Influence of Edible Coating from Sesame and Moringa Seed Oil on Nutritional Properties of Cassava
Publication Date: 29/01/2022
Author(s): Olasope T.D., Ayanda I.S., Yusuf K.A., Olaleye O.O., Aina O.B..
Volume/Issue: Volume 5 , Issue 3 (2022)
Abstract:
Cassava roots are perishable commodities that cannot be stored for a very long period of time after harvest in ordinary conditions. During storage, the quality may be very different from utilization quality. Thus, this experimental lot was designed to investigate the influence of the oil coating on the nutritional quality of fresh cassava tubers under ambient storage conditions. Three different treatments comprising of root crops (Untreated), root crop coated with sesame oil (1: 1 water/oil), root crop coated with moringa oil (1:1 water/ oil). The sample coated with sesame seed oil showed a more favourable result. Moisture ranges from 67.60-74.52% for both treatment, titratable acidity ranged from 0.15-0.33%, ash content value ranged from 0.91-1.61% and crude fibre ranged from 0.91-2.05% for both treatments. The obtained results indicated that the treatment with oil (sesame and moringa) under storage showed a significant (p˂0.05) difference in the nutritional quality value of the stored cassava roots. It also plays a role in prolonging the shelf life of the cassava and delaying rotting.
Keywords:
Moringa Oleifera, Sesamum Indicum, Cassava, Edible Coating
