CHAPTER THREE

METHODOLOGY

The study involves;

a. Sampling of the materials to be used

b. Preparation and grouping of cassava to be used

c. Waxing of the cassava in the various groups

d. Measurement of the weight of each cassava after waxing and after 4, 10 and 15
days.

3.0 SAMPLING OF THE MATERIALS TO BE USED

Materials needed:

1. Thirty cassavas will be gotten from small scale farmers and they will be divided into three groups –
Group A, Group B and Group C and three cassavas to be used as control.

2. The food-grade wax that will be used is paraffin wax

3. A high grade fungicide will be acquired.

4. Each of the three Groups consists nine cassavas, divided into three categories and one control.

5. Each category will consist of three cassavas each.

6. The first category will not be peeled; the second category will be peeled and the third category will be

peeled and chopped.

1
 3.1 METHODOLOGY

1. The cassava was grouped and categorized as recommended above.

2. The categorized cassava was prepared. Those that need to be peeled was peeled, and those that need

to be chopped was chopped.

3. Each of the prepared cassava was dipped into a solution containing 10ml of fungicide and water

4. The weight of each cassava was taken and recorded

5. The paraffin wax was melted in a pot.

6. Three categories of cassava in each group (group A, group B and group C) was dipped into the melted

paraffin wax

7. Three cassava was left unwaxed and unpeeled, this was used as the control.

8. After dipping, each of the cassava groups was left to cool, and was stored in a cool shelf.

9. The weight of the cassava was taken after waxing

9. The three groups of cassava will be stored for three different time period. Group A: 4 days, Group B:

10 days and Group C: 15days

10. After each time period was over, the weight of the cassava was taken.

11. After the experiment was over the loss of moisture content was calculated

2
Fig 1.0, A figure of the chopped cassava for Category C

3
 3.2 PREPARING THE CASSAVA TO WORK ON

Figure 2.0 Showing photo of preparation of cassava for the experiment at faculty of agriculture central
laboratory, UNIBEN.

WEIGHT OF CASSAVA BEFORE WAXING ARE AS FOLLOWS:

Category Weight before Category Weight before Category Weight before

waxing waxing waxing

Group A, Group B, Not Group C, Not

Not Peeled. Peeled. Peeled.

A1(np) 154g B1(np) 351g C1(np) 252g

A2(np) 351g B2(np) 350g C2(np) 353g

4
A3(np) 449g B3(np) 390g C3(np) 203g

Group A, Group B, Peeled Group C, Peeled

Peeled

A1(p) 152g B1(p) 240g C1(p) 202g

A2(p) 200g B2(p) 151g C2(p) 251g

A3(p) 201g B3(p) 98g C3(p) 206g

Group A, Group B, Group C,

Chopped Chopped Chopped

A1(C) 101g B1(C) 132g C1(C) 91g

A2(C) 92g B2(C) 134g C2(C) 84g

A3(C) 98g B3(C) 69g C3(C) 102g

Control A 312g Control B 402g Control C 314

The categories of cassava were ‘Not peeled(np)’, ‘peeled(p)’ and ‘chopped(c)’. These three were the
categories that Groups A, B and C were each divided into.

- The ‘Not peeled’ categories were clean without injuries and blemish. This NP categories were

washed and dried carefully.

- The second categories were the ‘peeled’ categories. These set of cassava were washed, cleaned and

the epicarp was peeled off, leaving the fleshy part of the cassava.

- The third categories ‘chopped’. These set of cassava were washed, cleaned, peeled and diced into

big pieces.

5
 3.3 APPLICATION ON FUNGICIDES ON CASSAVA

50cl of fungicide was poured into a container containing 3 liters of warm water and stirred till it forms a

solution. The cassavas are then individually submerged in the solution for 10 seconds to kill off any fungi

that maybe present on the cassava before waxing and storage. After which, the cassavas are left to dry

for some minutes.

3.4 WAXING OF THE CASSAVA

The paraffin wax of approximately 1.5kg is then emptied into a pot. This paraffin wax is broken into

smaller bits so that it can melt faster. The pot of paraffin wax is placed in an preheated oven. The oven is

placed at a constant temperature of 50 degree centigrade. The pot is left there till all of the paraffin wax

in it has been melted and turn liquid.

After the paraffin wax has been melted, the pot is still kept in the oven, each individual cassavas are then

dipped into the melted paraffin wax, one after the other, to coat it. Note: They should be dipped

completely at the same number of times to fully coat it.

