Traditional Preparation and Uses of Cassava in Nigeria

Various methods of cassava preparation are practised by different ethnic groups in Nigeria. These methods involve peeling cassava roots, soaking roots in streams, grating cassava, and pressing grated cassava. Other methods include heating sieved, grated cassava, boiling peeled cassava roots, and pou...

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Bibliographic Details
Published in:Economic botany 1985-04, Vol.39 (2), p.157-164
Main Authors: Etejere, Emmanuel O., Bhat, Ramakrishna B.
Format: Article
Language:English
Subjects:
Boiling
Cassava
Cooking
Economic botany
Fermentation
Leaves
Meats
Staple foods
Starches
Tubers
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Summary:Various methods of cassava preparation are practised by different ethnic groups in Nigeria. These methods involve peeling cassava roots, soaking roots in streams, grating cassava, and pressing grated cassava. Other methods include heating sieved, grated cassava, boiling peeled cassava roots, and pounding boiled or dried cassava roots. The traditional, cassava-based products are gari, fufu, akpu, cassava flour, edible starch, and tapioca. Detoxification of fresh cassava roots is partly achieved through cell rupture during cutting and grating, soaking in running or standing water in earthen pots for 3-5 days, heating, drying, and boiling.
ISSN:0013-0001
1874-9364
DOI:10.1007/BF02907839