Pasta has become an acceptable and domineering food-piece of most Nigerian homes, due to its unique taste and ease of preparation. It is a staple food, which originated from Asia in the 9th century and then spread to Europe, the Far East and the rest of the world with the major primary ingredient of production being wheat. Typically, pasta is a noodle made from unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes. It can be made with flour from other cereals or grains, and eggs may be used instead of water.
High Nutrient Gari is a uniquely packaged ready-to-drink gari, the creamy-white, granular flour is made from cassava. This product is gradually becoming a household and general staple food item among Nigerians, especially the youth, who are often too busy to access cooked food. It is a properly filtered cassava product with no preservative added to it. It is uniquely refined to suit everyone’s taste and status due to the addition of sugar, milk and peanut. Gari is produced from cassava root which is produced in large quantity in Nigeria. It is a staple food in most areas of Nigeria which compares favourably with rice and other carbohydrate-based foods.
Tapioca is the starch extracted from the cassava root. Tapioca is one of the purest forms of starch food and it has a neutral flavor and strong gelling power, making it highly useable as a thickening agent in both sweet and savory foods. Because tapioca is the extracted starch from the cassava root, it is nearly 100 percent carbohydrates and it is considered fat, gluten and protein free. Traditional uses for tapioca include tapioca pudding, bubble or boba tea, and other candies and desserts. With the industrialized food revolution, tapioca has seen many new uses. Tapioca is often added to soups, sauces, and gravies to create body and thickness because it has more thickening power and is less expensive than flour and other thickeners. Tapioca can be added to ground meat products, like burger patties or chicken nuggets, as a binder and ingredient stabilizer. Tapioca is also often added to doughs, especially gluten-free products, to improve the texture and moisture content.
Gari is a fermented cassava product, produced by garifying fermented cassava mash. Gari is produced mainly by traditional cassava processors, which are of low shelf-life and usually unhygienic. The mechanized process technology for Gari production has ensured it is hygienic and safe for consumption.
Cassava Chips is a product derived from cassava. It is an unfermented white dried product of cassava with an average diameter of 3mm - 5mm, cylindrical or strand/rod in shape of uniform thickness. Cassava chips are often used as a carbohydrate base in the animal feed industry particularly in Europe and in production of biofuels. In addition, cassava chips can be milled into flour for other uses such as in the production of ethanol, cakes, doughnut and biscuits.
Fufu (Powder) is a white fermented carbohydrate food, produced from cassava roots. Unlike the traditional product, which is in normally obtained in wet form and highly perishable, the mechanized product is presented in dried flour form. It is odourless, inelastic and slightly sour, having a low particle size and zero cyanide content.
Adhesives are substances that are capable of holding materials together either by chemical or mechanical attraction. Adhesives may be referred to as glues or pastes, which are available either as ready for use liquids or as dry powders or gum. The working properties of an adhesive are related to its conduct from the time it is made to the moment the ultimate bond is accomplished. Properties that are very important for starch-based adhesives are: viscosity (consistency), storage life, solid contents, PH, tact and penetration.
Yogurt is a cultured dairy product made by fermentation of heated milk with lactic acid bacteria, which convert lactose into lactic acid resulting in a reduction in pH. It is one of the most popular fermented milk products in the world and produced commercially in Nigeria. Yoghurt is generally made from a standardized mixture containing whole milk, partially defatted milk, condensed skim milk cream and non-fat dry milk. It is produced by the controlled fermentation of milk by two species of bacterial (Streptococcus sp. and Lactobacillus sp.) Yoghurt has been described as a notoriously balanced food, containing almost the nutrients present in milk but in a more assimilable form.
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