Development of root and tuber based confectioneries: the Nigerian experience

Abstract

This paper reviews research efforts made globally in the utilization of roots and tubers for confectionery production. A great deal of efforts has been directed globally towards the use of cassava in the production of bread. In Nigeria composites of cassava and other crops, especially wheat, have been used in some research institutes and a number of universities and polytechnics to prepare breads which received consumer acceptance. Many other cassava-based confectioneries have also been produced in the country. Other root and tuber crops have received little attention in Nigeria and other countries as crops that could be used for confectionery production. Roots and tubers are seen to be under-exploited in their use for confectionery production considering the amenability of these crops to processing into different food forms. Nigeria is expected to take advantage of her position as the world's leading nation in the production of cassava, yam and cocoyam and diversify the utilization of these crops by consigning some of the harvest to confectionery production thereby cutting down on foreign exchange drain resulting from massive wheat importation.