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NIFST CONFERENCE, KANO 2016

This project aims to improve smallholder cassava farmers' access to growth markets for high-quality cassava flour (HQCF) and related products. Through various activities, the project focuses on developing value chains, assessing climate change impacts, enhancing processing efficiency, ensuring product safety and quality, expanding market uses, and promoting gender and livelihood impacts. Lessons learned cover areas such as climate change, food safety, and business development in the cassava market. Sponsored postgraduate students are conducting research and developing innovative cassava-based snack products. The project also supports publications and sponsors participants to conferences.

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NIFST CONFERENCE, KANO 2016

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  1. Lessons learnt from CassavaGmarketsBy Sobukola et al.Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeriasobukolaop@funaab.edu.ng NIFST CONFERENCE, KANO 2016

  2. Project Title: Improving the livelihoods of smallholder cassava farmers through better access to growth markets (CassavaGmarkets) • Location of project: Ghana, Nigeria, Tanzania, Uganda, Malawi • Duration: 55 months • Fund provider: European Commission

  3. Objective • To provide knowledge and technologies to allow the development of value chains linking small-holder farmers to growing markets for high quality cassava flour (HQCF) and related products in the context of climate change and variability.

  4. Specific Objectives • To assess the impact of climate change on cassava flour value chains • To understand the impact of cassava brown streak disease in producing HQCF and related products • To develop specific technologies to improve the efficiency of household/village/Small & Medium Enterprise level processing. • To ensure the safety and quality of processed cassava products in market orientated production.

  5. To expand the range of uses of HQCF and related products to meet identified market demands • To maximise gender and livelihood impacts of value chain development • To establish, document and disseminate best practices in cassava value chain development

  6. Target groups • Small-holder cassava farmers; • Processors; • Employees of Small and Medium Scale Cassava Processing Enterprises; • Scientists in beneficiary countries, • Institutions, Small and Medium Enterprises; • Users of cassava flour and related products

  7. Lessons learnt

  8. Multidisciplinary Status of CassavaGmarket • Climate change • Food Safety • Food Process Design • Food Quality • Postharvest Technology • Nutrition • Gender and Livelihood • Business Development

  9. FOCUS ON WORK PACKAGE 5 • Objective:Expanding the range of uses of High Quality Cassava Flour (HQCF) to meet identified market demands • Activities: • Understand the functional properties of HQCF in comparison with potential substitutes to understand potential new markets • Evaluate the use of HQCF and related products in a number of different end uses including where it can substitute for imported starches, in novel applications such as snacks • Assess the potential market sizes and requirements for a range of new uses of HQCF, in the context of the established markets • Test innovations with relevant industries

  10. Identified snacks based on market demands

  11. Products developed • Chin-Chin (wheat, mushroom and high quality cassava flours)

  12. Cassava-fish Crackers (Fish flour, cassava starch and HQCF)

  13. High fiber fried snack

  14. Doughnut (Wheat and HQCF)

  15. Extruded snacks from bambara groundnut flour, cassava starch and corn bran

  16. Postgraduate Students trained/being trained under CassavaGmarkets • Adedibu Abimbola (PhD-Food Process Engineering) • Adegbola Adedoyin (PhD-Food Quality Control and Assurance) • Oyinlola Adams (M.Sc -Food Microbiology and Biotechnology) • Coker Olufemi (M.Sc- Food Processing and Storage Technology) • Odunlami Yewande (M.Sc- Food Processing and Storage Technology) • Legunsen Yemisi (M.Sc- Food Processing and Storage Technology) • Ekunseitan Kemi (M.Sc- Food Processing and Storage Technology) • Ogunmuyiwa olugbenga (M.Sc- Food Processing and Storage Technology)

  17. Publications • 1. A. B. Oyedeji, O. P. Sobukola , F. O. Henshaw, M. O. Adegunwa, L. O. Sanni,K. I. Tomlins (2016). Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer 52(5):1061-1070 • 2. Nutritional composition, functional and pasting properties of  wheat, mushroom and high quality cassava composite flour. O. F. Ekunseitan, A. O. Obadina, O. P. Sobukola, A. M. Omemu, M. O. Adegunwa, O. E. Kajihausa, A. A. Adebowale, S.A. Sanni, L. O. Sanni and Tomlins Keith  Journal of Food Processing and Preservation (In Press) JFPP13150, Accepted 14 June, 2016.

  18. 3. Ogunmuyiwa, O.H., Adebowale, A.A.,  Sobukola, O.P.  Onabanjo, O.O., Obadina, A.O., Adegunwa, M.O., Kajihausa, O.E., Sanni, L.O. & Keith, T. (2016). Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch and corn bran flour. Journal of Food Processing and Preservation (In Press). • 4. O. J. Coker, O. P. Sobukola, L. O. Sanni, H. A. Bakare, O. E. Kajihausa, A. A. Adebowale and K. Tomlins (2016). Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a centroid mixture design. Journal of Food Process Engineering. DOI.1111/jfpe 12484, Accepted August 22, 2016

  19. Sponsorship of Participants to conferences • NIFST 2015 Conference (Owerri, Imo State) • NIFST 2016 Conference (Kano, Kano State) • ICOFHEC 2016 Conference (Abeokuta, Ogun State)

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