Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

The increase in global demand for healthy food products and initiatives to ensure food security in developing countries has focused on the cultivation of drought-resistant and biofortified cassava varieties. Cassava is a staple root crop grown in subtropical and tropical climates. Cassava flour is gluten free, which can be used as composite flour in essential foods such as bread. Thus, the role of postharvest handling of freshly harvested cassava root is essential, owing to the rapid physiological deterioration of the root soon after harvest. This situation confers a limited shelf life and, thus, creates poor utilization of the cassava root. However, processing cassava root into other food forms such as fufu, garri, starch and high-quality flour enhances stability and long-term storage. This article critically reviewed the postharvest handling, processing and storage of fresh cassava root. Highlighting on the role of storage and minimal processing on sustainable cassava production, various spoilage mechanisms of cassava root were identified. In developing countries, cassava root is a valuable food and energy source, and understanding the role of optimum postharvest handling, processing and storage techniques would alleviate some concerns of food insecurity.