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.
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