Impact of brown streak necrosis on cassava value addition

Abstract

The main aim of this study was to investigate the quality and quantities of cassava flour produced and value chain development as a result of cassava brown streak disease (CBSD). Analysis of flour prepared from roots affected to various degrees of CBSD were assessed for various parameters such as starch and carbohydrate content, viscosity, pasting temperature, colour and pH. Values showed significant differences between the grades. There was a strong correlation (R2=0.904) between flour viscosity breakdown and pH value, and with peak viscosity and pH value (R2=0.737). A 25% level of CBSD root necrosis not only increased the conversion ratio of fresh roots to final product, but also presented an additional $41-47/t for the cost of fresh cassava roots if necrotic tissue were removed, representing a significant economic loss that makes cassava processing unprofitable