To coat the chopped categories: Each set of he chopped categories should be placed together on a foil

paper. Each foil paper containing each set of cassava should be dipped into the paraffin wax according to

the agreed number times

After dipped, each cassava should be placed back in its category and its group.

6
 3.5 TAKING OF MEASUREMENT AFTER WAXING

The weight of the waxed cassava should be taken and recorded as shown below:

Category Weight after Category Weight after Category Weight after

waxing waxing waxing

Group A, Group B, Not Group C, Not

Not Peeled. Peeled. Peeled.

A1(np) 138.4g B1(np) 337.2g C1(np) 275.3g

A2(np) 347.0g B2(np) 329.4g C2(np) 369.6g

A3(np) 448.3g B3(np) 386.5g C3(np) 203.0g

Group A, Group B, Peeled Group C, Peeled

Peeled

A1(p) 216.2g B1(p) 204.5g C1(p) 203.2g

A2(p) 239.2g B2(p) 191.8g C2(p) 241.6g

A3(p) 135.0g B3(p) 94.0g C3(p) 230.0g

Group A, Group B, Group C,

Chopped Chopped Chopped

A1(C) 102.5g B1(C) 118.3g C1(C) 79.2g

A2(C) 102.1g B2(C) 105.2g C2(C) 102.6g

A3(C) 103.2g B3(C) 77.1g C3(C) 119.2g

7
 3.6 STORAGE OF THE WAXED CASSAVA

The waxed cassava was stored in in a cool dry place. Safe from pest, dirt and rodents still in their various

groups. Group A was stored for 4 days, Group B was stored for 10 days and Group C was stored for 15

days.

At the end of each of these days, their weight was taken and the loss in moisture content was calculated.

8
 CHAPTER FOUR

RESULTS AND DISCUSSION

This chapter vividly presents results obtained. It presents information on the amount of moisture
content loss in the different timeframe. The analysis in table and figure chart.

4.0 TABLES AND DISCUSSION

This section present results on the moisture content loss in table format.

MOISTURE CONTENT LOSS OF CASSAVA AFTER 4 DAYS ARE AS FOLLOWS:

Category Weight after waxing Weight after 4 days Loss of moisture

content

A1(np) 138.4g 138.2g 0.2g

A2(np) 347.4g 347.0g 0.4g

A3(np) 448.7g 448.3g 0.4g

A1(p) 216.5g 215.7g 0.8g

A2(p) 239.6g 238.7g 0.9g

A3(p) 135.0g 134.4g 0.6g

A1(c) 102.5g 101.4g 1.1g

A2(c) 102.1g 101.2g 0.9g

A3(c) 102.2g 101.4g 0.8g

Weight before waxing Weight after 4 days Loss of moisture

content

Control 322.4g 312.8g 9.6g

9
 Loss of moisture content in 4 days = Weight after waxing – Weight after 4 days

Average loss of moisture content for Not Peeled cassava category in 4 days:

{MC [ A 1 ( np ) ]+ MC [ A 2 ( np ) ]+ MC [ A 3 ( np ) ]}
Average loss of MC for Group A (np) =
3

0.2+0.4+ 0.4
= 0.33g
3

Average loss of moisture content for Peeled cassava category in 4 days:

{MC [ A 1 ( p ) ]+ MC [ A 2 ( p ) ]+ MC [ A 3 ( p ) ]}
Average loss of MC for Group A (p) =
3

0.8+0.9+0.6
= 0.76g
3

Average loss of moisture content for Chopped cassava category in 4 days:

{MC [ A 1 ( c ) ]+ MC [ A 2 ( c ) ]+ MC [ A 3 ( c )]}
Average loss of MC for Group A (c) =
3

1.1+ 0.9+0.8
= 0.93g
3

Comparison of the moisture content loss of Not peeled, Peeled and Chopped categories of cassava in
the 4 days;

10
 Rate of moisture content loss
1.2

0.8

0.6

0.4

0.2

0
Not peeled Peeled Chopped

A1 A2 A3

fig 3.0 A bar chart showing the rate of moisture content loss between the 3 categories

MOISTURE CONTENT LOSS OF CASSAVA AFTER 10 DAYS ARE AS FOLLOWS:

