Cassava post-harvest processing and storage in Nigeria: A review

Cassava is an important root crop consumed as a staple food, boiled, baked or often fermented into other foods and beverages all over the world. It is a very good vehicle for addressing some health related problems and also serve as security food. Cassava undergoes postharvest physiological deterioration (PPD) once the tubers are separated from the main plant. PPD is one of the main obstacles currently preventing farmers from exporting fresh cassava abroad thereby generating income from foreign exchange. Cassava can be preserved in various ways such as coating with wax and freezing. Recent development in plant breeding has resulted in cassava that is tolerant to PPD. Genetic manipulation was considered most appropriate to solving the PPD challenge by adding new traits to elite genotypes without altering other desired characteristics. Processing cassava affects the nutritional value of cassava roots through modification and losses in nutrients of high value. The processing methods include peeling, boiling, steaming, slicing, grating, soaking or seeping, fermenting, pounding, roasting, pressing, drying, and milling. The products from cassava are: High Quality Cassava Flour (HQCF), cassava chips, garri, starch, ethanol etc.

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