Abstract
The susceptibility to physiological deterioration and the hardness (penetration) of fresh peeled cassava roots as well as the cooking time, taste and texture of cooked roots of four (one local and three promising) cultivars at four plant ages (6, 8, 10 and 12 months) were evaluated. Variety or cultivar, plant age and their interactions significantly affected all these parameters. Roots produced by the local cultivar (M Col 113) had lower DM contents and susceptibility to physiological deterioration, a longer cooking time and higher penetration measurements than the promising cultivars. Physiological deterioration and penetration values tended to decrease, whereas cooking time increased as the plants became older. The variation in correlation coefficients between quality and chemical parameters among the different cultivars was substantial, with no correlation being significant in all four cultivars. The experimental results demonstrate the great variability among cassava cultivars in the root quality factors.
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Wheatley, C., Gómez, G. Evaluation of some quality characteristics in cassava storage roots. Plant Food Hum Nutr 35, 121–129 (1985). https://doi.org/10.1007/BF01092127
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DOI: https://doi.org/10.1007/BF01092127