vv Journal of Food Science and Nutrition Therapy DOI CC By 009 Citation: Omosuli SV, Ikujenlola AV, Abisuwa AT (2017) Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots. J Food Sci Nutr The 3(1): 009-013. Life Sciences Group Abstract The aim of this study was to assess the quality characteristics of cassava roots and fermented cassava flour (fufu). Matured cassava was carefully uprooted and stored in high density polyethylene bag for a period ranging from 0 to 10 days. Fermented cassava flour was produced using standard methods. The stored roots were assessed for various quality properties like percentage loss, discoloration, peel to pulp ratio. Also physico-chemical and sensory of ‘fufu’ flour produced from stored roots were assessed using standard methods. There was found a decrease in the percentage pulp obtained and a corresponding increase in the percentage peel from 22.10% to 35.90% as the period of storage progressed. The moisture and starch contents decreased while the ash, crude-fibre and sugar contents increased during the study. The yield of ‘fufu’ flour and cyanogenic potential decreased as the storage period progressed. There was no significant difference among ‘fufu’ samples produced from roots stored for the first seven days with respect to sensory qualities. The study shows that cassava roots can be stored effectively in high density polyethylene bag and result in acceptable product. Research Article Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots Segun Vincent Omosuli 1 , Abiodun Victor Ikujenlola 2 * and Adebayo Thomas Abisuwa 3 1 Rufus Giwa Polytechnic, Department of Food Science and Technology, Owo, Ondo State, Nigeria 2 Obafemi Awolowo University, Faculty of Technology, Department of Food Science and Technology, Ile-Ife, Osun State, Nigeria 3 Rufus Giwa Polytechnic, Department of Agricultural Egineering Technology, Owo, Ondo State, Nigeria Dates: Received: 08 July, 2017; Accepted: 01 August, 2017; Published: 03 August, 2017 *Corresponding author: Abiodun Victor Ikujenlola, Obafemi Awolowo University, Faculty of Technology, Department of Food Science and Technology, Ile-Ife, Osun State, Nigeria, Tel: +2348033843674; E-mail: Keywords: Cassava; Fufu; Polyethylene bag; Pulp; Sen- sory quality; Storage https://www.peertechz.com Introduction Cassava is an important food staple, providing a cheap energy source for more than 800 million people around the world [1,2]. Worldwide production is estimated to be approximately 230 million tonnes per annum, according to recent FAO statistics [3,4]. Due to the high moisture content of cassava roots which is between 65% and 70% on dry weight basis [5], the utilization of cassava has been limited by the extreme perishability of the fresh roots when stored [6]. Normally, fresh cassava roots are transported in bulk or sacks or stored in the soil until needed. Ideal operating conditions demand that the roots be processed on the day of harvesting or one or two days later [7], as primary deterioration normally commenced within two days of harvesting followed by secondary deterioration by the action of micro-organisms on the tissue, causing tissue-rot, which is evident in the root 5-7 days after harvesting [8,9]. Many storage methods to preserve cassava roots have been utilized such as storage in sawdust with an approximately equal weight of water [10]. According to Nabney J [11], roots can be preserved fresh for longer periods if treated with fungicides prior to storage. Moreover [7], reported the storage of cassava roots in the pit for 14 days. Successful as these storage methods may be; it is not without its shortcomings; some of the methods are labour intensive and space for the storage may pose challenge in most cases, the quality of the stored products has not been fully assessed in food production. This study was however designed to proffer solution to some of the shortcomings of the former methods. The design entails storing fresh cassava roots in high density polyethylene bag, very well closed, as an alternative to earlier methods, to assess the quality parameters of the stored roots and to produce ‘fufu’ from fresh and stored cassava roots. Materials and Methods Materials Matured cassava roots (TMS 30572) were carefully uprooted and transported to the laboratory where the packaging and preservation took place. Five (5 kg) of the roots were packed together to form a sample. There were five samples for the 10 days storage period. Methods Storage of fresh cassava roots: The fresh cassava roots were weighed and neatly packaged but not washed in the high density polyethylene bags well closed. The packaged roots were stored for 0, 2 days, 4 days, 7 days and 10 days. The packaged roots were kept in the laboratory at ambient temperature. Meanwhile, samples were taken for assessment of selected quality parameters on the stored roots.