Take the tablet form of this medication with a full glass of water (8 ounces/240 milliliters) unless your doctor directs you otherwise. If you are using the liquid form of this medication, How to use Prednisone
In sub-Saharan Africa (SSA), cassava is mainly a subsistence crop grown for food by small-scale farmers who sell the surplus. Global research shows that cassava contributes significantly to the nutrition and livelihood of up to 500 million people and thousands of processors and traders around the world (Plucknett et al., 1998). Apart from food, cassava is very versatile and its derivatives and starch are applicable in many types of products such as foods, confectionery, sweeteners, glues, plywood, textiles, paper, biodegradable products, monosodium glutamate, and drugs.
During the process of cake making, Meire F., et al (2012), suggests that cassava cake can be enriched with biomass 1 and bran which are made out of its own starch and richer in carbohydrates as well as proteins, vitamins, essential fatty acids and minerals.
To leverage on these dietetic benefits, Farm Concern International (FCI) represented by Kenneth Karumbo, Margret Akinyi and Margret Waka took center stage in Busia and Homabay Counties in Kenya to train smallholder farmers on nutrition in various Commercial Villages by showing them how to prepare value added products. Karumbo, a nutritionist by profession working with FCI as Catering and Nutrition Officer, trained farmers how to prepare nutritious cassava cake.
Compared to wheat made cakes, cassava is starchy whose roots are very rich in carbohydrates which are a major source of energy. According to Okigbo B., (2010), cassava plant is the highest producer of carbohydrates among crop plants with perhaps the exception of sugarcane. However, cassava can produce 250 x 103 calories/ha/day compared to 176 x 103 for rice, 110 x 103 for wheat, 200 x 103 for maize, and 114 x 103 for sorghum. Moreover, Baffour T., (2009) indicates that cassava flour does not contain gluten, an allergenic protein found in wheat, barley, oats and rye. Also known as tapioca flour, it can be used by gluten intolerant people to replace wheat flour.
As a result, Karumbo suggests that its time people turn a new leaf and use cassava cakes in weddings and birthday parties to have the African taste and cassava nutritional benefits. “It’s sugar level is manageable and thus can suit people suffering from Diabetes Mellitus which is a chronic condition associated with abnormally high levels of sugar in the blood,” he says.
To prepare the cassava cake at ones comfort zone, Karumbo lays out the recipe as follows:-
In the absence of an oven, Karumbo advises that one can use a charcoal jiko by removing charcoal from the upper part of the jiko and put them in the lower part to avoid heating the cake directly. In such a circumstance, a clean thick pan is used to cover the sufuria and place burning charcoal on it. Either way (use of oven or jiko), Karumbo suggests that the product is a wholesome and sumptuous cake that can be used at any festive occasion!
1. Biomass and bran are cassava products made out of its own starch rich in protein, vitamins, essential fatty acids and minerals.
FCI VISION :Commercialized smallholder communities with increased incomes for improved, stabilized & sustainable livelihoods in Africa and beyond.