Changes in quality of cassava roots during storage

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Abstract
Summary: 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.

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