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Article HistoryIn order to evaluate cassava roots yield of two varieties at three harvesting dates and assess the effect of harvesting date on physico-chemical composition of roots and quality of gari and baton de manioc, a study was done. Cassava roots of a popular variety (local white) and the improved variety 8034 were harvested in small holder farmers' fields in the mono-modal humid forest zone and the bimodal humid forest zone of Cameroon. At harvest, the yield was evaluated, the physico-chemical composition of roots evaluated and a sensory test carried out on gari and baton de manioc after processing. Results showed that harvesting date has an effect on the cassava roots yield, for both local white and variety 8034. Cassava yield varied according to agro-ecological zones, with higher yield in the mono-modal humid forest zone than the bimodal humid forest zone. The nutrient content in cassava root varied with the variety and age of roots. There was an increase with the age of roots for K, P and dry matter content for the variety 8034. With the local white variety, there was an increase in total N and dry matter content. In contrary, there was a gradual decrease of percentage Mg, K, Na with the age of cassava roots for the variety 8034.Baton de manioc obtained from variety 8034 at 10-12 months and gari obtained from same variety were scored the highest global quality. Contribution/Originality:This study is one of very few studies which have investigated the right harvesting time and the best cassava variety to be used to obtain good cassava based-products.

Article HistoryReceived: 9 October Fried cassava chips are largely accepted in Cameroon but their quality is not consistent. This study investigated the appropriate cassava varieties and soaking regime for processing good quality fried cassava chips. Fried chips were processed from four cassava varieties (0110, 8034, 92/0326, makumba) using four soaking regimes which were: unpeeled roots, soaked for 72 h, peeled roots, soaked for 24 h, peeled roots, soaked for 14 h and peeled sliced roots, soaked for 24 h. The proximate composition, physical characteristic and sensory test were done to evaluate the quality of fried chips obtained. Fried chips processed from variety 0110 presented the highest carbohydrate (77.94±0.34 %) and the lowest moisture (1.75±0.22 %) and fat content (15.11±0.30 %). The variety 8034 showed higher level of Ca, K, and Fe than other varieties. Variety 0110 was more salty, crispy and crumbly with higher global quality. Fried cassava chips processed from peeled soaked roots for 24 h scored the highest global quality as compared to other soaking regimes. Therefore, cassava varieties and soaking regimes influence the quality of fried chips. Socio-economic studies are warranted before largescale dissemination of results to users. Contribution/Originality:This study is one of very few studies which have investigated the variation of the quality of fried chips with respect to different cassava varieties.