STORAGE METHODS AND SOME USES OF CASSAVA IN NIGERIA is a well researched topic, it is to be used as a guide or framework for your Academic Research.
The storage of agricultural raw materials is an essential aspect of food processing that ensures that food remains available even in times of scarcity. The storage method includes its use in the productions of garri, Farinha, attire, cassava bread, chips, cassava powder for increasing the nutritional content of animal feed especially in beef cattle and for increasing the body weight of chicken were discussed. The production of ethanol fuel from cassava, for running automobile engines is
also discussed in this paper. All these uses are capable of overturning the fortunes of many unemployed Nigerians to being productive and gainfully employed
Root and tuber crops are still living organisms after they have been harvested and losses that occur during storage arise mainly from their physical and physiological condition. The main mechanical damage, physiological condition (maturity, respiration, water loss, sprouting), diseases and pests. To ensure effective storage of root and tuber crops, these major causative factors need to be properly underst where appropriate, be properly controlled, taking into account the socio
of production and marketing (FAO, 1985).
Root and tuber crops need to be handled gently to minimize bruising and breaking of the s relatively soft texture compared, for example, to cereal grains. The effect of mechanical injury resulting in external
and internal bruising and tissue discoloration is often underestimated. Severely damaged tubers should not be stored for lower quality, increased risk of subsequent pathogenic losses and the risk of introducing disease organisms into sound produce reasons. Most mechanical damage occur as a result of careless handling at harvest and during transport to and within a store since, generally in the tropics, food handling procedures are poorly developed and fresh produce is all too frequently treated as an inert object (Cooke Careful harvesting and proper handling of roots and tubers is, therefore, an important ste
storage. Crops are most likely to be injured at harvest by the digging tools, which may be wooden sticks, machetes, hoes or forks. Therefore, immediately after harvest, the crops most undergo the operation of curing. The need for curing as a method of reducing the onset of disease is well known and the technique is becoming more widely understood and practiced (Booth, 1974) The length of time for proper curing cannot be definitely stated as it depends on many factors, such as condition
the crop at harvest, type of wound, season, storage temperature and relative humidity. Cassava for example cures between 30-40°C temperatures, 90-100% relative humidity in just 4 days.