Changes in chemical constituents during processing and storage of cassava and sweet potato chips for food and feed
1989
Data, E.S. | Operario, J.J. (Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines). Philippine Root Crop Research and Training Center)
Cassava and sweet potato roots were processed into chips for food and feed. The root crop chips for food were packed in polyethylene bags, straw and jute sacks and wooden crates. The chips for feed were packed in the same containers as those for food but with another treatment without container as control. The chips were stored in the storage house under ambient conditions. Processing operations affected the chemical composition of the roots. An increase in the starch, sugar and moisture contents was observed during washing while the ash and crude fiber contents decreased. Losses occurred in the sugar, crude fiber and ash contents during chipping. The sweet potato chips showed a decrease in the sugar and starch contents while the reverse is true for cassava during drying. All the chemical constituents were not affected by length of storage except for the moisture content which increased as storage time progressed. Chips packed in polyethylene bags exhibited the least deterioration of its chemical constituents while those without containers and packed in crates for feed and food, respectively, exhibited more changes in chemical composition.
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