




































 

 

 
75 

© 2017 Conscientia Beam. All Rights Reserved. 

HARVESTING DATE INFLUENCES CASSAVA (Manihot Esculenta Crantz) YIELD AND 
QUALITY OF BASED-PRODUCTS   

 

 

Mapiemfu-Lamaré,  
D.1+ 
Ngome, A.F.2 
Eyenga, E.F.3 
Mbassi, J.E.G.4 
Suh C.5 

 

1,2,3,4,5Institute of Agricultural Research for Development (IRAD) Messa 
Yaounde, Cameroon 

 
(+ Corresponding author) 

 ABSTRACT 
 
Article History 
Received: 27 April 2017 
Revised: 30 May 2017 
Accepted: 22 June 2017 
Published: 12 July 2017 
 
 

Keywords 
Cassava roots 
Yield 
Age 
Cassava based-products 
Quality. 

 
In order to evaluate cassava roots yield of two varieties at three harvesting dates and 
assess the effect of harvesting date on physico-chemical composition of roots and 
quality of gari and baton de manioc, a study was done.  Cassava roots of a popular 
variety (local white) and the improved variety 8034 were harvested in small holder 
farmers’ fields in the mono-modal humid forest zone and the bimodal humid forest zone 
of Cameroon. At harvest, the yield was evaluated, the physico-chemical composition of 
roots evaluated and a sensory test carried out on gari and baton de manioc after 
processing. Results showed that harvesting date has an effect on the cassava roots yield, 
for both local white and variety 8034. Cassava yield varied according to agro-ecological 
zones, with higher yield in the mono-modal humid forest zone than the bimodal humid 
forest zone. The nutrient content in cassava root varied with the variety and age of 
roots. There was an increase with the age of roots for K, P and dry matter content for 
the variety 8034. With the local white variety, there was an increase in total N and dry 
matter content. In contrary, there was a gradual decrease of percentage Mg, K, Na with 
the age of cassava roots for the variety 8034.Baton de manioc obtained from variety 
8034 at 10-12 months and gari obtained from same variety were scored the highest 
global quality. 
 

Contribution/Originality: This study is one of very few studies which have investigated the right harvesting 

time and the best cassava variety to be used to obtain good cassava based-products. 

 

1. INTRODUCTION 

Cassava (Manihot esculenta Crantz) is a shrub grown in the tropics and subtropics for its underground starchy 

tuberous roots. Cassava roots are a major staple food for more than 800 million people in the world [1]; [2]. In 

Africa, cassava production has more than tripled since 1961 from 33 million tons per year to 101 million tons [3]. 

The world annual global production was estimated at approximately 276 million metric tons in 2013. According to 

FAO IFAD WFP The State of Food Insecurity in the World [4] cassava roots produced in Cameroon was 

estimated at 4 287 177 tons in 2013.  

Cassava roots can be boiled and consumed fresh, but its popularity is due largely to its usage in the production 

of foods like gari, fufu, chip, baton de manioc, industrial starch, etc. These are sold both in Cameroon and elsewhere 

in Central Africa for the rapidly growing urban populations [5]. The major challenges to the development of the 

cassava subsector in Cameroon include many factors among which are the limited adoption of improved seeds, high 

Current Research in Agricultural Sciences 
2017 Vol. 4, No. 3, pp. 75-83 
ISSN(e): 2312-6418 
ISSN(p): 2313-3716 
DOI: 10.18488/journal.68.2017.43.75.83 
© 2017 Conscientia Beam. All Rights Reserved. 

 
 
 

 
 

 
 

http://crossmark.crossref.org/dialog/?doi=10.18488/journal.68.2017.43.75.83&domain=pdf&date_stamp=2017-01-14


Current Research in Agricultural Sciences, 2017, 4(3): 75-83 

 

 
76 

© 2017 Conscientia Beam. All Rights Reserved. 

labor cost: low level of mechanization, poor field management. These poor practices lead to low yield. Cameroon’s 

cassava yield in 2013 was averagely 14.7 t/ha, meanwhile 21.8 t/ha were obtained in Thailand [3]. IITA 

(International Institute for Tropical Agriculture (IITA) and African National Agricultural Research Systems 

