Effect of Storage Methods on the Physico-Chemical and Sensory Attributes of ‘Gari’ Processed from Stored Cassava Roots Varieties

Cassava roots start to deteriorate within 2-3 days after harvest when not processed. This has posed a serious challenge to both farmers and processors alike due to lack of appropriate storage techniques. Efforts made in the past to proffer solution to these problems have centered on the successful storage of cassava roots for few weeks with a little investigation on the changes in quality attributes of cassava roots during storage. Physico-chemical and sensory analysis were evaluated in this study using standard methods; as the stored cassava roots were processed into ‘gari', at an interval of two weeks for six weeks. The moisture content of the stored root was affected by the relative humidity of the environment. An interaction between the storage period, methods, and physicochemical composition, except moisture content and protein, were not significant at P< 0.05 from a fresh product. Average acceptability score for ‘gari' processed from cassava roots stored in a trench is higher than those produced from roots stored in moist sawdust. However, the study shows a significant difference (p<0.05) between the ‘gari’ processed from cassava roots stored using the two storage methods and that produced from the controls (fresh or 0 day). The study suggested that acceptability of ‘gari' processed from cassava roots stored in trench for four weeks is the highest.