Baker Hails Cassava Bread

The Director, Dawn ‘N’ Joy Bakeries, Mrs Bisi Opeodu, says cassava bread tastes better than the bread baked from 100 per cent wheat flour.

Opeodu, who told newsmen said the difference between cassava bread and pure wheat flour bread could not be easily noticed.

“The bread we produce has 10 per cent cassava content, and you cannot tell the difference from a whole-wheat bread.

“We also hope to increase the content soon. The most interesting thing is that it tasted better when we enhance it with softeners,’’ Opeodu said.

She said that since her venture into cassava bread production, she has made more profit, adding: “the good thing is that you spend less on cost of production to gain more.

“We also produce cakes, sausages and other confectionery and the outcome has been wonderful.’’

Opeodu said that cassava bread was more affordable compared to the one baked from whole wheat.

“Cassava bread is more affordable; a loaf that sells for N200 cost N250 if it is wheat bread. A loaf of N60 cassava bread cost N100 if it is wheat bread.’’

She advised other bakers to embrace the use of cassava, adding that her company was looking forward to expand to other states.