of inclusion of cassava flour.

The incremental addition of cassava flour to the biscuits reduced the sensory and chemical quality of the products. The use of sole cassava flour (100 percent) could not form dough to produce biscuits. However, biscuits with 20 percent cassava flour were found to be most acceptable. Regression analysis of the data showed that the quality of the products depended on their texture and protein content since these attributes had R² values higher than 0.80.

This study was done to determine the potential use of cassava flour in baked products to meet the needs of the dynamic consumer market and also help in the reduction of excess cassava on the Ghanaian market.

The cheapest and most rapidly available metal for agro‐processing equipment fabrication in Nigeria is plain carbon steel. However, there are some aggressive ions present in raw agricultural and food products, which may attack the steel components of these processing machinery, resulting in their untimely failure in service. The present study investigates the effect of fluid squeezed from cassava tuber on the corrosion behaviour of mild steel.

The investigation involved periodic weight loss measurements of 0.8 per cent carbon and 0.36 per cent carbon steel rods as they were exposed to cassava fluid. The relationships between loss in weight of the exposed samples and exposure period were determined. Models were developed to relate corrosion rate in each environment with total surface area and exposure period.

The results show that 0.36 per cent carbon steel was less affected by corrosion than 0.18 per cent carbon steel, with corrosion intensity in both cases, increasing with duration of immersion. Generally, there was low level of corrosion resistance (high corrosion rate) by the two steel materials. The correlation coefficient between the experimental values of corrosion rates and predicted values (using the developed models) was high.

In food and agricultural industries, product quality, health and sanitation issues are the major concerns. The industries cannot tolerate corrosion deposits in the manufactured products. Hence, material selection for machinery fabrication is essential. In line with this, the results of this study indicate that mild steel materials are unsuitable for use in cassava processing without some forms of surface treatment.

Climate change is perhaps the most serious environmental threat to agriculture in Africa, because of its impact on pre- and post-harvest agricultural productivity. The purpose of this study is to provide empirical information on the challenges of cassava post-harvest adaptation to climate change.

The study was conducted in two randomly selected states of southeast Nigeria. Data collection was done in two phases; first, there was a rapid rural appraisal and then a detailed survey using a questionnaire administered to 320 randomly selected cassava processors, 40 from each of eight randomly selected cassava farming communities.

The respondents were predominantly women, who process, and grow cassava. The factors affecting their level of vulnerability were gender, household size and farm size. While women were more vulnerable than men, households with greater number of persons and/or larger farm size were less vulnerable. Women's vulnerability declined from the 25th income quantile through the 50th to the 75th while the positive effect of farm and household size increased through the same trend. Education was only positively important for the 75th income quantile. The factors constraining adaptation were scarcity of processing inputs, institutional, water and poverty constraints.

Available literature show that most of the recent studies on climate change and agriculture have tended to concentrate on pre-harvest. Ozor et al. studied barriers to climate change adaptation among farm households of southern Nigeria. Enete and Onyekuru studied empirical evidence of challenges of agricultural adaptation to climate change, also among farmers of southeast Nigeria. Enete and Amusa presented a literature survey of challenges of agricultural adaptation to climate change. This study is, not only commodity specific, but also focused on post-harvest.

This study aimed at the potential use of ginger‐flavoured soy‐cassava flour to produce high‐protein biscuits.

Preparation of biscuit was done using soy‐cassava flour blends (0:100, 20:80, 30:70 and 40:60 w/w). Biscuit was also prepared from 100 per cent wheat flour to serve as control.

Chemical analysis indicated that the substitution of soy flour into cassava flour augmented the nutrient content of the biscuit, which indicates a good potential for meeting the nutrient requirements of school children. The use of ginger powder as flavouring agent effectively masked the beany flavour that is normally associated with soybean products. A sensory evaluation also confirmed good aroma and positive acceptability.

The findings in this study confirms the endless possibilities of protein enrichment of cassava flour for the production of biscuits as a potentially effective strategy for enhancing protein‐energy balance in children, particularly in developing countries. The value of this study lies in its potential as a product development strategy in combating protein‐energy malnutrition, thereby promoting good health, labour productivity and mental development.