Physicochemical and phytochemical parameters and rottenness rate of cassava roots stored in box after blanching

Cassava (Manihot esculenta CRANTZ) plays an important role in the human diet. The processing and marketing of this foodstuff are hampered by its high perishability due to enzymatic browning of the roots. The aim of this study is to contribute to the reduction of post-harvest losses of cassava. This study concerned the cassava varieties Bocou 2, Bonoua 2, TMS4(2)1425 and Yacé. This study evaluated the effect of bleaching on the rotting rate and biochemical parameters of cassava roots during storage in box containing moistened sawdust. Analysis of the results showed that blanching (65°C for 30 seconds) cassava roots of the different varieties studied prior to burial in box increased the shelf life of fresh cassava to six (6) weeks and reduced the rot rate to 26.67% and 0%. The L*(white to black) parameter decreased significantly during storage (89.96±0.80 and 86.3±0.91). On the other hand, parameters a* (red to green) and b* (yellow to blue) increased significantly (p < 0.05) over the six weeks of storage in crates for the four cassava varieties studied. Variation in L*, a* and b* parameters is most pronounced in unbleached cassava roots exposed to the open air. Dry matter, ash, fiber, fat, reducing sugars, protein and starch content increased significantly with storage time in fresh cassava roots. On the other hand, hydrocyanic acid content fell significantly. The storage of fresh cassava roots in box after blanching extended their shelf life to six (6) weeks and preserved their nutritional characteristics.