ABSTRACT

Cassava (Man/hot escu/enta. Craiitz) also known as inanioc, tapioca, inandica, a/pull!, vuca and cassacla (Opara, 1 997) is one of the most important root crops in the tropics with global production estimated at over 147 million tons per annum (FAQ, 1989). It is an important dietary staple for more than 500 million ieop1e in developing countries and is the third most important lood source in the tropics after rice and maize (Kamalu, 1995). in Africa, Nigeria produces about 22 million tonnes of cassava per annum, making it the leading producer of cassava in Africa (Ejiofor and Ohambelc, 1 997). This is about 1 8% of the World output and about 45% of Africa's total output (FAQ, 1985). Despite these encouraging world production levels, it is well known that cassava roots like other fresh roots, tubers, fruits and vegetables are highly perishable after harvest. infact, cassava roots are the most perishable of the major root crops and deteriorates in air at ambient temperature within 3-4 days after harvest. The roots are bulky and have high moisture content (about 70%) (Macrae et al, 1993). The poor shelf- life results from the rapid physiological, biochemical and pathological deterioration. This presents serious problems in the marketing and utilization of the crop and rcsult in hcavy losses (FAQ, 1985). This presents serious problems in the marketing and utilization of the crop and results in heavy losses (FAQ, 1985). Estimates of about 25-30% losses have been reported by Ejiofor and Ohambele (1997). The twin problems of perishability and cyanide content olcassava roots have been overcome by the development of a large number of traditional forms of processing in dilièrent parts of the world. Processing also improves palatability and prolongs the shelf-life of resulting products. Attention has therefore been paid to variations in traditional food preparation among regions and groups where cassava products arc consumed; to differences in preferred taste, texture, appearance and digestibility; and to reductions in I ICN content (IlTA, 1 989). 'I'hcse traditional methods of processing comprise different combinations of drying, soaking, boiling and fermentation of whole or fragmented roots (Cooke and Maduagwu, 1978). The development of cassava-based products are therefore of critical importance in ensuring food sufficiency and economic independence for Africa and the rest of the developing world (Okaka, 1997).