(NARS) have played leading roles in the development of improved cassava varieties that are multiple disease and 

pest resistant, early maturing, and high yielding. African countries have released an estimated 384 high yielding 

cassava varieties between 1970 and 2014. In addition to high yield, and good levels of multiple disease and pest 

resistance, these cassava varieties have good acceptable quality for food, feed and industrial uses in Africa. While the 

combination of these new varieties and better agronomic practices could increase yields per unit area by at least 40 

%, the rate of adoption by smallholder farmers has been low. In addition, small holder farmers have limited 

knowledge on the good agronomy practices, including the use of adaptable seeds, planting density, weed and 

fertilizer management. In addition, the production cycle of each variety of cassava may not be respected by farmers, 

as the cassava root yield is affected by age at harvest [6]. 

Gari and baton de manioc are among the most popular fermented and eaten cassava based-products in 

Cameroon and other parts of Central and West Africa. Traditionally, cassava processors get cassava roots for 

processing either from their farms or buy in the market or from other farmers; in more cases, the age or variety is 

not known.  Consequently, this influences the quality of the end product. In these conditions, the quality of cassava 

based-products may not be consistent even when produced by one processor and this using a standard procedure. 

Previous studies have discussed the effect of the age of the harvested cassava roots on organoleptic properties 

of cooked roots and physio-chemical characteristics of extracted starch [7]; [8]. These parameters can influence 

the quality of flour and ultimately the final products made from the flour. However, little is known about the 

variation of the physico-chemical composition of cassava roots as well as the quality of cassava based-products with 

the age of the roots.   

The objectives of this study were therefore (1) evaluate cassava roots yield of two varieties at three harvesting 

dates, (2) evaluate the effect of harvesting date on the physic-chemical composition of the roots and the quality of 

gari and baton de manioc, through a sensory analysis.  

 

2. MATERIAL AND METHODS 

2.1. Study Site 

The study was carried out in the mono-modal humid forest agro-ecological zone (zone 4) and the bimodal 

humid forest agro-ecological zone (zone 5), of Cameroon, specifically in Southwest and Centre regions. In zone 5, 

three villages were taken into consideration: Mefomo (3° 50’ 32’’N, 11° 16’ 5’’E, 715 m), Nkolmelen (3° 58’ 21’’N, 

11° 16’ 37’’E, 565 m) and Ntang (3° 49’ 56’’N, 11° 15’ 37’’E, 699 m). In zone 4, cassava roots were sampled at 

Batoke (4° 2’ 1’’N, 9° 6’ 15’’E, 107 m) and Ekona (4° 12’ 36’’N, 9° 19’ 25’’E, 437 m). 

 

2.2. Material 

Two cassava varieties namely 8034 and a popular local variety call ‘local white’ were used as vegetative 

materials. Other materials like a scale balance, bags, water, disposable plates, cups and spoons, frying pan, leaves, 

etc. were used. 

 

3. METHODS 

3.1. Sampling and Sample Size 

The selection of villages and farms was done randomly. Harvesting was done as follow: Three harvesting dates 

after planting for each variety at 8-10 months, 10-12 months and above 14 months. Two cassava based-products 

(gari and baton de manioc) were evaluated for each cassava variety. 

 



Current Research in Agricultural Sciences, 2017, 4(3): 75-83 

 

 
77 

© 2017 Conscientia Beam. All Rights Reserved. 

3.2. Harvesting of Roots Data Collection on Yield 

Cassava roots of each variety and each age were harvested separately by hand. For each farm, five plants were 

randomly selected and harvested. Roots from were weighed and recorded per plant, using a scale balance. This 

exercise was repeated three times and the mean recorded. The yield of fresh cassava roots was calculated using 

equation (1), Hayford [9]. 

   (1) 

3.3. Production of Gari and Baton De Manioc 

The processing of cassava roots into gari and baton de manioc, was done at the food technology laboratory at 

the Institute of Agricultural Research for Development (IRAD) Nkolbisson. For the processing of both cassava 

based- products, a popular processing scheme was used. Each variety harvested at each age for processed separately.  

