Title: Effects of storage in moist sawdust on the proximate and chemical properties of fresh cassava root

Authors: Olumuyiwa Adekanmi Babarinsa; Isaac Babatunde Oluwalana; Mathew Kolawole Bolade; Matthew Olusola Oluwamukomi

Addresses: Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria ' Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria ' Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria ' Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

Abstract: Cassava differs from other major root crops in that its edible roots are not organs of dormancy. It does not appear to have a natural function in the preservation of the plant through the dry season. Thus, this makes pre-process storage one of the major drawbacks for cassava utilisation. This study investigated the quality of cassava roots stored in moist sawdust. The proximate and chemical compositions were determined for the stored cassava. Results showed that there were significant differences (p < 0.05) in the proximate composition of the stored cassava samples in terms of the ash content, moisture content, fat content, crude fibre, crude protein and carbohydrate. The pH, total titratable acidity (TTA) and hydrogen cyanide (HCN) values of cassava roots ranged from 5.19 to 6.33, 0.01 to 0.16% and 7.65 to 14.54 mg/kg respectively. Storage of fresh cassava roots for 12 weeks is however recommended to still produce good quality cassava which compare well with published recommended values.

Keywords: cassava; storage; sawdust; proximate; chemical properties.

DOI: 10.1504/IJPTI.2020.110424

International Journal of Postharvest Technology and Innovation, 2020 Vol.7 No.3, pp.229 - 236

Accepted: 15 Jun 2020
Published online: 19 Oct 2020 *

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