The objective here is to develop low-cost storage systems for prolonged shelf life of fresh roots/tubers and maintenance of the sensory and chemical/nutritive qualities of these crops and their processed products.

3.         Marketing and extension delivery of processed root/tuber products.

            The objectives of these studies are:

i.          To test the acceptability of food products developed by the Institute in a test market.

ii.         To determine the economics of production and distribution of roots/tubers processed products.

iii.        To identify constraints encountered in processing and utilization of roots/tubers in areas where the developed technologies have been transferred.

4.         Development of farm-gate machines and tools for processing roots/tubers.

The following food forms, machines and storage/preservation systems have been developed by the Programme:

·         Good quality crisps from cormels of cocoyam (Colocasia esculenta, cv NC_e 006)

·         Acceptable snacks from cassava-cooking banana and cocoyam-cooking banana composite flours.

·         Cassava-cocoyam composite flour suitable for instant fufu* preparation.

(*Fufu is a stiff dough eaten with sauce/soup).

·         Cocoyam-soybean-crayfish complementary/weaning food.

·         Breakfast food from edible trifoliate yam (Dioscorea dumetorum)

·         Turmeric (Curuma longa) flour for colouring and flavouring foods.

·         Ginger-based fruit drinks. (Pineapple, pawpaw, and orange have been used as fruits).

·         New recipes for preparing highly acceptable cassava-and sweetpotato based confectioneries namely, chin-chin, queen’s cake, muffins, strips, crunch, strips, pan-cake, biscuits, bread, doughnuts, croquettes, flakes, fritters and meat/fish pies and rolls.

B.                Machines and tools

·         De-watered cassava mash pulverizer/sifter

·         Root/tuber Chipping machine

·         Hydraulic jack cassava mash de-watering machine with a starch recovery device.

·         Ginger splitting machine.

·         Cassava chips cabinet dryer.

·         Manual cassava pelletizer.

·         Manual cassava peeler.

C.                Storage/Preservation Systems

·         Prolonged storage for 12-15 months of polyethylene-packaged gari under ambient conditions.

·         Improved yam barn for enhanced shelf life of the yam (Dioscorea spp.) tuber.

·         Pit storage of ginger (Zingiber officinale) rhizomes under river sand and under dry grass for 12 weeks.