Abstract:Cassava is an important staple food for low income countries. However, its cooking characteristics are especially affected by genotype. In this study, two groups of genotypes, namely hard to cook (HTC) and easy to cook (ETC), harvested at different times (9 and 15 months) were evaluated by <sup>1</sup>H NMR and chemometrics. Additionally, the lignin of these materials was studied by <sup>1</sup>H-<sup>13</sup>C HSQC. The carbohydrates were the most important class of compoun… Show more
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