Nigeria: Indigenious Food As Antidote to Austerity

column

Abuja — When the present administration, through the Federal Ministry of Agriculture and Rural Development in 2012, mooted the idea of introducing the inclusion of 20 per cent of high quality cassava flour in the baking of bread and confectionaries, the move was greeted with controversies, mudslinging and skepticism.

It became controversial because those who opposed the introduction of what is commonly called "Cassava Bread" hinged their reason on the health implications of eating it. They alleged that cassava consumption is not good for those suffering from diabetes, arguing the glycemic index of cassava flour is higher than that of wheat.

...

AllAfrica publishes around 400 reports a day from more than 100 news organizations and over 500 other institutions and individuals, representing a diversity of positions on every topic. We publish news and views ranging from vigorous opponents of governments to government publications and spokespersons. Publishers named above each report are responsible for their own content, which AllAfrica does not have the legal right to edit or correct.

Articles and commentaries that identify allAfrica.com as the publisher are produced or commissioned by AllAfrica. To address comments or complaints, please Contact us.