The Federal Institute of Industrial Research Oshodi (FIIRO) has asked the Federal Government to execute the cassava bread strategy which proposed a 20 for each penny cassava flour added substance in bread preparing.
Dr Gloria Elemo, Director-General, FIIRO, made the interest in a meeting with the News Agency of Nigeria (NAN) on Friday in Lagos.
Elemo said that the cassava bread activity had encountered delays in execution because of low acknowledgment by buyers, an improvement the administration could have checked with the arrangement usage.
"Until further notice, the cassava bread activity has encountered an ease back development because of low acknowledgment by shoppers and halfway in light of the fact that it is another advancement that necessities support and an empowering domain.
"At a point in this excursion, there emerged a few suggestions that cassava bread may bring about diabetes as a result of the cassava expansion.
"In any case, we proceeded with further research and found that cassava has even lower glycemic file, which demonstrated the assessment wrong,'' she said.
"While we are discussing unemployment and the requirement for esteem expansion to our agrarian items, we ought to take a gander at settling them since Nigeria is the most noteworthy maker of cassava on the planet.
"Cassava items in FIIRO alone are more than 100 items and bread is just of them, others are modern items like ethanol and different chemicals, all of which we have prepared more than 250,000 young people on.
"The contrast between cassavas squandering without end on our homesteads, esteem expansion to the item in flour is our activity.
"We bid to the administration to bolster our drive for monetary enhancement through cassava items.''
Additionally, Mr Jacob Adejorin, Chairman, Association of Master Bakers of Nigeria (AMBCN), told NAN that the expanding cost of wheat flour ought to goad Nigerian bread cooks and partners to grasp cassava consideration in dessert shops.
Adejorin, be that as it may, said that High Quality Cassava Flour (HQCF) was still rare in light of the fact that some cassava processors don't have the complex machines to dry and process the cassava for longer timeframe of realistic usability.
"We pastry specialists are completely in support of the cassava bread activity yet the reason it is not being executed without bounds is on the grounds that we do not have the framework to make it work.
"All we need is strengthening for the processors to guarantee more accessibility of HQCF, preparing and financing for pastry specialists for the activity,'' Adejorin said.
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