 

3.4. Production of Gari and Data Collection 

The harvested cassava roots were peeled, cleaned and grated manually. The grated cassava was packed in jute 

bag (each sample in a bag), tied and a heavy load was placed on the bag to remove excess water and to initiate the 

process of fermentation for 3 days (72 hours) at room temperature. The excess water was removed totally from the 

permeated cassava to ensure easy toasting of the gari. About one kg of each sample was then toasted in a pan for 

about 20 minutes to produce a fresh yellow gari by adding a bite of palm oil (Figure 1). 

Before processing peeled cassava roots into gari, the weight of roots was recorded, as well after processing, gari 

was weighed. 

 

 
Figure-1. Steps of gari processing from cassava roots 

 

3.5. Production of Baton De Manioc and Data Collection 

The harvested cassava roots were peeled, cleaned and cut into small pieces manually. The small pieces of 

cassava roots were soaked in water (in plastic containers) for 72 hours in room temperature. The soft roots were 



Current Research in Agricultural Sciences, 2017, 4(3): 75-83 

 

 
78 

© 2017 Conscientia Beam. All Rights Reserved. 

then removed from water washed (fibres were removed).  The paste was obtained after grinding in the machine and 

the excess water was removed by pressing in jute bags. The paste was the wrapped and tied in leaves and cooked 

with water for about 45 min to obtain baton de manioc (Figure 2).  

Before processing peeled cassava roots into baton de manioc, the weight of roots was recorded; after processing, 

baton de manioc was weighed as well. 

 

 
Figure-2. Steps of baton de manioc processing from cassava roots 

 

3.6. Evaluation of Dry Matter and Nutrients Content 

The dry matter and nutrient content was performed on fresh cassava roots of the two varieties, harvested at 

three different ages each. The nutrients evaluated were Ca, Mg, K, Na, total N, total P. 

 

3.7. Sensory Evaluation 

A descriptive test was done on gari and baton de manioc, in order to determine differences between the tested 

products to be evaluated.  A panel of 12 qualified persons did the evaluation, at the food technology laboratory of 

IRAD Nkolbisson. Parameters taking into consideration for baton de manioc were flavor, texture (elasticity, sticky 

and fiber) and global quality; for gari, there were flavor, texture (granular, crispy, melty, buttery) and global 

quality. For both cassava based-products, parameters were scored using a scale of 0 (very disagreeable) to 5 (very 

pleasant). All data were collected with three replications. 

 

 



Current Research in Agricultural Sciences, 2017, 4(3): 75-83 

 

 
79 

© 2017 Conscientia Beam. All Rights Reserved. 

3.8. Data Analysis 

The statistical program used for the analysis was SAS. The effect harvesting date on nutrient content of 

cassava roots was evaluated using ANOVA test through the General Linear Model Procedure (GLM Proc). When 

the F-test was significant (p<0.05), the Duncan test for paired comparisons was used to compare means.  

 

4. RESULTS AND DISCUSSION 

4.1. Variation of Cassava Yield with Harvesting Date 

Generally, there was an increase in cassava yield with harvest time, irrespective of variety and zone. Cassava 

roots yield more when harvested late  [10]. Show that the best yield of fresh roots was obtained at 18 months after 

planting, for the varieties evaluated.  The variety 8034, an improved variety registered high yields than the local 

white cassava variety at both sites (Figure 3). Higher cassava yields was observed from 8034 as compare to local 

varieties by the authors [11]. 

Cassava yields were higher in the mono-modal humid forest ecological zone (zone 4) than the bimodal humid 

forest agro-ecological zone (zone 5). This is probably due to the very fertile andosoil (volcanic soil) around the 

Mount Cameroon zone.  Meanwhile the soils of the zone 5 are mostly acidic ferralsol. Similarly, the level of rainfall 

is higher (400-11000 mm per year) in the zone 4 than zone 5 (1600-2000 mm per year). Increase rainfall increases 

water availability for growth. 

There was a high variability in yield of local white variety as observed with the standard error of the means 

(Figure 3). This could be due to the nonuniformity of planting material used by farmers during the production. 

