DR. Gloria Elemo is the Director-General of Federal Institute of Industrial Research, Oshodi (FIIRO). She was a Senior Lecturer at the Lagos State University and had also been a Deputy Director of Raw Materials Research and Development Centre. In this interview with ROSELINE OKERE, she explained the efficacy of cassava flour and the importance of technology in raw materials development in the country. Excerpts.What efforts have FIIRO made to assist the Federal Government in its cassava bread policy initiative'FIIRO is fulfilling one of its areas of mandate, like adding value to local raw materials, has worked extensively on composite bread. Acknowledging the critical role of cassava in alleviating poverty, FIIRO as far back as the 60's has been in the forefront of cassava utilisation for different food and industrial products like high quality cassava flour, industrial starch, coldwater starch, mechanised gari, soy gari flour, lafun, fufu flour, cassava chips and pellets and others. We have also made a significant effort in the utilisation of cassava for various products.The Food and Agriculture Organisation of the United Nations (FAO) supported most of the studies in this field. In two decades, bread consumption increased continuously in many developing countries. The reason for this is the steady growing population and an overall increase in income, which means that a larger proportion of the income could be spent on food. Presently, wheat is imported into the country because of our climate condition, which does not permit wheat to be grown locally, and this has adverse effect on balance of trade. For this reason the FAO and many other developing countries were interested in the possibility of replacing the wheat needed for making baked goods and also pasta, wholly or partly with flour obtained from homegrown products. Possible sources were tuberous plants rich in starch such as cassava, yams, sweet potatoes, protein rich flours such as soy and peanuts and other cereals including maize, rice, millet and sorghum.Although it is well known that no other crop can achieve the baking properties of wheat, composite flours became the subject of numerous studies.Over the years, FIIRO has been vigorously involved in research designed towards the partial replacement of wheat flour in bread and confectioneries production by incorporating indigenous flours produced from local grains, roots and tuber crops. The adoption of which is now imperative due to the global increases in the prices of wheat, though currently there is a problem with international wheat market due to dwindling production resulting from adverse effect of climate change.The composite flour research work in FIIRO culminated in the first production of 10 per cent cassava/wheat bread, which was presented to the Federal Executive Council under the administration of President Alhaji Shehu Shagari in 1982. It is on record that in 1984, the Federal Government of Nigeria mandated the use of cassava flour for bread making in the country. Unfortunately the policy faded with the ousting of the administration.Desspite the dwindling morale of all the stakeholders on the cassava bread policy, FIIRO has relentlessly continued its research work on cassava/wheat bread and experiments have been taken up to 100 per cent of high quality cassava flour for confectioneries. Research results have shown that high quality cassava flour can be incorporated into wheat flour for bread making at different levels of substitution.Initially, FIIRO was stated in some quarters as not supporting the cassava flour policy initiative. What informed the change of position'FIIRO has always been supportive of the Federal Government cassava inclusion policy. The preliminary result has been encouraging, declaring that the cassava flour is quite safe for consumption. The human nature to resist change came into play with the introduction of the cassava flour policy and the efficacy of the claim was initially contented.Stakeholders however were convinced when the new technology on cassava flour was openly demonstrated to all the stakeholders, which included the representatives of flour millers, master bakers association, cassava growers, marketers and processors who openly applauded the initiative.The study stems from the fact that the institute is unwaveringly committed to the cassava flour production and inclusion in bread, a transformation agenda issue of the Federal Government. The cassava industry, which is capable of generating about three million jobs, is worth all the effort being put in by FIIRO over the past few decades.With a whopping N635 million spent on wheat importation yearly, cassava flour inclusion makes economic sense. This policy would turn around the fortunes of Nigerian farmers and stakeholders in the value chain.The Minister of Agriculture, Akinwumi Adesina, must be commended for the bold step in bringing back to life the cassava bread initiative, most especially the production of composite bread in commercial quantity. I believe with the collective effort of government agencies, the transformation agenda of the President Goodluck Jonathan will be realised in due cost.FIIRO has not only perfected the technology of 10 per cent high quality cassava flour inclusion in wheat flour but also transferred the technology to numerous flour millers and bakers in the country.Right now, FIIRO baking laboratory produces composite (cassava/wheat) bread, which it sells to workers on a daily basis, as a demonstration of the technical feasibility and