The Association of Master Bakers and Caterers of Nigeria (AMBCN), has revealed that their members will soon begin to use potato in addition to flour in bread making. This was revealed by the secretary of the association, Hon Jude Okafor during the National Executive Meeting of AMBCN, in Abuja.
He said that AMBCN worked in conjunction with NAFDAC, Agricultural Development Institutes to come up with the innovation. He revealed that the species of potato suitable as input in bread making is the one called orange back.
He explained further that a baker can add up to 20% of potato to 50kg bag of flour. The quantity to be included is dependent on the recipe formulation of individual baker.
The idea to begin to use potato as part of input in bread production is necessitated by the astronomical rising cost of bakery inputs.
On whether adding of potato in bakery will reduce the quality of the end product, he stated that potato is rich in Vitamin A and C. These vitamins, he said, are essential in bakery products like bread.
The Secretary revealed that addition of potato in bakery will reduce the cost of sugar to about 30%. It will also reduce the cost of milk in bakery to over 20%, he revealed.
The addition when fully adopted has no negative effect on consumers of bread, he concluded.