ABSTRACT
Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Kano University of Science and Technology, Wudil, Kano State, Nigeria
2.1 Introduction .................................................................................... 70 2.1.1 Nutritional Importance of Root and Tuber Crops .............. 71 2.1.2 Production Statistics of Root and Tuber Crops .................. 71 2.1.3 Physiology of Root and Tuber Crops ................................. 72 2.1.4 Dormancy and Spouting in Root and Tuber Crops ............ 73 2.1.5 Curing in Root and Tuber Crops ........................................ 74 2.1.6 Description of Major Root and Tuber Crops ...................... 75 2.1.6.1 Cassava ................................................................ 75 2.1.6.2 Yams .................................................................... 76 2.1.6.3 Sweet Potato ........................................................ 77 2.1.6.4 Potato ................................................................... 78 2.1.6.5 Cocoyam ............................................................. 78 2.1.7 Postharvest Losses in Root and Tuber Crops ..................... 79 2.1.8 Major Reasons for Postharvest
Loss in Root and Tuber Crops ............................................ 79 2.1.9 Harvesting, Handling, Transportation and
Marketing of Root and Tuber Crops .................................. 81
2.1.9.1 Harvesting of Root and Tubers ........................... 81 2.1.9.2 Handling of Root and Tubers .............................. 83 2.1.9.3 Transportation of Root and Tubers ...................... 83 2.1.9.4 Marketing of Root and Tubers ............................ 83 2.2 Storage Method for Root and Tuber Crops .................................... 84 2.2.1 Traditional Storage Methods of Root
and Tuber Crops ................................................................. 84 2.2.2 Improved/Modern Storage Methods of Root and
Tuber Crops ........................................................................ 86 2.2.3 Common Handling Practices and
Conditions Affecting Postharvest Life and Quality of Root and Tuber Crops ....................................... 86
2.2.4 Recommended Storage Conditions of Root and Tuber Crops ........................................................ 88
Keywords ................................................................................................ 88 References ............................................................................................... 89
2.1 INTRODUCTION
Root and Tubers belong to the class of foods that provide energy in the human diet in form of carbohydrates. According to FAO (1990), root and tubers refer to any grown plant that stores edible material in the roots, corms, and tubers. They rank next to cereal crops in importance because they provide a major part of the daily calorie needs of the people in the tropics (Ihekoronye and Ngoddy, 1989).
