ABSTRACT
Extreme perishability of cassava tubers has been the stimulus for the development of a range of processing techniques, resulting primarily in the production of dried products such as chips, pellets, flour, starch, sago, etc. Deterioration of cassava products during storage, in a manner similar to any other dried produce, is mainly caused by exogenous factors such as fungi and insects. In view of this, adequate initial drying of any cassava product to a moisture content in equilibrium with 65 to 70% relative humidity and subsequent maintenance of this low moisture content are the fundamental prerequisites of satisfactory storage. Stored cassava chips are readily attacked by insects, resulting in quantitative as well as qualitative losses. The magnitude of postharvest losses has been reported to be as high as 16% by weight in Malaysia after 2 months of storage of cassava chips. The extent of storage deterioration of primary dried cassava products is greatly affected by storage management.