economic viability of the technology.The policy of cassava flour has been under serious criticism. Has FIIRO carried out any laboratory analysis to determine the safety of cassava flour in bread'Those who opposed to the policy argued that cassava is a major cause of diabetes and that it could worsen the health of people who were already diabetic because of the presence of cyanide in it. These assertions do not really tally with scientific facts.Diabetics are those with a metabolic disorder in which they have no control over their blood sugar level, through either inadequate insulin production or decreased sensitivity to insulin.Carbohydrate foods are the major providers of energy for the body and both the diabetics and non-diabetics require them. There are two different types of carbohydrates-simple and complex carbohydrates. Generally, for instance, simple carbohydrate is harmful and complex carbohydrates help to regulate both glucose levels and calorie consumption.Aside this classification, carbohydrates are, however, known to have different glycemic index values depending on their chemical structure, particle size, amount and type of dietary fibre, fats, protein, anti-nutrients and processing. To help diabetics choose and determine what quantity or quality of carbohydrates they may safely take on a daily basis, there is a glycemic index rating system that predicts how different carbohydrate foods will affect their blood sugar levels.In contrast to generally held view, results from several studies by FIIRO an different organisations have shown that white wheat flour has a very high glycemic index of 71 which implies that it is unsuitable for diabetics. Cassava, on the other hand, has a glycemic index of 46. Cassava/wheat composite flour FI is between 59.34 and 60.46, placing it in the medium range and making it a better choice for bread making for health conscious diabetics that white wheat flour.Results of several studies conducted in FIIRO showed that the processing techniques for high quality cassava flour virtually eliminate cyanide to a level at which it cannot pose any threat to consumers. Moreover, low incidences of diabetes in Africa who eat cassava regularly have been reported. On the other hand, there is an on-going worldwide effort to discourage 100 per cent white flour in bread making and other confectioneries not only for economic reasons but the fact that such bread has high glycemic index and also because of its gluten content.Have you considered developing technology that is capable of preserving cash crops, especially when they are in season'Yes, we have developed such technology to avoid waste of farm produce in the country. We have developed technology to turn fruits into juices. There is drying method; this is creating leather from mangoes, highly processed mango, which could be translated into mango juices much more later. We have technologies of turning these products into economic use instead of allowing them to result to economic loss. For instance, we are looking into the area of tomatoes. We have no business importing tomatoes into this country, because it can be grown in Nigeria. There are different kinds of imported tomatoes in the markets. We are wasting a lot of tomatoes year in year out. We have the technology to turn them to puree.The tomatoes can be dried or turn into powder.How many percentage of cassava flour do you consider adequate with wheat in bread making'The Federal Government direction is on 20 per cent. 10 to 20 per cent level of inclusion has been considered the most acceptable for commercial bread making. This is the level at which no noticeable difference can be detected between bread made from 100 per cent wheat flour, while 15 to 20 per cent is acceptable for confectioneries and other baked products.Specifically, FIIRO has established up to 30 per cent cassava flour mixed with strong wheat flour in the presence of a dough conditioner gave good and acceptable bread quality, but there will be need to incorporate a high protein source, failing which may end up in protein malnutrition for its consumers. Also, up to 10 per cent cassava flour with full fat soy flour and strong wheat flour could make equally good bread. Other confectioneries such as cakes, biscuits and others could be produced from 100 per cent non-wheat flour. Up to 20 per cent guinea corn in strong wheat flour gives acceptable bread. But dilution beyond 20 per cent gave heavy loaves with strong guinea corn flavour.We also established that white guinea corn/wheat composite at 20 per cent level incorporation gives better crumb colour than composite containing red guinea corn flour. Maize/wheat composite up to 15 per cent dilution could also make good quality bread and mixture of wheat flour and soy flour have been used to produce loaves of increased protein content and consequently improved amino acid profile. Nigeria is definitely going to benefit 'immensely from this policy. The country is having a relative advantage in the area of cassava, so if we are able to do some level of substitution, then we would be saving the country a lot of money. We would be able to create jobs and also be able to generate wealth for the country. The backward integration alone will be saving the country a lot of money in terms of internally generated fund for cassava alone for high quality cassava flour.Apart from cassava, which other technological initiatives has the institue carried out'We have developed yam and ginger, which are instant-pounded yam flour, which is very