Impact of Environment and Genotype‐by‐Environment Interaction on Functional Properties of Amylose‐Free and Wildtype Cassava Starches

Abstract

Ten and thirty cassava genotypes producing wildtype and amylose‐free (waxy) starch respectively, are grown at low (LA) and intermediate (IA) altitudes (<213 and >900 m above sea level (m.a.s.l.) respectively). The functional properties of the starch from these materials are analyzed. The relative importance of environment, clones (within starch type) and genotype‐by‐environment interaction (GxE) is assessed through an analysis of variance. GxE effects are non‐significant, whereas environment and clones (within starch type) are highly significant in most of the cases (particularly for waxy starches). Results confirm that waxy cassava starches consistently show higher peak viscosity (PV) compared with wildtypes. Peak viscosity is statistically higher in plants grown in IA compared with those from the same genotypes grown in LA, both for waxy and wildtype genotypes. In a second experiment, a single waxy genotype is grown in five locations ranging from 934 to 1485 m.a.s.l. PV is highest in the location with higher altitude. The second highest PV is measured in starches from the second highest location at 1071 m. Both experiments clearly indicate that PV is positively correlated with altitude above sea level where cassava is grown. Altitude above sea level influenced starch granule size: the higher the altitude the larger the average granule size. Waxy starch granules tend to be larger than those from wildtype genotypes.

Genotype by environment cultivar evaluation for cassava brown streak disease resistance in Tanzania

“…GxE interactions are widely reported to influence a variety of traits of cassava genotypes across contrasting agro-ecological environments ( Esuma et al 2016 ; Fotso et al 2018 ), with the consequence that cultivars are often recommended for specific regions within countries. There are exceptions to this general theme within the published literature on cassava, however, and some studies have demonstrated the absence of GxE interactions for traits such as yield ( Tumuhimbise et al 2014 ) and starch quality ( Karlström et al 2019 ). The lack of a significant GxE interaction with respect to yield in our study is likely to be a consequence of multiple factors being associated with environment differences.…”

Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients

“…Gu et al (16) reported that ambient temperature 3 months before cassava harvesting was positively correlated to paste clarity and pasting temperature but negatively correlated to freeze-thaw stability of cassava flour. Moreover, Karlström et al (17) found that peak viscosity of cassava starch is statistically higher in plants grown in low altitude compared with those grown in intermediate altitude. These studies mainly focused on the effect of environmental factors on functional properties of starch.…”

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

“…The highland variety Cumbre3 provided the best results from non-waxy starches, particularly for the evaluation conducted in 2013. Different batches (years 2013, 2015A and 2015B) resulted in distinctive performances, suggesting that environmental and biological conditions during plant growth have strong effects as reported by Karlström 48 on waxy cassava starch and on cassava landrace starches. 49,50…”

“…S1 †). 48 on waxy cassava starch and on cassava landrace starches. 49,50 By and large, responses to fermentation from each source of starch could be reliably summarized using data from 10 days of fermentation, which is a useful reference time in relation to commercial production of fermented starches.…”