Chemical root traits differentiate ‘bitter’ and ‘sweet’ cassava accessions from the Amazon

Araújo, Francisca das Chagas Bezerra de; Cunha, E. F. M.; Cunha, Rosiane Lopes da; Neto, J. T. de Farias; Silva, Rodrigo de Souza

doi:10.1590/1984-70332019v19n1a11

Cited by 10 publications

(5 citation statements)

References 18 publications

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“…In this sense, among the cultivars evaluated in the research, Água Morna and Venâncio had the highest levels, while the cultivar BRS Gema de Ovo expressed the lowest levels. Rimoldi et al (2006), Silva et al (2014) and Araújo et al (2019) found a difference in the starch content in table cassava cultivars ranging from 19% to 33.50%, attributed to genetic factors.…”

Section: Resultsmentioning

confidence: 98%

“…Regarding the soluble solids variable, the highest values were observed for the cultivars Recife and Venâncio, while Água Morna and BRS Gema de Ovo had the lowest levels. Araújo et al (2019) evaluated the chemical composition of 16 genotypes of table cassava and found a variation of 1.94% to 2.99% in soluble solids.…”

Section: Resultsmentioning

confidence: 99%

“…The behavior of table cassava cultivars varied for titratable acidity, with emphasis on the cultivars Água Morna and Venâncio with the highest values, and BRS Gema de Ovo and Recife with the lowest values. Araújo et al (2019) evaluated the chemical composition of 16 table cassava genotypes and found a variation from 1.76% to 4.37% in titratable acidity. This is a physicochemical characteristic that is influenced by the genotype.…”

Section: Resultsmentioning

confidence: 99%

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Quality of Table Cassava Roots Fertilized With Phosphorus1

et al. 2021

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The quality parameters of cassava roots vary between cultivars and depend on abiotic factors, such as plant nutrition. However, the magnitude of how these factors interfere is not yet well defined, especially for phosphorus (P), which is a nutrient directly linked to the synthesis of sugars and starches in plants. Thus, the objective of the research was to evaluate the quality of roots of table cassava cultivars fertilized with doses of P in the Brazilian semiarid. The research was carried out at the Rafael Fernandes experimental farm, Mossoró, RN, Brazil, from June 2018 to April 2019. The experimental design used was in randomized blocks, arranged in subdivided plots and with four replications. Doses of P (0, 60, 120, 180 and 240 kg ha-1 of P2O5) were applied in the plots, and in the subplots, the table cassava cultivars (Água Morna, BRS Gema de Ovo, Recife and Venâncio). Firmness, elasticity, titratable acidity, soluble solids, total soluble sugars, starch and cooking were all evaluated. The quality of table cassava roots varied depending on the cultivar and the dose of P. Doses of P between 120 and 240 kg ha-1 of P2O5 increase the starch content and reduce the cooking time of table cassava roots.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Quality of Table Cassava Roots Fertilized With Phosphorus1

et al. 2021

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“…There were 33 clones classified as high protein, showed 5.94 to 8.31 mg per 100g of crude protein. Araújo, Moura, Cunha, Farias-Neto and Silva (2019) studied Brazilian sweet and biter cassava cultivars and their protein content were 0.18-1.10 and 0.46-2.27, respectively. Yeoh and Truong (1996) studied how to determine protein contents of 15 cassava cultivars and concluded that three conversion factors could be used: kA, kAA and kP.…”

Section: Short Shelf Lifementioning

confidence: 99%

“…Free and total cyanide were significantly associated with the first component (both eigenvectors 0.36). Ashes and total titratable acidity (TTA) were highly correlated with the third component, -0.53 and -0.52, respectively, and total carotenoids (TC) was highly correlated with the fourth component (0.81) (Araújo et al, 2019).…”

Section: Cyanogenic Glycosides (Hcn)mentioning

confidence: 99%

Sweet cassava cooking time

Miranda

Spinosa

Destro

et al. 2020

ASB J.

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Yield and culinary quality of tuber cassava roots can be influenced by several factors such as genotype, soil fertility, cultural management, climatic conditions, harvest, handling and storage after harvest as well as cooking ways. For consumers, the most important characteristics for sweet cassava roots are how fast they are cooked and its taste. Thus, the objective of this research was to the study the evolution of different methods to evaluate tuber cassava roots cooking time that can be used by breeders. It is essential that statistical analyses are realized, in order to arrive to confident results. Other important observations are the cost and ease of application of the methodology and whether more sophisticated equipment is available. Certainly, it is desirable an increase in carotenes, proteins, as well as yield, once for millions, sweet cassava is the main source of energy.

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Transferring Cassava Processing Technology from Brazil to Africa

Alves

Oliveira

Motta

2022

Root, Tuber and Banana Food System Innovations

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Cassava is currently the fourth most important food production crop in tropical and developing countries. Cassava root and its by-products are the main source of calories for the diets of 800 million people in Africa, South America, and Southeast Asia. Over the past 20 years, the Brazilian Agricultural Research Corporation (Embrapa) and collaborators have been developing innovations for the use and postharvest processing of cassava. These technologies have been transferred and disseminated to technicians, entrepreneurs, producers, and processors of cassava from several African countries. This South-South cooperation has been conducted in Brazil through short trainings, workshops, and technical visits requested by national R&D institutions, cooperatives, cassava producers, and processors associations and sponsored by international agencies and foundations. In this chapter, we present an overview of the technology transfer activities of Embrapa Mandioca e Fruticultura carried out for Africa, focusing on technological innovations that result in products and by-products of cassava root processing, especially those with great potential for adoption and opening new markets for Africa (e.g., precooked and frozen cassava, cassava chips, among others). The selection of these innovations was based on observations of the trainees’ preferences and interests for technologies that they envisioned willingness to apply and share the technology when returning to their countries.

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Chemical root traits differentiate ‘bitter’ and ‘sweet’ cassava accessions from the Amazon

Cited by 10 publications

References 18 publications

Quality of Table Cassava Roots Fertilized With Phosphorus1

Quality of Table Cassava Roots Fertilized With Phosphorus1

Sweet cassava cooking time

Transferring Cassava Processing Technology from Brazil to Africa

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