| dc.description.abstract | Cassava roots are highly perishable and some varieties can start showing symptoms of
deterioration within 24 hours after harvest. Due to this short "green life", it is therefore difficult to
maintain the quality of fresh cassava to await transportation, preparation for consumption or
even processing to acceptable products. This study was designed to assess the shelf life of
freshly harvested cassava at room temperature and under refrigeration temperature.
The physical-chemical characteristics and acceptability of fresh cassava (Manihot esculenta
crantz) was determined after storage. Three popular cassava varieties (Muchericheri, Ex-Ndolo
and KME 1) were obtained from KARl research station in Embu and transported within 2 hours
to the laboratories of the Department of Food Science, Nutrition and Technology within hours.
Each variety of a total of 210 roots was divided into four batches and a batch from each was
stored at room temperature (23 ± 3°C), 2°C, 4°C and 6°C. Each batch in storage was analyzed
initially and thereafter after every 3 days for dry matter, visible browning, invisible browning, total
sugars, texture, visual discolouration and sensory acceptability. Data was analyzed using SAS
version 6.0 and means separated using the Duncan Multiple test range.
All cassava varieties stored at room temperature retained freshness for two days only. During
storage at 2°C, 4°C and 6°C, the cassava varieties manifested different shelf lives depending on
the variety. Muchericheri stored for 6 days at 2°C, for 9 days at 4°C and 6 days at 6°C. Ex-Ndolo
stored for 12 days at 2°C, for 6 days at 4°C and 6 days at 6°C. Finally KME 1 stored for 9 days
at 2°C, for 6 days at 4°C and 9 days at 6°C. Contrary to expectations, not all varieties stored
best at 2°C. Muchericheri stored best at 4°C and KME 1 stored equally well at 2°C and 6°C.
Only Ex-Ndolo stored best at 2°C. Results showed that fresh cassava can be stored at ambient
temperature for a maximum of 2 days, at 2°C for a maximum of 12 days, at 4°C for a maximum
of 9 days and at 6°C for a maximum of 9 days without significantly losing its eating quality.
The study concluded that retention of freshness by cassava during storage depended on variety
and temperature of storage. | en |
