As mentioned earlier, cassava has many uses, and it cuts across many production industries. Cassava is widely used in industries to produce paper, ethanol, pharmaceuticals, biofuels, starch and flour.
Today, cassava flour is being promoted for use in the production of bread, donuts and other confectionery.
Tapioca tolerates soil pH in the range of 4.5 to 8.0.
Tapioca can be grown as a rain-fed crop and as an irrigated crop. However, for the first three weeks after planting the soil must have an adequate supply of moisture to deposit itself and produce healthy tubers in the soil. Generally the first irrigation is done immediately after planting and the second on the 3rd day. After this it is watered once a week for the next three months. After three months it is irrigated once every 20 days up to the eighth month. However, during its growth period the soil moisture content must be closely monitored. The field must be irrigated as soon as the moisture content falls below 25%. Studies have shown that the yield will increase if the irrigation is done on the basis of monitoring the soil moisture content.
L. R. Ishera, T. Mahendran, M. R. Roshana
Cookies are a popular, quick and convenient snack that is usually eaten by people of all ages. This study was conducted to determine the effects of incorporating breadfruit flour as a cookie recipe ingredient on the physical, nutritional and sensory properties of the cookies. Ripe breadfruit of good quality is washed, peeled and cut into slices of 1-mm thickness. The slices were dried
at 105°C for 3 hours. The dried chips were ground into flour and stored in an airtight container at 4°C. Different composite mixtures of wheat: breadfruit flour (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 percent) were used as flour in the recipes for the preparation of cookies. The cookies made from different composite flour blends were analyzed for physical, nutritional and sensory qualities. The physical characteristics such as diameter, spread ratio, volume and breaking strength of the cookies decreased and the thickness increased, significantly (p0.05) from those made with 100% wheat flour. Therefore, cookies made with the blended wheat: breadfruit flour at a ratio of 60:40 percent were very acceptable based on the physical, nutritional and sensory qualities. These cookies were rich in fiber, minerals, carbohydrates, total phenolic content, antioxidant activity and low fat content compared to those produced with 100% wheat flour. The use of wheat breadfruit composite flour would be value added and promote the diversification of breadfruit use in Sri Lanka and around the world.