Changes in quality of cassava roots during storage

Abstract

Changes that occurred during the storage of fresh cassava roots and their effect upon acceptability of the roots both for human consumption as a fresh vegetable and for animal feed purposes are reported. During storage there was a rapid accumulation of total sugars accompanied by a small decline in starch content. In those roots showing internal discolouration and deterioration the percentage of sucrose declined very dramatically. Although roots softened during storage they required a longer cooking time for human consumption. In most cases roots remained of acceptable eating quality over an eight-week period although none of the stored roots were as good as freshly harvested roots. All stored roots had a sweet flavour and frequently an uneven texture not present in fresh roots. Cassava intake by pigs was lower for stored than for freshly harvested roots: this reduction was more marked for sweet than for bitter varieties which suggests that hydrocyanic acid content is not the only factor limiting consumption, texture and organoleptic changes may also be important. Despite all the changes that occurred during storage the feeding quality of cassava meal in rat feeding trials was not noticeably affected, thus for practical purposes the preparation of cassava meal for diets for domestic animals, notably chicken and pigs, might eliminate the limitations observed in texture and eating quality of stored roots.

Storage studies of water chestnut flour

“…Similar findings have been reported by Shfali and Sudesh (2005) Cardenas, Gomez, & Hervas, 1976). The total titratable acidity of the flour increased significantly (p < .05) in both the packaging materials during storage; however, effects of packaging materials (P) as well as interaction of P × S were found to be nonsignificant (Table 3).…”

“…From an initial value of 68.5%, the starch content decreased to 67% in HDPE packed sample and 66.2% in LDPE packed sample at the end of 180 days of storage. This decrease in the starch content may be ascribed to the conversion of starch into sugars which was evident by an increase in the total and reducing sugar content of WCF during storage (Booth, De Buckle, Cardenas, Gomez, & Hervas, ). The total titratable acidity of the flour increased significantly ( p < .05) in both the packaging materials during storage; however, effects of packaging materials ( P ) as well as interaction of P × S were found to be nonsignificant (Table ).…”

The Effect of Root Maturity, Preprocess Holding and Flour Storage on the Quality of Cassava Biscuit

“…While the starch content decreased, sugar content increased with both holding period of root and flour storage ( Table 3). The increase in sugar during storage was at the expense of the starch content of the root (Akingbala et al 1989;Booth et al 1974). Ihedioha et al (1996) and Akingbala et al (1989) reported that enzymatic hydrolysis of the starch could decrease the utilization quality of cassava roots.…”

Antagonistic properties of Trichoderma viride on post harvest cassava root rot pathogens

“…According to Booth et al (1976) extended storage can have two adverse effects on quality as starches are converted to sugars and roots becoming fibrous thereby lengthening cooking time. To achieve a maximum period of storage for cassava roots, it must be made sure that they are not injured or squashed during harvesting, transport and storage as injuries accelerate the physiological deterioration of the tissue.…”