EFFECT OF STORAGE OF CASSAVA ROOTS ON THE CHEMICAL-COMPOSITION AND SENSORY QUALITIES OF GARI AND FUFU

The effect of storage of cassava roots (TMS 30572), at ambient tempera ture for 0-4 days, on percentage yield, chemical composition and senso ry qualities of gari and fufu was investigated. Acidity of cassava roo ts did not change appreciably during storage, but moisture and cyanide contents decreased by 3.2 and 7.7%, respectively. Storage of cassava roots led to a reduction in cyanide content of gari and fufu. It also reduced the percentage yield of gari and fufu by 49.9 and 60.3, respec tively. Moisture content, pH and acidity of gari and fufu, however, re mained fairly constant irrespective of the length of storage of cassav a roots. Also, acidity increased while cyanide content decreased durin g fermentation of gari and fufu mash. Storage of cassava roots was fou nd to have no significant effect on the organoleptic qualities of gari and fufu.