@article{jfnr202311103,
author={{D¨¦sir¨¦, Adjouman Yao and Georgette, Konan Amoin and Marc, Adou and Aline, Doh Amenan and Achille, Tetchi Fabrice and Georges, Amani N¡¯Guessan},
title={Shelf-Life Extension of Fresh Cassava (<i>Manihot</i><i> </i><i>Esculenta</i> Crantz) Roots by Starch Gel Coating and Edible Materials},
journal={Journal of Food and Nutrition Research},
volume={11},
number={10},
pages={621--629},
year={2023},
url={http://pubs.sciepub.com/jfnr/11/10/3},
issn={2333-1240},
abstract={The use and marketing of cassava is affected by its short shelf life. This study aims to extend the shelf life of cassava roots through the application of edible coatings. Three batches of cassava roots were preserved: one batch of uncoated and unbleached roots and two batches of bleached and coated roots with cassava starch, <i>Garcinia</i><i> </i><i>kola</i> oil (20%) and <i>Cocos</i><i> </i><i>nucifera</i> microfibres (5%) and cassava starch and <i>Garcinia</i><i> </i><i>kola</i> oil (40%) formulations respectively. The results showed significant changes in colour, firmness, weight loss and dry matter content of the coated cassava roots due to coating. Our study therefore suggests that coating with cassava starch, <i>Garcinia</i><i> </i><i>kola</i> oil (20%) and <i>Cocos</i><i> </i><i>nucifera</i> microfibres (5%) better prolongs the shelf life of cassava and would thus be an effective alternative for the fresh preservation of cassava roots.},
doi={10.12691/jfnr-11-10-3}
publisher={Science and Education Publishing}
}