Fatty acids, carbohydrates and crude protein in twenty cassava cultivars(Manihot esculenta Crantz)

Abstract

Twenty cassava cultivars (Manihot esculenta Crantz) were analyzed for fatty acids, nonstructural carbohydrates and crude protein contents. The main constituent fatty acids were myristic, palmitic, stearic, oleic, linoleic and linolenic. Trace amounts of lauric, myristoleic and palmitoleic acids were detected. Saturated acids ranged from 26.58 to 58.05%. Acid‐digestible carbohydrates ranged from 11.82 to 40.70% of the green matter. Reducing and non‐reducing soluble oligosaccharides also were determined. Crude protein ranged from 1.39 to 4.70% of the dry matter. Linear regression analyses were made, but no significant correlations were found. Some possible genetic relationships are proposed for certain cultivars.

Lipid classes of fresh cassava roots (Manihot esculenta Crantz): Identification and quantification

“…Research on cassava lipids is scanty, and published works deal mainly with proximal analysis or only with the component fatty acids; the source material is cassava products more frequently than fresh cassava roots (1)(2)(3)(4).…”