Generally, the average yield obtained from local white variety was low (10.31 t/ha) as compare to 12 to 56 t/ha 

obtained in farmers field by authors [12] or 34.5 t/ha obtained by Khang, et al. [13] on-station. This low yields 

may be due to poor agronomy practices done by farmers. Planting density was not respected by farmers: planting 

density was very high, with about 0.5 m between plants. High cassava root yield is obtained with lower densities of 

0.8x0.8 m, 1.0x1.0 m, or 13594 plants per hectare [14]; [15]. Furthermore, farmers’ cassava fields were not 

weeded, while the adverse effect of the weed on cassava yield has been discussed by many authors [12]; [16]; [17]. 

 

 
Figure-3. Effect of harvesting time on yield of cassava (local and improved variety 8034) in the bi-modal humid forest (zone 5) and mono-
modal humid forest (zone 4) agro-ecological zones of Cameroon.  Bars are standard error of means (n=5). 

 

4.2. Variation of Nutrient Content in Cassava Roots With Respect to the Variety and the Harvesting Date 

In general, the nutrient content of 8034 and the local white cassava varieties evaluated was in the same range 

as those described earlier by [18-20]. The nutrient content in cassava root varied with the variety and the age of 

roots (Table 1). A significantly difference was observed between the cassava variety 8034 and the local white 



Current Research in Agricultural Sciences, 2017, 4(3): 75-83 

 

 
80 

© 2017 Conscientia Beam. All Rights Reserved. 

variety, with respect to the total N, K, Na, P and dry matter content. There was an increase from 0.79 %c to 0.97 %a 

for K, 0.07 %b to 0.13 %a for P and 28.10 %c to 38.43 %a for dry matter content; 0.46 %b to 0.54 %a for total N and 

37.60 %b to 41.03 %a for dry matter content, respectively for the improved variety 8034 and the local white variety 

(Table 1). In the other hand, the percentage of Mg decreased (p<0.05) with the age of cassava roots for the variety 

8034. There was also a gradual decrease of the percentage Mg, K, Na with the age of roots and varied from 0.12 %a, 

to 0.05 %c, 0.66 %a to 0.38 %c, 6.16 %a to 5.77 %b respectively for Mg, K, Na and from 8 to 10 to above 14 months 

old in variety 8034 (Table 1). 

 The dry matter content and the total N were higher in the local white variety as compare to the variety 8034, 

meanwhile the mean value of K, Na, and P content were higher in 8034 than those of the local white variety (data 

not shown on tables and figures). 

 

Table-1.Variation of the nutrient content in the roots of two cassava varieties harvested at three ages 

Cassava 
variety 

Age of 
roots 
(months) 

Total N 
(%) 

Ca (%) Mg (%) K (%) Na (%) P (%) DM 
(%) 

8034 8-10 0.33±0.0
04 a 

0.07±0.0
06 a 

0.10±0.0
06 a 

0.79±0.
006 c 

9.30±0.1
73 b 

0.07±0.0
11 b 

28.10±0
.06 c 

 10- 12 0.35±0.0
02 a 

0.06±0.0
06 a 

0.09±0.0
06 a 

0.83±0.
006 b 

12.73±0.
014 a 

0.11±0.0
06 a 

31.49±0
.25 b 

 Above 14 0.34±0.0
4 b 

0.06 
±0.006 a 

0.07±0.0
06 b 

0.97±0.
006 a 

7.76±0.0
34 c 

0.13±0.0
06 a 

38.43±0
.109 a 

Local white 
variety 

8-10 0.46±0.0
06 b 

0.05±0.0
06 a 

0.12±0.0
06 a 

0.66±0.
06 a 

6.16±0.0
11 a 

0.08±0.0
17 a 

37.60±0
.28 b 

 10- 12 0.30±0.0
06 c 

0.05±0.0
06 a 

0.09±0.0
06 b 

0.61±0.
006 b 

6.156±0.
026 a 

0.05±0.0
17 a 

38.16±0
.017 b 

 Above 14 0.54±0.0
06 a 

0.06±0.0
06 a 

0.05±0.0
06 c 

0.38±0.
006 c 

5.77±0.0
40 c 

0.07±0.0
08 a 

41.03±0
.09 a 

 

4.3. Sensory Evaluation  

Results obtained on baton de manioc showed that, generally all the baton de manioc samples could be described 

as moderately aromatic, lowly sweet, sticky or fibrous, no salty or bitter, lowly to moderately elastic (Figure 4), 

with slight variations according to the cassava varieties and the harvesting date. Baton de manioc produced using 

cassava roots of the variety 8034 harvested at 10-12 months old was scored the highest global quality. This baton 

de manioc sample was particularly described as moderately aromatic or elastic, no sticky or fibrous. The use of 

cassava roots for the production of baton de manioc is one the criteria of cassava variety preference selected by 

farmers in Cameroon [21]. 

