Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

Abstract

The increase in global demand for healthy food products and initiatives to ensure food security in developing countries has focused on the cultivation of drought-resistant and biofortified cassava varieties. Cassava is a staple root crop grown in subtropical and tropical climates. Cassava flour is gluten free, which can be used as composite flour in essential foods such as bread. Thus, the role of postharvest handling of freshly harvested cassava root is essential, owing to the rapid physiological deterioration of the root soon after harvest. This situation confers a limited shelf life and, thus, creates poor utilization of the cassava root. However, processing cassava root into other food forms such as fufu, garri, starch and highquality flour enhances stability and long-term storage. This article critically reviewed the postharvest handling, processing and storage of fresh cassava root. Highlighting on the role of storage and minimal processing on sustainable cassava production, various spoilage mechanisms of cassava root were identified. In developing countries, cassava root is a valuable food and energy source, and understanding the role of optimum postharvest handling, processing and storage techniques would alleviate some concerns of food insecurity.

Association of preharvest management with oxidative protection and enzymatic browning in minimally processed cassava

“…Minimal processing of fruits and vegetables physically changes the products without modifying their sensory characteristics. It is appropriate for cassava because of the high perishability of the roots, low postharvest value‐added marketing, and lengthy preparation (Barrett, Beaulieu, & Shewfelt, ; Uchechukwu‐Agua, Caleb, & Opara, ). Nevertheless, handling during the stages of minimal processing promotes damage to the cassava roots, leading to an increased respiratory rate, and the accumulation of reactive oxygen species (ROS).…”

The industrial applications of cassava: current status, opportunities and prospects

“…Owing to its ease of digestibility and its cholesterol‐lowering, hypoglycemic and antidiabetic effects, cassava starch has been used in various food products, including garri, agbelima and bread . Cassava starch has similar digestibility to taro and rice, but it is unaffected by variety, drying process, grinding degree or plant age .…”

“…For example, quantitative proteomics data demonstrated that reducing ethene biosynthesis and increasing enzymes involved in suberization and lignification could further delay PPD onset in cassava roots . Therefore adopting novel postharvest handling, processing, packaging and storage techniques might further increase the postharvest shelf‐life and economic value of cassava root …”

“…Additionally, cassava, which contains more than 800 g starch kg −1 dry weight (DW) and is rich in vitamin C, carotenoids and minerals, is a desirable energy source for both human consumption and industrial biofuel applications . Owing to its drought tolerance, cassava can grow in a wide range of agro‐ecologies, including marginally fertile soils, offering low‐cost vegetative propagation with flexibility during different harvesting times and seasons . Ultimately, these agronomic traits make cassava an important industrial crop for food security and industrial applications (e.g.…”

“…7 Owing to its drought tolerance, cassava can grow in a wide range of agro-ecologies, including marginally fertile soils, offering low-cost vegetative propagation with flexibility during different harvesting times and seasons. 8 Ultimately, these agronomic traits make cassava an important industrial crop for food security and industrial applications (e.g. food, feed, medicine, cosmetics, biopolymers and biofuels).…”