popular among our people in Diaspora. We also initiated the ginger power, oleoresin and ginger beer. This has lead to the proliferation of instant-pounded yam flour production companies in Nigeria through the pioneering activities of the institute.Based on our current survey of over 45 pounded yam flour companies in Nigeria, over 1,500 jobs were created directly by the these companies and it is estimated that over 4,000 jobs were created indirectly. Nigeria is right now exporting this product and earning foreign exchange.The local production of ginger power has reduced its importation significantly and foreign exchange has been saved. Research and Development results in ginger oleoresin when fully commercialised has the capacity to stimulate the economy especially in the rural areas where ginger cultivation is done.Also, FIIRO's collaborative research has led to production of sorghum malt, sorghum beers, Burukutu and Pito drinks from sorghum. Upgrading of indigenous production of Burukutu and Pito drinks had generated many rural jobs especially amongst women. Our research findings indicated that sorghum malt was a better substitute for the imported Barley malt for brewing. This has given rise to the ban on Barley malt importation which saved the country about $570 million between 1987 and 1988.We have also been able to develop soy Ogi, soymilk, soy flour, soy Dawadawa, soy gari, soy ice cream, soy yoghurt, soy bread, soy snacks and others; fortification of traditional breakfast and weaning foods such as Akamu or Ogi with soybean and production of ready to use therapeutic food for school feeding programme ensure nutritional food security of children thereby enhancing brain development in children who are the future leaders of the country.We have also made significant progress in the area of fruits processing. There have been post harvest losses estimated to be about one-third of major agro-commodities in Nigeria. This resulted to the reduction of importation of wines, food spreads and fruit juices. It also speeds up the establishment of cottage, small, medium and large enterprises such as Chi industry, Dangote and others.One other areas where we have made significant progress, is in the local production of industrial enzymes. Presently, there is no local production of industrial enzymes in Nigeria. Therefore, all the industrial enzymes are imported despite the availability of indigenous capability to produce them. Local production of enzymes will reduce its importation and save the nation a lot of foreign exchange.What has FIIRO done in the area of training of entrepreneurs of its latest technologies'FIIRO has over 200 technologies that have been developed since inception. We train people on technology transfer on weekly basis. We started this for several years now. From my record, we have about 50,000 entrepreneurs that have passed through FIIRO's training. We do not only train these people, we also introduce them to some of the equipment that may be useful to their businesses. We have over 150 equipment that have been developed in the areas of food supplies.Nigerian manufacturers depend on imported raw materials for production. What has the institute done to tackle to challenge of lack of adequate raw materials for production in the country'I believe government is doing a lot to tackle that challenge. In some occasions, these raw materials may be available in the country and the multinational may still import them from their home countries. I believe that government need to develop a policy that would lead to increase of tariff on imported raw materials. This will go a long way in discouraging dependant on imported raw materials. FIIRO has done a lot in the areas of development of raw materials for the small and medium enterprises. We have the technology to develop raw materials. We have worked in so many areas and we have looked into them.How come these companies have not been approaching FIIRO for these initiatives'That is the reason we are agitating for the commercialisation of research results in the country. We want a policy that would back this purpose and we also need funds to ensure that these results are marketed to the companies in need of them. We need companies to come together and utilise local raw materials in their production process. Nigeria's industrial sector is dwindling and this is why we are focusing on the small and medium enterprises because they are the strength of any country. Most of the raw materials that are being used by the small-scale industries are locally sourced. We have many industries producing intermediate raw materials, which can then feed the big industries.There is the fear that diversifying the use of cassava to industrial use would lead to high cost of Garri. How do we tackle this perception'We are looking at the long-term effect of the policy. These are just speculations. Definitely, one thing would probably go for the other. What is foreseen is a pool in cassava production. When this policy was announced some years back, a lot of farmers went into massive production of cassava. But, there was a gap, which was created by lack of processors. There were no processors to process the extra cassava. All went to waste, so the following year, they refused to plant cassava. Now that everything is streamlined, we have realised the importance of the food processors, we were given the mandate to organise the processors. So, we have an organised body that is into cassava processing.
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