Kipusa Flour a Subsititute of Wheat in Baking Bread
- 7th March, 2023 14:08
- By SINGIRA
- News
A flour of Cassava derived from KIPUSA Cassava Variety
is considered for partial substitution of Wheat in baking bread that is
attractive to consumers. The discovery of the flour from KAPUSA variety is
a result of a study undertaken by Tanzania Agricultural Research Institute
(TARI) in collaborations with other research partner institutions. The research
partners are Department of Agricultural Production, Makerere University, Uganda,
International Institute of Tropical Agriculture (IITA), Nigeria and Kenya
Agricultural and Livestock Research Institute (KALRO).
The study aimed at identifying the most
appropriate cassava varieties and their appropriate harvesting time that could
be used for production of High-Quality Cassava flour (HQCF) for baking bread. The
finding of the study were Published in the African Journal of Agricultural
Research on 31st January 2023.
During the research period nine improved cassava
varieties namely Kiroba, Mkuranga1, Pwani, Chereko, Mkumba, Hombolo, Orela,
Kizimbani and Kipusa and two local varieties, Albert and Kibandameno were used
as test varieties at TARI-Ukiriguru.
Harvesting was done 10 and 12 months after
planting, and the results indicated that KIPUSA had the lowest significant
setback, while Hombolo had the highest significant setback suggesting that HQCF
produced from KIPUSA can be used as partial substitution of wheat in baking
bread.
Link to Full Publication https://doi.org/10.5897/AJAR2022.16138