Baking with cassava flour: Some health and economic benefits for African countries

Human survival is dependent on food. Thus, conversations around Africa’s self-defined and self-directed existence should have healthy, accessible food consumption as their foundational feature. From this perspective, we know that imported, processed wheat flour, which dominates the baked food sector in East, Central and West Africa, is seriously damaging to the health of citizens and the economies of these regions. To ensure that citizens stand a chance to live long and healthy in thriving economies, food-related policies in Africa should aim at strengthening home-grown and grassroots-based alternatives to wheat flour. In this regard, cassava flour has far too many health benefits, as well as the potential for economic dividends, and should, therefore, be explored as a replacement for imported wheat flour on the continent.

Cassava in East, Central and West Africa

Cassava grows wild in many parts of East, Central and West Africa. In fact, Africa produces around 60 per cent of the world’s total annual production of cassava, which is about 200 million tonnes. Within Africa, Tanzania in the East, the Democratic Republic of Congo in Central Africa and Nigeria in the West account for around 70 per cent of cassava output from the continent.

In terms of cultivation, cassava is relatively easy to plant and grow, and it can thrive in harsh climates. Cassava can yield harvest as high as 50–82 metric tonnes per hectare, a characteristic that makes it the highest-yielding starchy staple globally. Cassava root resembles sweet potato in appearance, with a dark brown skin colour and usually a bigger and thicker set, depending on the variety.

Every inch of the cassava plant is useful in meeting human and animal nutritional needs. The bulk of the food and the most popular part of the cassava plant across Africa is the root. Cassava roots can be steamed or boiled, deep-fried, made into chips or turned into starch, flour or feed for animal consumption. Across Africa, cassava roots have traditionally been consumed as fufu and also boiled alone or combined with diverse ingredients. In the Democratic Republic of the Congo, the Republic of the Congo and Tanzania, boiled or fried cassava tuber is a main dish, and the leaves are used as a soup or stew ingredient. Cassava leaves are protein-rich and used as a major part of the traditional cuisine of many communities in West, East and Central Africa.

White flour and citizen’s health

From time immemorial, generations of people have eaten wheat together with its brown covering.  The brown covering of wheat grains, known as the bran and germ, contains nutrients and fibre. White bleached flour, as we know it today, has its origins in the refinement process developed during the Industrial Revolution in the 1800s. The refining process involves removing the bran and germ from wheat grains, leaving behind the starchy endosperm. This refinement results in a finer texture and lighter colour, which many consumers prefer in baking and cooking.

Unfortunately, the processing of wheat to remove the nutrient-dense outer layer has resulted in the declining health of millions of people who indulge in this food. To make the product more appealing to consumers, chemical bleaching agents such as benzoyl peroxide and chlorine dioxide were introduced to expedite the whitening process of the starchy endosperm over time, which further worsens the health situation of consumers.

The consumption of foods that contain white flour has been directly linked to the increasing occurrence of non-communicable diseases such as high blood pressure, diabetes, cancer and other cardiovascular diseases. Overweight and obesity cases, which are also linked with flour consumption, are on the increase, leading to numerous health complications, including infertility, fibroids and depression. Mental health challenges have also been traced to the liberal consumption of white flour products, among others.

Gluten, which is found in wheat, has come under intense scrutiny in recent years. There are now doubts about its effects on human health, and a level of toxicity to human health has been verified.

Research has also established the existence of toxic fungi in white flour samples drawn from across different countries of the world, and these toxins present a significant threat to human health.

The health benefits of cassava

Since cassava grows widely across East, West and Central Africa, its production is usually community-centred. What this means is that cassava flour is mostly consumed fresh and does not have to travel for miles while losing nutrients and accumulating toxins during processing. Cassava is naturally gluten-free, making it a suitable alternative for individuals with celiac disease or gluten sensitivity.

Cassava is a good source of carbohydrates, providing sustainable energy levels for the body throughout the day. It also contains some protein, dietary fibre, vitamins (such as vitamin C, thiamine, riboflavin, and niacin), and minerals (like calcium, phosphorus, and potassium). The vitamin C in cassava is essential for a healthy immune system. Adequate intake of vitamin C can help the body defend against numerous infections and illnesses. What is more, cassava is a good source of antioxidants like beta-carotene, which the body can convert into vitamin A. Vitamin A is crucial for maintaining good vision and overall eye health.