 



Current Research in Agricultural Sciences, 2017, 4(3): 75-83 

 

 
81 

© 2017 Conscientia Beam. All Rights Reserved. 

Six point scale for the evaluation of the Six point scale for the evaluation of the 

intensities of taste, texture and aromas overall quality of baton de manioc 

0 Absent     0 Very bad 

1 Very low     1 Bad 

2 Low      2 Not so good 

3 Normal     3 Good 

4 High      4 Very good 

5 Very high     5 Excellent 

Figure-4. Description of baton de manioc according cassava roots variety and age 

 

Concerning gari, all the samples evaluated could be described as moderately to highly aromatic or granular, 

lowly sweet, sour or buttery and moderately crispy. The gari sample produced using the cassava variety 8034 

harvested at 8-10 months old was scored the highest global quality (Figure 5). Reference Levai, et al. [22] showed 

that consumers prefer gari as snack which is not too sour to the taste. Like for baton de manioc, one of the criteria 

of cassava variety preference selected by farmers in Cameroon is the use its roots for the production of gari [21]. 

 

Six point scale for the evaluation of the Six point scale for the evaluation of the  

intensities of taste, texture and aromas overall quality of gari  

0 Absent     0 Very bad 

1 Very low     1 Bad 

2 Low      2 Not so good 

3 Normal     3 Good 

4 High      4 Very good 

5 Very high     5 Excellent 

Figure-5. Description of gari according cassava roots variety and age 

 

5. CONCLUSION 

This study aimed to investigate the effect of three harvest dates of two cassava varieties on yield and quality of 

cassava based-products in two agro-ecological zones in Cameroon.  



Current Research in Agricultural Sciences, 2017, 4(3): 75-83 

 

 
82 

© 2017 Conscientia Beam. All Rights Reserved. 

Results showed an increase in cassava yield with harvest date, irrespective of variety and zone. Cassava yield 

varied according to agro-ecological zones. Yields were higher in the mono-modal humid forest agro-ecological zone 

(zone 4) than the bimodal humid forest agro-ecological zone (zone 5), probably due to the very fertile andosoil 

(volcanic soil) around the Mount Cameroon zone.  Meanwhile the soils of the zone 5 are mostly acidic ferralsoils. 

There was a variation of the nutrient content with the variety and the age of roots with respect to the total N, 

K, Na, P and dry matter content. 

Finally, sensory test showed that baton de manioc and gari produced using roots of cassava variety 8034 

harvested respectively at 10-12 months and 8-10 months old were scored the highest global quality. This cassava 

variety is therefore good for processing as previously described. 

 

Funding: The Authors like to acknowledge the project ‘Contrat désendettement et développement  (C2D) - 
Programme d’appui à la recherche (PAR) - Institut de recherche agricole pour le développement (IRAD)’ for 
the funding this recsearch activity.   
Competing Interests: The authors declare that they have no competing interests. 
Contributors/Acknowledgement: All authors contributed equally to the conception and design of the 
study. 

 

REFERENCES 

[1] Ecocrop, Ecocrop, ecocrop database: FAO, 2011. 

[2] V. Lebot. Tropical root and tuber crops: Cassava, sweet potato, yams and aroids. Crop production science in 

horticulture (17), CAB books. UK: CABI, Wallingford, 2009. 

[3] FAO (Food and Agriculture Organization), "FAOSTAT." Retrieved from http://faostat.fao.org, 2015. 

[4] FAO IFAD WFP The State of Food Insecurity in the World, Strengthening the enabling environment for food security and 

nutrition. Rome: FAO, 2014. 

[5] E. Njukwe, J. Duindam, S. Hauser, B. Maziya-Dixon, D. Amadou, O. Onadipe, A. Mbairanodji, T. Ngue-Bissa, and H. 

