Journal of Animal and Plant Sciences
J. Anim. Plant Sci. [ISSN 2071 - 7024]
Volume 5 (2): 507 - 514. Published December 23, 2009.
Physico-chemical and biochemical characteristics of improved cassava varieties in Cote d’Ivoire
Rose-Monde Mégnanou^*, Séverin Kra Kouassi*, Eric Essoh Akpa*, Cathérine Djedji**, N’zué Bony** and Sébastien Niamké Lamine*
*Laboratoire de Biotechnologies, UFR Biosciences, Université de Cocody, Abidjan, 22 BP 582 Abidjan 22, Côte d’Ivoire ; **Centre National de Recherche Agronomique, Station d’Adiopodoumé (Dabou), Côte d’Ivoire.
Corresponding author E-mail: megnanour@yahoo.frSUMMARY
Cassava (Manihot esculenta Crantz) has large potential as a food and industrial crop. The National Center of Agronomic Research proposed nine varieties (V4, V23, V60, V61, V62, V63, V64, V65 and V66) that have good yield and are resistant to many diseases (cassava common mosaic, bacterial wilt, blight leaf spot, etc.), for release to farmers. Physicochemical and biochemical characteristics of the roots and sensorial characteristics of their attiéké (a fermented cassava couscous) were performed, in order to identify the most suitable varieties as far as nutritional and industrial uses are concerned. ANOVA revealed significant difference between varietal characteristics. Varieties V4 and V62 presented the highest energy value (183.96 and 168.16 kcal/100g), carbohydrate (40.14 and 38.09 g/100g), starch (23.17 and 23.24 g/100g) and dry matter (43.59 and 40.40 g/100g) while their moisture (56.41 and 59.16 g/100g), acidity (44.46 and 73.03 meq/100g) and reducing sugar (0.48 and 0.86 g/100g) were low. In contrast, varieties V23 and V60 registered the least energy value (122.70 kcal/100g), carbohydrate (22.45 g/100g), starch (3.83 g/100g) and dry matter (26.94 g/100g) while their moisture (73.05 g/100g) and reducing sugar (1.5 g/100g) were the highest. Varieties V61, V63, V64, V65 and V66 presented intermediate values of carbohydrate (30.32 g/100), starch (11.50 g/100g), dry matter (32.97 g/100g), energy value (136.95 kcal/100g), reducing sugar (1.090 g/100g) and moisture (67.03 g/100g); and high content of ash (0.52 g/100g), acidity (95.89 meq/100g), cyanide (10.93 mg/100g) and vitamin C (8.28 mg/100g). Sensorial characteristics (taste, texture and fiber) of the attiéké were on the whole, acceptable by consumers. Varieties V62 and V4 presented superior characteristics in comparison to the other varieties.
Key words: Cassava, characteristics, valorization
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