The effect of temperature and period of storage on the nutritional composition of cassava

Cassava (Manihot esculenta), a staple crop in many tropical regions, plays a critical role in global food security due to its high caloric content and adaptability to varying climatic conditions. Despite its widespread consumption, cassava's nutritional value is highly influenced by post-harvest handling, particularly temperature and storage duration. This study investigates the effect of different storage temperatures and periods on the nutritional composition of cassava, focusing on macronutrients (carbohydrates, proteins, and lipids), micronutrients (vitamins and minerals), and anti-nutritional factors. Using controlled laboratory experiments, cassava roots were stored at varying temperatures (ambient, refrigerated, and frozen) for periods ranging from one week to two months. Nutritional analyses were conducted at predefined intervals to assess changes in starch content, crude protein levels, vitamin C concentration, and cyanogenic glycosides. Results indicate that prolonged storage, particularly under high temperatures, significantly reduces starch and vitamin C content while increasing protein degradation. Conversely, freezing preserved most nutrients but was associated with minimal increases in anti-nutritional factors. These findings underscore the importance of temperature control in preserving cassava's nutritional quality during storage. The study provides actionable insights for cassava processing industries, farmers, and policymakers, emphasizing the need for optimized storage conditions to maintain the crop's nutritional integrity. Future research should explore the interplay between storage conditions and cassava-derived product quality, with a focus on scaling up findings for industrial applications.