The dietary fibre in cassava helps promote regular bowel movements and prevents constipation. Fibre also supports a healthy gut microbiome by serving as food for beneficial gut bacteria. Despite being a starchy vegetable, cassava has a lower glycemic index compared to other starchy foods like white potatoes. This means it may have less of an impact on blood sugar levels, which can be beneficial for individuals with diabetes or those trying to manage their blood sugar.

Some studies suggest that certain compounds found in cassava may have anti-inflammatory effects, which could help reduce inflammation in the body and lower the risk of chronic diseases.

The economic impacts of importing white flour

According to the Food and Agriculture Organization, Africa spends “85 billion USD annually on food imports, of which 15% are for wheat imports alone.” Other studies have established that “Africa’s wheat import bill has been increasing over the past two decades at a rate of 9% per year due to population growth, urbanization,” and less consumption of indigenous foods. The Russian-Ukraine War brought about a scarcity of wheat in many African countries that depended on Russia and Ukraine for their wheat imports.

Importing wheat has placed a huge strain on the foreign exchange reserves of African countries, even affecting the overall balance of trade and the country’s economy. Heavy reliance on wheat imports has led to the neglect of other indigenous flour products such as cassava, potato, millet and others, and the reduced consumption of traditional African grains and cereals, which are often more suited to local agricultural conditions and may have higher nutritional value. This loss of traditional crops can also erode cultural identity and heritage.

Importing wheat often involves significant transportation emissions, contributing to carbon footprint and environmental degradation. Additionally, the cultivation of wheat in exporting countries may have environmental consequences, such as deforestation or water depletion.

The economic benefits of cassava flour

Reverting to locally produced cassava flour would be very beneficial to African countries that currently depend on wheat imports to meet baking needs. Ideally, it costs less to produce cassava flour than wheat flour, which can save bakers and other manufacturers money. For example, in production trials, cassava flour was produced for between US\$0.13/kg and US\$0.22/kg, while wheat flour costs US\$1.30/kg. When cassava flour was used to replace 35% of the wheat flour, bakers saved 32% on costs.

The Nigerian experiment

Since 2002, the Nigerian government has tried to encourage bakeries in the country to include cassava flour in their products, even offering tax rebates to bakeries who opt to use 40% cassava flour to replace wheat flour in bread. The government projected that if this policy succeeded, it would save billions that would have been invested in wheat importation while revamping the agricultural base through increased citizen participation in cassava cultivation and processing.

The cassava flour supplementation policy in Nigeria has faced numerous challenges that led to its failure. These challenges include the absence of an enabling policy environment and an unreliable supply of high-quality cassava flour (HQCF) due to machine challenges and supply-chain logistics. Additionally, flour millers are reluctant to adhere to government mandates due to consumer preference for 100% wheat bread, which has been blamed for the inability of the policy to succeed. Consumers across Nigeria and much of Africa lack awareness regarding the benefits of cassava bread, while bakeries are not trained on how to use it to achieve a taste and texture similar to, if not superior to, wheat bread.

Other issues, such as the presence of impurities like sand, foul odours, and colour problems in the flour, the shorter shelf life of the product, and the supply of partially fermented cassava flour, also contributed to the policy’s downfall. Moreover, the high production costs of HQCF, including fuel, transportation, and labour expenses, coupled with low demand and limited market access, hindered its adoption. Many mills in Nigeria are not designed to process HQCF, which is exacerbated by the implementation challenges. These multifaceted issues collectively undermined the success of the cassava flour supplementation policy in Nigeria.Top of FormBottom of Form

The way forward

The Nigerian experiment serves as a learning board for African countries interested in pursuing the cassava flour policy option. Quite a few research papers have been published on the failed Nigerian cassava supplementation policy that will provide useful analytical points and guide policy-making and implementation.

The reality is that baking with cassava flour requires much more knowledge than is currently available to bakers, but thanks to the internet, it is now easily accessible.  African chefs, nutritionists and food science technology experts will need to invest time in research and practice.

Promoting cassava flour in baking requires strategic investment in ensuring the availability of high-quality cassava flour and ensuring citizens understand its use in baking.

In conclusion, Africans need to embrace locally available foods. Innovation that strongly discourages importation should be built around Africa’s food system. Baking with cassava flour is imperative for many African countries as a replacement for wheat due to its proven excellent health and economic benefits.