Category Weight after waxing Weight after 10 days Loss of moisture

content

B1(np) 337.2g 336.2g 1.0g

B2(np) 329.4g 328.2g 1.2g

B3(np) 386.5g 385.4g 1.1g

B1(p) 204.5g 203.0g 1.5g

B2(p) 191.8g 190.2g 1.6g

B3(p) 94.0g 92.5g 1.5g

B1(c) 118.3g 116.6g 1.7g

B2(c) 105.2g 103.6g 1.6g

B3(c) 77.1g 75.6g 1.5g

Weight before waxing Weight after 4 days Loss of moisture

11
 content

Control 401.2g 386.1g 15.1g

Loss of moisture content in 10 days = Weight after waxing – Weight after 10 days

Average loss of moisture content for Not Peeled cassava category in 10 days:

{MC [B 1 ( np ) ]+ MC [B 2 ( np ) ]+ MC [B 3 ( np ) ]}
Average loss of MC for Group B (np) =
3

1.0+1.2+1.1
= 1.1g
3

Average loss of moisture content for Peeled cassava category in 10 days:

{MC [B 1 ( p ) ]+ MC [B 2 ( p ) ]+ MC [ B3 ( p ) ]}
Average loss of MC for Group B (p) =
3

1.5+1.6+1.5
= 1.53g
3

Average loss of moisture content for Chopped cassava category in 10 days:

{MC [B 1 ( c ) ]+ MC [B 2 ( c ) ]+ MC [B 3 ( c ) ]}
Average loss of MC for Group B (c) =
3

1.7+1.6+1.5
= 1.60g
3

Comparison of the moisture content loss of Not peeled, Peeled and Chopped categories of cassava in
the 10 days;

12
 Rate of moisture content loss
1.8

1.6

1.4

1.2

0.8

0.6

0.4

0.2

0
Not peeled Peeled Chopped

B1 B2 B3

MOISTURE CONTENT LOSS OF CASSAVA AFTER 15 DAYS ARE AS FOLLOWS:

Category Weight after waxing Weight after 10 days Loss of moisture

content

B1(np) 275.3g 273.5g 1.8g

B2(np) 369.6g 367.2g 2.4g

B3(np) 203.0g 201.3g 1.7g

B1(p) 203.2g 201.2g 2.0g

B2(p) 241.6g 234.1g 7.5g

B3(p) 230.8g 223.0g 7.2g

B1(c) 79.2g 70.1g 9.1g

B2(c) 102.6g 95.4g 7.2g

B3(c) 119.2g 111.5g 7.7g

Weight before waxing Weight after 15 days Loss of moisture

content

Control 341.5g 320.3g 21.2g

13
 Loss of moisture content in 15 days = Weight after waxing – Weight after 15 days

Average loss of moisture content for Not Peeled cassava category in 15 days:

{MC [C 1 ( np ) ]+ MC [C 2 ( np )]+ MC [C 3 ( np ) ]}
Average loss of MC for Group C (np) =
3

1.8+2.4+1.7
= 1.96g
3

Average loss of moisture content for Peeled cassava category in 15 days:

{MC [C 1 ( p ) ]+ MC [C 2 ( p ) ]+ MC [C 3 ( p ) ]}
Average loss of MC for Group C (p) =
3

2.0+7.5+7.2
= 5.56g
3

Average loss of moisture content for Chopped cassava category in 4 days:

{MC [C 1 ( c ) ]+ MC [C 2 ( c )]+ MC [C 3 ( c )]}

Average loss of MC for Group C (c) =
3

9.1+7.2+7.7
= 8.0g
3

Comparison of the moisture content loss of Not peeled, Peeled and Chopped categories of cassava in
the 15 days;

14
 Rate of moisture content loss
10
9
8
7
6
5
4
3
2
1
0
Not peeled Peeled Chopped

B1 B2 B3

The above experiment was done in the central laboratory of the faculty of agriculture and was
measured with a electronic scale, its values were measured in grams (g)

4.1 OBSERVATIONS DURING EXPERIMENT

It was observed that the paraffin wax begins to harden immediately after removal from the heat source.

For experiment to be properly carried out, the paraffin wax has to always be in contact with the heat

source to keep liquid.

It was observed that heating the paraffin wax with high heat at high temperature can cause damage to

the cassava. As such the melted paraffin wax should be kept at constant low heat not more that 70

degrees and prevented from boiling.

15
Before the experiment, it was believed that cassavas with injuries and cracks cannot undergo this

storage method. It was observed during this experiment that cracks and injuries has little effect on this

method as long as they are properly washed and socked with fungicide.

After the appointed days, no cracks or breakage in the paraffin was observed when monitored. However,

the waxed cassava should be handled with care to avoid breakage from falling.

