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Low-cost mechanized drying of cassava using Flash Dryers The technology of "Mechanized Drying of Cassava using Flash Dryers (Pneumatic Dryers)" holds paramount importance in the cassava processing chain. Specifically designed for transforming cassava mash into floury or powdery products, flash dryers stand out for their efficiency, cost-effectiveness, and wide application for solids with low moisture content. Their suitability for producing starch, high-quality cassava flour (HQCF), and powdered fufu has been notably recognized. Flash dryers have been instrumental in revolutionizing cassava processing. They were first successfully tested in the year 2000 by IITA in collaboration with Femtex Starch factory in Lagos, demonstrating promising results. Subsequently, technical support was extended to equipment fabricators in Nigeria, leading to widespread fabrication and utilization of flash dryers for producing HQCF from cassava. Since 2004, the commercial fabrication and installation of flash dryers have expanded not only in Nigeria but also in several other African countries such as Ghana, Tanzania, Madagascar, Malawi, and Zambia. These dryers have been widely adopted and implemented by various projects, government institutions, and private sectors, signifying their pivotal role in enhancing cassava processing for higher value-added products.
Transforming Cassava, Mobile Processing for Sustainable Agriculture The Mobile Cassava Processing Plant (MCPP) addresses challenges in cassava commercialization by providing an alternative to immobile processing factories. The MCPP, developed by the TAAT Cassava Compact, is a six-wheel truck with modern processing machinery, an electricity generator, and a loader crane. It facilitates on-site processing of cassava into shelf-stable products, reducing postharvest losses and transportation costs.
Banana and Plantain Processing for a Healthier Diet Value-added processing of bananas and plantains creates valuable products by using both ripe and unripe fruit. This technology produces items like flour, purees, and chips, all with higher market value than raw fruit. Unripe banana or plantain flour finds uses in baking, gluten-free products, and even infant food. Ripe bananas are transformed into purees suitable for beverages, ice cream, and yogurt. Similar to potato chips, banana chips can be produced fried or dried, offering consumers a tasty and convenient snack. This approach not only reduces fruit waste by utilizing both ripe and unripe stages but also creates new markets and higher potential income for farmers. An additional benefit is the improved nutritional profile, with banana flours boasting a richness in fiber, potassium, and resistant starch. The technology is adaptable to both small-scale and industrial production facilities, making it a valuable tool for a variety of stakeholders in the banana and plantain value chain.
Reduce milling losses, enhance nutritional and organoleptic quality Parboiling is a process whereby rough rice is steeped in cold or warm water, heated with steam under pressure or in boiling water to gelatinize starch with minimum grain swelling, followed by slow drying. The nutritional, flavor and textural characteristics of parboiled rice are better than non-parboiled counterparts and can match the quality of imported rice making it more appealing to consumers. Traditionally, parboiling is carried out in a cast iron drum with a false bottom for soaking and steaming that is placed on a three-stone fire, which is severely expose processors to air pollution from emissions of carbon monoxide and fine particulate matter (PM 2.5). These easy-to-build systems are highly suitable for small to medium scale processors in rice growing areas of Sub-Saharan Africa that have poor energy and market infrastructures.
Produce a premium wheat flour close to production areas The technology of Flour Milling and Blending Systems is crucial for enhancing the value of wheat produced by farmers and traders. It allows the grinding of wheat into flour, enabling its storage for several months and utilization in various food products such as bread, biscuits, cakes, porridges, and pasta. By transitioning from manual to advanced milling and blending systems, these technologies facilitate the production of high-quality wheat flour that meets consumer preferences. The implementation of these systems, available in various sizes from local and international manufacturers, enables the creation of premium flour closer to the production areas. This not only reduces transportation costs but also extends the shelf life of the flour, ensuring better access to local and national markets. Empowering rural communities with milling and blending capabilities promotes increased output, adds value to local products, and enhances the competitiveness of African wheat producers, thereby enabling them to better compete with imported products.