The Federal Institute of Industrial Research Oshodi (FIIRO) has stated that the country would be saving a whooping sum of N127 billion annually on the 20 percent cassava flour inclusion in bread making.

The Director General of FIIRO, Prof Gloria Elemo, who disclosed this to select journalists in Lagos at the weekend, noted that the need to reduce import bill on flour led the Institute to developing the recipe of cassava inclusion in bread making.

Elemo said,  “We have been working on how to reduce the import bill on wheat flour, and after we have tried corn, millet, guinea corn and sorghum composite flour, we found out that cassava inclusion was the best component of composite flour to produce very high quality bread. So we carried out different levels of recipe at 5%, 10%, 15%, 20%, 30% and 40% respectively, and we discovered that at 20% level of cassava flour inclusion, that the quality of bread is practically not different from 100 percent wheat flour bread, because of the formulation that we have. We have a recipe that is commercially oriented, recipe that breaks even, recipe that makes profit more than when you use 100 percent wheat flour. That recipe is standardised, we have trained master bakers in the 36 states of the country and everybody is aware. Read more