The importance of agro-economic characteristics for minimal cassava processing: A review

Barata, Henrique da Silva; Gatti, Victória Carolline do Moraes; Silva, Claudete Rosa da; Carvalho, Fábio Israel Martins; Oliveira, Job Teixeira de; Silva, José Nilton da; Silva, Vicente Filho Alves; Silva, Priscilla Andrade

doi:10.33448/rsd-v10i7.16904

Cited by 1 publication

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“…Tolerance on drought associated with high efficiency in the use of nutrients (Fernandes et al, 2019) makes the crop key for both food security and subsistence for developing nations (Duque & Setter, 2019). Cassava is a highly profitable crop and has good production in cultivation systems (Barata et al, 2021). Due to the flexibility of adapting the plant to various climatic conditions and good agronomic performance (Tironi et al, 2015;Gomes et al, 2020), most cassava producers consider that the crop requires little investment in management practices, which results in low productivity.…”

Section: Introductionmentioning

confidence: 99%

Sensory quality and physicochemical properties of cassava roots as a function of technological management levels and harvest times

Tagliapietra¹,

Zanon²,

Alves³

et al. 2021

RSD

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The management practices used by farmers in cassava crops and the relationship with the sensory quality and physicochemical characteristics of cassava roots are still incipient. The objective of this work was to evaluate the productivity, sensory quality and physicochemical properties of cassava roots at harvest times and technological management levels. The study was conducted in Santa Maria, Rio Grande do Sul, Brazil, and the management practices employed in the field experiment corresponded to low, medium and high technological levels used by farmers in southern Brazil. The cultivar “Vassourinha” was used and the roots were harvested in the sixth, the seventh, and the eighth month after planting. The productivity, the physicochemical composition of the roots (dry matter, protein, lipid, ash, total fiber, resistant starch, and total starch) were determined, and the sensory analysis of the roots was performed. Technological levels did not influence the root productivity and it increased with the delay in the harvest season. There was an increase in protein at the high technological level and the highest content of starch was found in the roots harvested in the seventh month. Sensory acceptance of the roots showed greater acceptability in the sixth and seventh months after planting, with roots of a high technological level being preferred. Based on the results, the influence of management practices in the nutritional composition of the roots represents an important aspect for assessing the potential of the roots to be consumed or used in industrial processes.

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