Upgrading Traditional Food Processing Technologies: The Cassava Example in Nigeria

By Olayinka Ramota Karim, Samson Adeoye Oyeyinka and Oluwasegun Adetokunbo Adekunle.

Published by Food Studies: An Interdisciplinary Journal

Format Price
Article: Print $US10.00
Published online: March 28, 2014 $US5.00

Over seventy percent of food consumed in Nigeria is processed traditionally; however, the technologies employed are characterized with loss of valuable nutrients during production, low yield, value addition, and many other attributes. Regrettably, developments of food industries are hampered with inappropriate technologies for traditional food production, inadequate working capital, poor management, low profit margin, and low acceptability of the product. There is, therefore, a need for upgrading the widely accepted traditional technologies employed for food processing. This paper reviews the various methods that have been proposed for upgrading traditional technologies for cassava (Manihot escluenta crantz) processing. It is the one of the most important staple foods in Africa, and the processing for human consumption has been estimated to be sixty-five percent of the total production. Among its major traditional products are gari (fermented meal), lafun (cassava flour), and fufu (cassava gruel). The development and promotion of high-quality and value-added cassava products are vital in response to the changing market and consumer preferences amid recent trends in economic development and globalization, as well as the expanding population. Improved processing technologies include the vibrating sieve, abrasive peeler, motorised grater, drum drier, and screw-jack. However, significant relationships exist between the use of improved technologies for processing and age (X2 = 7.15, p= 0.05), educational status (X2= 5.80, p= 0.05), sex (X2= 12.20, p= 0.05), and type of technology utilized. The conclusion is drawn on the tremendous success and other advantages derived from the system on the flexibility of the technology and the improvement in the yield.

Keywords: Nigeria, Traditional Technologies, Cassava

Food Studies: An Interdisciplinary Journal, Volume 3, Issue 1, March 2014, pp.1-8. Article: Print (Spiral Bound). Published online: March 28, 2014 (Article: Electronic (PDF File; 381.971KB)).

Dr. Olayinka Ramota Karim

Head of Department, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara, Nigeria

Dr Karim is a Nigerian female food scientist/nutritionist, who worked briefly for three years in the food industry before joining the services of Olabisi Onabanjo University, Ago-Iwoye in 1998 as an assistant lecturer. She later joined the services of University of Ilorin as a senior lecturer in 2008 where she is currently the acting head and an associate professor of food science. Her main field of research is food processing and nutrition for the achievement of sustainable food and nutrition security with the following areas: post-harvest storage and processing of cassava viz-gari; food drying viz-pineapple and fish; food; nutrition and hospitality; and women's involvement in food processing for food security. Dr. Karim has authored and co-authored seventy to eighty articles, with twenty-nine published and four accepted to journals, one instructional book, three chapters in books, twelve edited conference proceedings, and twenty papers presented at learned conferences and workshops.

Samson Adeoye Oyeyinka

Assistant Lecturer, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara, Nigeria

Samson is a first class graduate of food science from Ladoke Akintola University of Technology, Nigeria. He is currently working towards a master's degree in food technology at University of Ibadan, Nigeria. He has published two journal articles and assists in lecturing on food chemistry, food process engineering, food biotechnology, and food product development.

Prof. Oluwasegun Adetokunbo Adekunle

Head of Department, Department of Agricultural Extension and Rural Development, University of Ilorin, Ilorin, Kwara, Nigeria