Processing technology and safety of 'Kpukpuru': An indigenous weaning foodin Nigeria's rural communities

Kpukpuru is a fermented cassava staple which is gaining attraction as a wea ning food in the rural communities of the riverine areas of Ondo State of N igeria. Cassava is harvested, peeled, washed, fermented, dehydrated, moulde d into large balls, and kept over a fireplace to smoke-dry in order to pres erve the product for months or years. This cassava product is consumed by b oth young and adults but its novel use as a weaning diet for babies from fo ur months upwards is intriguing. The fermentation and Dressing remove consi derable hydrocyanic acid (HCN) and lowers pH while the smoking completely e liminates HCN and gelatinizes its starch granules rendering it easily diges tible by babies. Mothers in these villages scrape off the smoky part, break the dried moulded balls, pound them, and sieve out the powdered cassava fl our. This is stirred with hot water (just as custard or maize pap), Some mo thers feed babies with this preparation alone and support with breast milk, Elite ones fortify it with baby milk. The improved technology incorporatin g soya bean powder or paste into the Kpukpuru gruel will go a long way to a lleviate the malnutrition that is occasioned by feeding Kpukpuru alone to c hildren.