R. KirschtHanna, "Development and dissemination of a manual cassava chipper in Cameroon. In tropical roots and 

tuber crops and the challenges of globalization and climate change," in Proceedings of the 11th Triennial Symposium of the 

ISTRC-AB, October 4–8, 2010, Kinshasa, 2012b, pp. 449–452.  

[6] F. Apea-Bah, I. Oduro, W. Ellis, and Safo-Kantanka, "Factor analysis and age at harvest effect on the quality of flour 

from four cassava varieties," World Journal of Dairy & Food Sciences, vol. 6, pp. 43-54, 2011. View at Google Scholar  

 [7] I. Defloor, R. Swennen, M. Okanga, and J. A. Delcour, "Moisture stress during growth affects the breadmaking and 

gelatinisation properties of cassava (Manihot Esculenta Crantz) flour," Journal of the Science of Food and Agriculture, vol. 

76, pp. 233-238, 1998a.  

[8] V. Santisopasri, K. Kurotjanawong, S. Chotineeranat, K. Piyachomkwan, K. C. Sriroth, and A. A. Melifonwu, "Weed 

and their control in cassava," African Crop Science Journal, vol. 2, pp. 519-530, 1994. View at Google Scholar   

[9] M. A. Hayford, "Growth, yield and tuber quality of cassava as influenced by terramend 21, poultry manure and 

inorganic fertilizer," 2009. 

[10] T. Mulualem and B. Ayenew, "Cassava (Mannihot Esculenta Cranz) varieties and harvesting stages influenced yield 

and yield related components," Journal of Natural Sciences Research, vol. 2, pp. 122-128, 2012. View at Google Scholar   

[11] N. C. Temegne, A. F. Ngome, and K. A. Fotso, "Influence de la composition chimique du sol sur la teneur en éléments 

nutritifs et le rendement du manioc (Manihot Esculenta Crantz, Euphorbiaceae) dans deux zones agro-écologiques du 

Cameroun," International Journal of Biological and Chemical Sciences, vol. 9, pp. 2776-2788, 2015. View at Google Scholar | View 

at Publisher 

[12] P. Khanthavong, S. Oudthachit, A. Souvannalat, and N. Matsumoto, "Effect of weed biomass on cassava yield related to 

weeding times, APAR," vol. 5, 2016.  

http://faostat.fao.org,/
https://scholar.google.com/scholar?hl=en&q=Factor%20analysis%20and%20age%20at%20harvest%20effect%20on%20the%20quality%20of%20flour%20from%20four%20cassava%20varieties
https://scholar.google.com/scholar?hl=en&q=Weed%20and%20their%20control%20in%20cassava
https://scholar.google.com/scholar?hl=en&q=Cassava%20(Mannihot%20Esculenta%20Cranz)%20varieties%20and%20harvesting%20stages%20influenced%20yield%20and%20yield%20related%20components
https://scholar.google.com/scholar?hl=en&q=Influence%20de%20la%20composition%20chimique%20du%20sol%20sur%20la%20teneur%20en%20éléments%20nutritifs%20et%20le%20rendement%20du%20manioc%20(Manihot%20Esculenta%20Crantz,%20Euphorbiaceae)%20dans%20deux%20zones%20agro-écologiques%20du%20Cameroun
http://dx.doi.org/10.4314/ijbcs.v9i6.21
http://dx.doi.org/10.4314/ijbcs.v9i6.21


Current Research in Agricultural Sciences, 2017, 4(3): 75-83 

 

 
83 

© 2017 Conscientia Beam. All Rights Reserved. 

[13] D. N. Khang, H. Wiktorsson, and T. R. Preston, "Yield and chemical composition of cassava foliage and tuber yield as 

influenced by harvesting height and cutting interval," Asian-Australasian Journal of Animal Sciences, vol. 18, pp. 1029-

1035, 2005. View at Google Scholar | View at Publisher 

[14] N. A. Streck, D. G. Pinheiro, A. J. Zanon, L. F. Gabriel, T. S. M. Rocha, A. T. Souza, and M. R. Silva, "Effect of plant 

spacing on growth, development and yield of cassava in a subtropical environment," Bragantia, vol. 73, pp. 407-415, 

2014. View at Google Scholar   

[15] T. S. Silva, P. S. L. Silva, J. D. Braga, L. M. Silveira, and R. P. Sousa, "Planting density and yield of cassava roots," 

Revista Ciência Agronômica, vol. 44, pp. 317-324, 2013. View at Google Scholar | View at Publisher 

[16] P. Olorunmaiye, M. Patience, and K. S. Olorunmaiye, "Effect of integrated weed management on weed control and 

yield components of maize and cassava intercrop in Southern Guinea Savanna ecology of Nigeria," AJCS, vol. 3, pp. 