It was observed during this experiment that the cassava that were not peeled were able to retain most

of its moisture contents above the rest categories and stay fresh till the appointed day.

It was observed that the chopped cassava was able to retain the least moisture contents amongst the

rest of the categories.

4.2 FIGURE CHARTS AND DISCUSSION

This section present diagram curve of the average loss of moisture content for the Not peeled, Peeled

and Chopped categories in the timeframe:

16
 Not peeled
2.5

1.5

0.5

0
0 Days 4 Days 10 Days 15 Days

Not peeled

Figure 4.1 Loss of moisture content curve for Not peeled cassava categories for the 3 timeframes

From Figure 4.1 We can see that the increase in moisture loss increase as the days increases.

Peeled
6

0
0 Days 4 Days 10 Days 15 Days

Peeled

17
Figure 4.1 Loss of moisture content curve for peeled cassava categories for the 3 timeframes

From Figure 4.1 We can see that the increase in moisture loss increase as the days increases. We also
notice a sharp increase on the 10th day.

Chopped
9

0
0 Days 4 Days 10 Days 15 Days

Chopped

Figure 4.1 Loss of moisture content curve for Not peeled cassava categories for the 3 timeframes

From Figure 4.1 We can see that the increase in moisture loss increase as the days increases.

Comparison of the average loss of moisture content for Not peeled, Peeled and Chopped across the
three timeframes:

18
 9

0
0 Days 4 Days 10 Days 15 Days

Not peeled Peeled Chopped

Figure 4.1 comparison of the Loss of moisture content curve for all the categories for the 3 timeframes

From Figure 4.1 We can see that the increase in moisture loss increase across the categories. From the
Not peeled to the Chopped. We also see a drastic increase after the first 10 days and not after the first
4 days as it is found in unwaxed cassava

Comparison of the average loss of moisture content of the control and for all the categories across the
three timeframes:

19
 25

20

15

10

0
0 Days 4 Days 10 Days 15 Days

Not peeled Peeled Chopped Control

Figure 4.1 comparison of the Loss of moisture content curve for the control and all the categories for the 3
timeframes

It can be seen that the control lost more moisture content than the waxed cassavas.

20
 CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION

From the result obtained in this work, it is clear that waxing of cassava can help improve
storage. Thus, it is concluded that;
i. The loss of moisture content in the storage of waxed cassava decreases to an average of

5.3% the amount loss when it was not waxed.

ii. Injuries or cuts on the cassava before waxing does not have any adverse effect on the

waxing storage ability of waxing method, as long as the injuries and cuts are cleaned

and fungicides are applied.

iii. Waxing of cassava can keep it fresh and increase its shelf live for more than two weeks.

iv. Cassava with the skin still intact (not peeled cassava) is best for waxing as it helps to

store the cassava for a longer time.

v. Use of paraffin wax is economical for waxing of cassava and easily assessable to local

farmers

21
 5.2 RECOMMENDATIONS FOR FUTHER RESEARCH

It is recommended that the use of high temperature should be avoided when melting the
paraffin wax to avoid heat damage to the cassava when dipping. The temperature should be
kept at a constant temperature of less than 7degrees centigrade.

The cassava should be safely kept in a cool and safe place away from pests and rodents.

It is also recommended that the application of fungicides should be done before waxing to
enable the fungicide form a protection around the cassava before waxing.

It is recommended that for further testing the starch and the cyanide contents should be tested.

22
 REFERENCE

Assessment of the effect of post-harvest loss in Anambra state.

Chiekezie, Johnson Chimaobi1, Chiekezie, Njideka Rita, Nwankwo, Eucharia, Ozor, Maurice.

Breeding for postharvest physiological deterioration in cassava: problems and strategies

Wilton Mbinda & Asunta Mukami, vol.12, pp-269-272.

Aharoni, Y., Copel, A., Gil, M., & Fallik, E. (1996). Polyolefin stretch films maintain the quality of sweet

corn during storage and shelf-life. Postharvest Biology and Technology, 7(1–2), 171–176.

Everything You Ever Wanted to Know About Cassava

by Sylvio Martins, 38(1), 47–56.

Physiology of cassava Indira J. Ekanayake, David S.O. Osiru, Marcio C.M. Porto

CASSAVA Postharvest Care and Market Preparation

Ministry of Fisheries, Crops and Livestock New Guyana Marketing Corporation

National Agricultural Research Institute

Postharvest Handling and Storage of Fresh Cassava Root and Products: A Review Amarachi D.

Uchechukwu-Agua Umezuruike Linus Opara

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