The Effect of Holding Cassava Roots Up to Four Days on Quality Characteristics of Flour Milled From the Roots

Freshly harvested cassava roots were held for 24, 48, 72 and 96 h and evaluated for chemical composition and flour quality. Root weights decreased while pH increased during holding. Ash, crude fiber, cyanogenic potential, water binding capacity and amylolytic activity of flours increased with increasing delay in processing roots to flour. Brabender peak viscosities of flours decreased with increasing duration of holding the root and upon storage of flour. Loaf volume and sensory quality of bread declined with increasing delay in processing root to flour.