Physicochemical properties of three sugary cassava landraces

Abstract

This study evaluates the physical and physicochemical properties of three sugary cassava (Manihot esculentaCrantz Palavras-chave: Manihot esculenta Crantz, açúcar, amido, composição.

Characterization and utilization of fermented cassava flour in breadmaking and placali preparation

“…The variation of ash content could be due to regional parameters as soil composition and cultural practices. In this study, the ash contents of roots were higher than the values ranging from 0.09 to 0.17% reported by Souza et al (2013) in three sugary cassava landraces. Sahore and Nemlin (2010) found in cassava roots (sweet and bitter species) the values of ash content ranging from 2.49 to 2.53%.…”

“…In the same mood, a significant difference was observed between the values of total sugars. The total sugar contents of roots from yace cultivar were lower than the values reported by Souza et al (2013). These authors found values ranging from 3.92 to 5.84% in three sugary cassava landraces in Brazil.…”

Molecular characterization of accessions of a rare genetic resource: sugary cassava (Manihot esculenta Crantz) from Brazilian Amazon

“…The identification of different types of sugary cassava can reveal mutants with different alterations in genes of starch conversion. Starch content of sugary cassava varied from 1.27 to 4.4 % (Souza et al 2013a), significantly lower than 25 to 33 % starch content commonly detected for normal cassava.…”

“…In the Brazilian Amazon, it was identified a mutant type of cassava that accumulates sugar in its roots and a low level of starch (Carvalho et al 2004;Souza et al 2013a), named sugary cassava. Possibly, it occurs due to a reduced expression of one of the enzymes involved in the conversion of sugar to starch, possibly due to a gene mutation (Carvalho et al 2004).…”

“…Those traditions stimulate farmers to maintain sugary cassava in their properties. However, farmer producers of 'fariña' do not value much sugary cassava 'fariña' due to its low yield because its root accumulates much water, and moisture can reach up to 95 % (Souza et al 2013a).…”