Some Quality Changes During Storage of Cassava Roots.

Abstract

Two storage experiments were done at Awassa College of Agriculture during the year 1995 to investigate the quality changes on cassava root. In each experiment, two cultivars namely, Amarokello red (local) and Umbure, and three storage methods, namely, earthen floor (ground), trench storage and sacks were factorially combined and were examined for vascular streak (primary deterioration), tuber weight loss, starch and total protein content.



The blue coloured vascular streak which occurred closer to the rind was found non-significantly different between cultivars, and storage methods. Also, the starch content was almost similar between the storage methods, but was significantly (P<0.05) higher in cultivar Amarokello red than Umbure. The protein content showed little variation between the different storage methods and the cultivars.



The Journal of Food Technology in Africa Volume 5 Number 2 (April - June 2000), pp. 64-65