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The country is also the leading consumer of the cassava leaves as a vegetable as the leaves are rich in proteins, calcium, vitamin A and Vitamin C. Cassava products manufactured and used in DRC include bakery products using unfermented flour, pulp and wafers, and industrial products such as starch, alcohol and biofuel. [1]
In order to bring better food security in the country private sector participation through a project titled "Cassava value chain development program" was mooted in 2009; this linkage is proposed to strengthen the efforts of the World Bank (WB), Food and Agriculture Organization (FAO) and International Institute of Tropical Agriculture (IITA) working in the country.
Konzo can be prevented by use of the "wetting method," [22] [23] [24] [3] which is used to remove residual cyanogens from cassava flour, as an additional processing method. Cassava flour is placed in a bowl and the level marked on the inside of the bowl. Water is added with mixing until the height of the wet flour comes up to the mark.
Cassava has been studied as a feedstock to produce ethanol as a biofuel, including to improve the efficiency of conversion from cassava flour, [117] and to convert crop residues such as stems and leaves as well as the more easily processed roots. [118] China has created facilities to produce substantial amounts of ethanol fuel from cassava ...
In Nigeria, the production of cassava fufu flour typically involves several steps, starting with the cleaning and washing of cassava, followed by peeling and cutting. The fermentation process, which can vary in time and temperature depending on local practices, is a crucial step that imparts the distinct flavor and texture associated with fufu ...
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