White cassava roots (bitter variety), plantain stems (‘Afoto’ variety) and yam tubers (Dioscorea alata ‘Florido’) were stored for 28 days after harvest in the laboratory in ambient conditions (28°C). The changes in their nutritional properties (moisture, acidity, protein, lipid, carbohydrate, total sugar, ash and calorific value) were studied after different periods of storage. The nutritional changes of the three commodities were described and compared. Cassava and green plantain could be kept for a week without significant deterioration but showed progressive deterioration thereafter, while yam tubers underwent only slight changes over the total 4‐week storage period.
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Sahoré et al. (2007) studied this question.
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