Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review

Abstract

Cassava is a significant food security and industrial crop, contributing as food, feed and industrial biomass in Africa, Asia and South America. Breeding efforts have led to the development of cassava variants having desirable traits such as increased root, flour, and starch yield, reduced toxicity, reduced pest/disease susceptibility and improved nutrient contents. Prominent among those breeding efforts is the development of colored-flesh cassava variants, especially biofortified yellow-fleshed ones, with increased pro-vitamin A carotenoids, compared to the white-flesh variants. The concept of sustainability in adoption of biofortified yellow-flesh cassava and its products cannot be fully grasped without some detailed information on its properties and how these variants compare to those of the white-flesh cassava. Flour and starch are highly profitable food products derived from cassava. Cassava roots can be visually distinguished based on flesh color and other physical properties, just as their flours and starches can be differentiated by their macro- and micro-properties. The few subtle differences that exist between cassava variants are identified and exploited by consumers and industry. Although white-flesh variants are still widely cultivated, value addition offered by biofortified yellow-flesh variants may strengthen acceptance and widespread cultivation among farmers, and, possibly, cultivation of biofortified yellow-flesh variants may outpace that of white-flesh variants in the future. This review compares properties of cassava root, flour, and starch from white-flesh and biofortified yellow-flesh variants. It also states the factors affecting the chemical, functional, and physicochemical properties; relationships between the physicochemical and functional properties; effects of processing on the nutritional properties; and practical considerations for sustaining adoption of the biofortified yellow-flesh cassava.

Enzyme-Assisted Mechanical Peeling of Cassava Tubers

“…In this study, starch, crude fiber and color of cassava peel residues were measured as potential further indicators to evaluate the effect of the peeling process. Since the flesh of cassava tubers consists mainly of starch [5,11] and, in contrast, the peels have a high proportion of crude fiber (10.88%) [31] compared to the flesh (1.63%) [47], a high fiber/starch-ratio of the peel residues would indicate a low proportion of flesh and, hence, low losses. An influence on the color of the peel residues is also to be expected, as the outer skin is of dark color in contrast to the white flesh.…”

“…It is a resilient crop, which can grow under poor conditions such as drought and low nutrient content [3] and provides a staple food for around one billion people [1]. Due to the climate change, the importance of resilient crops such as cassava to secure the food supply has gained more attention [4,5]. Cassava should be processed after harvesting due to its short shelf life [6].…”

Cassava consumption and the occurrence of cyanide in cassava in Vietnam, Indonesia and Philippines

“…As regards fresh cassava, the Codex Alimentarius Commission (CAC) defines 'sweet' (safe to consume after cooking) cassava as having a total CNp of below 50 mg/kg as HCN on a fresh weight basis (24) . Given that the typical range of parenchymal moisture content in cassava roots is approximately 56-75 % (25) this would be equivalent to approximately 111-200 mg/kg on a dry weight basis, respectively. Needless to say, any variation in moisture content would also give rise to variation in the carbohydrate content of the roots.…”

Characterization Of Yellow Root Cassava And Food Products: Investigation Of Cyanogenic Glycosides And Pro-Vitamin A

“…High levels of cyanide intake associated with the chronic consumption of cyanogenic glycoside (from cassava etc .) are reported to lead to diseases such as iodine deficiency disorder, tropical ataxic neuropathy and konzo [16, 17].…”

“…Cassava being of a lower nutritional value than other staple foods consumed in subsaharan Africa and vitamin A deficiency being a major hindernace to improved nutrition, prompted the biofortification of cassava, giving rise to the genetically engineered pro-vitamin A cassava developed under the IITA-HarvestPlus program. This was rationalised to partially address the vitamin A deficiency affecting much of the subsaharan Africa population, with approximately 23,500 child mortalities annually in Kenya as a result of micronutrient deficiencies, with school children often suffering from sub-clinical vitamin A deficiency [17]. Herein, we determine the levels of residual hydrogen cyanide and β-carotene content as yellow flesh cassava UMUCAS 38 (TMS 01/1371) is being processed from tuber into confectionary products whilst NR 8082 is used as control sample.…”