Evaluation of cassava varieties for human consumption

Abstract

This work aimed to select new cassava (Manihot esculenta Crantz) varieties for human consumption as fresh roots. A total of twenty six varieties were evaluated after eight, ten and twelve months after planting. Parameters were assessed as follow: root productivity, starch, dry matter and cyanide contents, cooking and post-harvest deterioration. Root productivity, starch and dry matter contents varied among varieties and among harvest period. Nearly 81% of the varieties presented cyanide content within the acceptable limits for consumption as fresh roots (less than 100 mg/kg of raw pulp), by the enzymatic method. Only eight varieties presented cooking up to 30 minutes during the experimental evaluation in all harvest period. All varieties tested behaved as susceptible to post-harvest deterioration when stored under environmental conditions. Correlations between starch and dry matter contents (r = 0.9826) and between harvest periods and cooking (r = 0.7304) were positive. Correlation between starch content and cooking was negative (r = -0.0570). Varieties Três meses and Caiabana were the best for human consumption as fresh roots.