5.5.5 Storing fresh cassava roots in a dip
Storing fresh cassava roots in water is a widespread method on a
household level and with traders in Ghana. For this, various sized containers
are filled with water and the roots are completely submerged (OSEI-OPARE, 1990).
Storage duration can only be extended minimally by this method
The roots stored in this way normally begin to ferment or spoil after 3 days.
The effectiveness of this method depends greatly on the degree of freshness of
the roots when they are stored (OSEI-OPARE, 1990). As the roots passed on to the
dealers are mostly already 1 - 2 days old, the storage ability of the roots is
hardly improved by this method
The limited extension of storage is not the sole criterion for
the selection of this method of storage. This process is far more a method of
simultaneously detoxifying the roots which contain hydrogen cyanide (cf. Chapter