This is an interesting and detailed paper presenting detailed information on the processing of traditional foods.
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The paper concludes that the existing small scale processing is important to food supply, food preservation and employment.
It finds that the expansion of the production of these traditional foods would make business sense, this has been hampered by the normal culprits – access to technology, poor management, lack of funding and low profit margins.
The paper presents information on the mechanization of gari, the production of instant yam flour and flakes and the production of traditional products including soy-ogi, dawadawa, kilishi and cheese.
The article has a detailed list of references.