Trends and Opportunities in the Production, Processing and Consumption of Staple Food Crops in Kenya : 9783944331171 : 20 Aug 2013 : The objective of the national conference on Trends and opportunities in the production, processing and consumption of staple food crops in Kenya was to communicate the findings of a two-year researchproject to academic peers, industrialists, policy-makers and regulatory officials. The aim of the project was to investigate the potential of utilizing sorghum and cassava to make gluten-free bread(i.e. bread from non-wheat flours) and composite bread (i.e. bread from wheat and non-wheat flours). Bread was selected as the vehicle to promote these crops because it is a ubiquitous food product thatis eaten across all social classes, is culturally accepted across the country and is convenient to handle,store and consume. Some results of this project are presented in Chapter 1 and 3. The project was undertaken by the Food Technology Division at Kenya Industrial Re