eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2023-10-24 11 10 621 629 10.12691/jfnr-11-10-3 JFNR202311103 article Adjouman Yao D¨¦sir¨¦ desyadjouman@gmail.com /desire.adjouman@csrs.ci 1 2 Konan Amoin Georgette 2 2 3 Adou Marc 3 Doh Amenan Aline 3 Tetchi Fabrice Achille 3 Amani N¡¯Guessan Georges 3 Laboratoire de Biochimie Alimentaire et de Technologies des Produits Tropicaux-STA, Universit¨¦ NANGUI ABROGOUA, Abidjan, C?te d¡¯Ivoire 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, Garcinia kola oil (20%) and Cocos nucifera microfibres (5%) and cassava starch and Garcinia kola 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, Garcinia kola oil (20%) and Cocos nucifera microfibres (5%) better prolongs the shelf life of cassava and would thus be an effective alternative for the fresh preservation of cassava roots. http://pubs.sciepub.com/jfnr/11/10/3/jfnr-11-10-3.pdf cassava post-harvest losses cassava starch coconut fibre Garcinia kola oil edible coatings