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An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia

Received: 9 February 2024     Accepted: 6 March 2024     Published: 19 March 2024
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Abstract

Cassava (Manihot esculenta Crantz) is tuberous roots, drought tolerant, which is high in carbohydrate content and a cheap source of food. However it needs removal of toxic substance which is called hydrogen cyanide (HCN) which can be easily removed. There are two types of common preparation methods, preparing it by drying it in the sun and preparing it by boiling. Removing toxic cyanide by drying is less effective, however boiling is better method of removing cyanide from cassava roots. Cassava is used as a raw material in different food industries. In Ethiopia, there is cassava processing industry around Addis Ababa located at Dukem area. There are different trends of cassava based recipe preparations. Especially in Ethiopia there are exotic cassava based recipe items. Some of the trends in Ethiopia as formulated by Jimma Agricultural Research Center are; cassava bread with different flour compositions, cassava with corn flour composite recipe, cassava with teff flour composite recipe, Cassava syrup stew, Cassava porridge, Cassava biscuits and so on are exotic recipe with good sensorial values and proximate compositions. Due to its drought tolerant nature and nutritional excellence; cassava production, utilization and popularization is best strategy for food system resilience in the world wide.

Published in Bioprocess Engineering (Volume 8, Issue 1)
DOI 10.11648/j.be.20240801.12
Page(s) 10-14
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Biscuit, Bread, Cassava, Cyanide, Porridge, Proximate, Recipe, Toxic

References
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[2] Edhirej, A., Sapuan, S. M., Jawaid, M., & Zahari, N. I. (2017). Cassava: Its polymer, fiber, composite, and application. Polymer Composites, 38(3), 555-570. https://doi.org/10.1002/pc.23614
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[5] Panghal, A., Munezero, C., Sharma, P., & Chhikara, N. (2019). Cassava toxicity, detoxification and its food applications: a review. Toxin Reviews. https://doi.org/10.1080/15569543.2018.1560334
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[9] Shittu, T. A., Alimi, B. A., Wahab, B., Sanni, L. O., & Abass, A. B. (2016). Cassava flour and starch: Processing technology and utilization. Tropical roots and tubers: Production, processing and technology, 415-450. https://doi.org/10.1002/9781118992739.ch10a
[10] A. A. Adegbola, "Methionine as an Addition to Cassava-Based Diets," in B. Nestel and M. Graham, ads. Cassava as Animal Feed: Proceedings of a Workshop held at the University of Guelph, 18 - 20 April 1977 (international Development Research Centre, Ottawa, Canada, 19771, pp. 9–17.
[11] Tagesse Lambebo, Tesfaye Deme. (2022). Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves. https://doi.org/10.1101/2022.02.04.479097
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[13] Ufuan Achidi, A., Ajayi, O. A., Bokanga, M., & Maziya-Dixon, B. (2005). The use of cassava leaves as food in Africa. Ecology of Food and Nutrition, 44(6), 423-435. https://doi.org/10.1080/03670240500348771
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Cite This Article
  • APA Style

    Wale, K. (2024). An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia. Bioprocess Engineering, 8(1), 10-14. https://doi.org/10.11648/j.be.20240801.12

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    ACS Style

    Wale, K. An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia. Bioprocess Eng. 2024, 8(1), 10-14. doi: 10.11648/j.be.20240801.12

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    AMA Style

    Wale K. An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia. Bioprocess Eng. 2024;8(1):10-14. doi: 10.11648/j.be.20240801.12

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  • @article{10.11648/j.be.20240801.12,
      author = {Kasahun Wale},
      title = {An Overview of Approaches of Cassava Processing and Cassava Based Recipe Preparation in Ethiopia},
      journal = {Bioprocess Engineering},
      volume = {8},
      number = {1},
      pages = {10-14},
      doi = {10.11648/j.be.20240801.12},
      url = {https://doi.org/10.11648/j.be.20240801.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20240801.12},
      abstract = {Cassava (Manihot esculenta Crantz) is tuberous roots, drought tolerant, which is high in carbohydrate content and a cheap source of food. However it needs removal of toxic substance which is called hydrogen cyanide (HCN) which can be easily removed. There are two types of common preparation methods, preparing it by drying it in the sun and preparing it by boiling. Removing toxic cyanide by drying is less effective, however boiling is better method of removing cyanide from cassava roots. Cassava is used as a raw material in different food industries. In Ethiopia, there is cassava processing industry around Addis Ababa located at Dukem area. There are different trends of cassava based recipe preparations. Especially in Ethiopia there are exotic cassava based recipe items. Some of the trends in Ethiopia as formulated by Jimma Agricultural Research Center are; cassava bread with different flour compositions, cassava with corn flour composite recipe, cassava with teff flour composite recipe, Cassava syrup stew, Cassava porridge, Cassava biscuits and so on are exotic recipe with good sensorial values and proximate compositions. Due to its drought tolerant nature and nutritional excellence; cassava production, utilization and popularization is best strategy for food system resilience in the world wide. 
    },
     year = {2024}
    }
    

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    AU  - Kasahun Wale
    Y1  - 2024/03/19
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    UR  - https://doi.org/10.11648/j.be.20240801.12
    AB  - Cassava (Manihot esculenta Crantz) is tuberous roots, drought tolerant, which is high in carbohydrate content and a cheap source of food. However it needs removal of toxic substance which is called hydrogen cyanide (HCN) which can be easily removed. There are two types of common preparation methods, preparing it by drying it in the sun and preparing it by boiling. Removing toxic cyanide by drying is less effective, however boiling is better method of removing cyanide from cassava roots. Cassava is used as a raw material in different food industries. In Ethiopia, there is cassava processing industry around Addis Ababa located at Dukem area. There are different trends of cassava based recipe preparations. Especially in Ethiopia there are exotic cassava based recipe items. Some of the trends in Ethiopia as formulated by Jimma Agricultural Research Center are; cassava bread with different flour compositions, cassava with corn flour composite recipe, cassava with teff flour composite recipe, Cassava syrup stew, Cassava porridge, Cassava biscuits and so on are exotic recipe with good sensorial values and proximate compositions. Due to its drought tolerant nature and nutritional excellence; cassava production, utilization and popularization is best strategy for food system resilience in the world wide. 
    
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Author Information
  • Food Science and Nutrition Research, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia

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