129-136, 2009. View at Google Scholar   

[17] A. E. Agahiu, K. P. Baiyeri, and R. O. Ogbuji, "Structural morphology of Cassava (Manihot Esculenta Crantz) 

genotypes influenced yield and responses to weed management in the Guinea savanna zone of Nigeria," Journal of 

Applied Biosciences, vol. 48, pp. 3270-3278, 2011.  

[18] M. H. French, The nutritive value of cassava roots. Tanganyika: Rep. Cet. Dep, 1937. 

[19] J. N. Maner, J. Buitrago, and I. Jimenez, "Utilisation of yuca in swine feeding," in Proc. Int. Symp, Tropical Root Crops, 

Trinidad, 2, Section VI, 1967, pp. 62-71. 

[20] E. Dongmeza, S. Steinbronn, G. Francis, U. Focken, and K. Becker, "Investigations on the nutrient and antinutrient 

content of typical plants used as fish feed in small scale aquaculture in the mountainous regions of Northern Vietnam, " 

Feed Science and Technology, vol. 149, pp. 162-178, 2009. View at Google Scholar | View at Publisher 

[21] E. Njukwe, R. Hana, H. Kirscht, and S. Araki, "Farmers perception and criteria for cassava variety preference in 

Cameroon," African Study Monographs, vol. 34, pp. 221–234, 2013. View at Google Scholar   

[22] L. D. Levai, M. A. Nsimi, G. Nana, A. M. Ngone, A. Amayana, A. M. L. Sama, and F. A. Ngome, "Consumer perception 

of gari prototypes and prospects for improvement and marketing in the South West region of Cameroon," IJAER, vol. 

2, pp. 1304-1318, 2016. View at Google Scholar   

 

 

 

 

 

 

 

 

 

 
Views and opinions expressed in this article are the views and opinions of the author(s), Current Research in Agricultural Sciences shall not be responsible or 
answerable for any loss, damage or liability etc. caused in relation to/arising out of the use of the content. 

 

https://scholar.google.com/scholar?hl=en&q=Yield%20and%20chemical%20composition%20of%20cassava%20foliage%20and%20tuber%20yield%20as%20influenced%20by%20harvesting%20height%20and%20cutting%20interval
http://dx.doi.org/10.5713/ajas.2005.1029
https://scholar.google.com/scholar?hl=en&q=Effect%20of%20plant%20spacing%20on%20growth,%20development%20and%20yield%20of%20cassava%20in%20a%20subtropical%20environment
https://scholar.google.com/scholar?hl=en&q=Planting%20density%20and%20yield%20of%20cassava%20roots
http://dx.doi.org/10.1590/s1806-66902013000200014
https://scholar.google.com/scholar?hl=en&q=Effect%20of%20integrated%20weed%20management%20on%20weed%20control%20and%20yield%20components%20of%20maize%20and%20cassava%20intercrop%20in%20Southern%20Guinea%20Savanna%20ecology%20of%20Nigeria
https://scholar.google.com/scholar?hl=en&q=Investigations%20on%20the%20nutrient%20and%20antinutrient%20content%20of%20typical%20plants%20used%20as%20fish%20feed%20in%20small%20scale%20aquaculture%20in%20the%20mountainous%20regions%20of%20Northern%20Vietnam,%20
http://dx.doi.org/10.1016/j.anifeedsci.2008.04.012
https://scholar.google.com/scholar?hl=en&q=Farmers%20perception%20and%20criteria%20for%20cassava%20variety%20preference%20in%20Cameroon
https://scholar.google.com/scholar?hl=en&q=Consumer%20perception%20of%20gari%20prototypes%20and%20prospects%20for%20improvement%20and%20marketing%20in%20the%20South%20West%20region%20of%20Cameroon

