Caracterização morfológica de clones elite biofortificados de mandioca de mesa com polpa rosada / Morphological characterization of elite biofortified sweet cassava clones with pinkish pulp

Fuhrmann, Elisiane; Vieira, Eduardo Alano; Faleiro, Fábio Gelape; Fialho, J. de F.

doi:10.34188/bjaerv4n1-115

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…The phenotypic characterization of the roots was carried out with five commercial roots randomly chosen from each ethnovariety, considering the following characteristics: roots of a medium length, intermediate diameter and absence of constrictions on the surface of the peel (AMORIM et al, 2020;FUHRMANN et al, 2021).…”

Section: Phenotypic Characterization Of the Rootsmentioning

confidence: 99%

Phenotypic characterization and culinary quality of cassava ethnovarieties cultivated in northern Mato Grosso, Brazil

Martins,

Roveda,

Pedri

et al. 2024

CLCS

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Cassava (Manihot esculenta Crantz) has great importance as a food and serves as a raw material for various industrial products. The aim of this study was to evaluate phenotypic and culinary characteristics of the roots of 15 ethnovarieties of cassava sampled in northern Mato Grosso. The evaluated characteristics included root epidermis texture, skin color, cortex color and root pulp color before and after cooking, ease of removal of the skin and cortex, cooking time and aspects of the cooked mass. The ethnovarieties presented phenotypic diversity for the characteristics evaluated in their roots. The cooking time of cassava ethnovarieties cooked in a conventional pan ranged from 17 to 35 minutes. However, when the cooking of the ethnovarieties occurred in a pressure cooker, all were cooked within 10 minutes. The pressure cooker accelerated the cooking time considerably; however, it negatively influenced the aspects of the cooked mass and had greater water retention. The 15 cassava ethnovarieties present phenotypic variation regarding the texture and colors of the epidermis, cortex, skin, in the fresh pulp and after cooking. Such variation may be indicative of genetic variability, which suggests the need to conserve these cassava ethnovarieties. The evaluation of the culinary characteristics, considering the cooking time and the aspects of the cooked mass, showed that the ethnovarieties Cascatinha, Liberata, Branca 3, Folha roxa, Mandioca de fritar sem cozinhar, Branca 4, Amarelinha 2, Casca roxa, Amarelinha 3 and Casca branca are the most suitable for planting, consumption and commercialization, and can be harvested seven months after planting.

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Section: Phenotypic Characterization Of the Rootsmentioning

confidence: 99%

Phenotypic characterization and culinary quality of cassava ethnovarieties cultivated in northern Mato Grosso, Brazil

Martins,

Roveda,

Pedri

et al. 2024

CLCS

View full text Add to dashboard Cite

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Nutritional quality and sensory acceptance of biofortified cassava

Tagliapietra

Zanon

Tironi

et al. 2021

Braz. J. Food Technol.

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It is estimated that the global number of people affected by micronutrient deficiency, known worldwide as hidden hunger, is over two billion and also considered a public health problem. Therefore, this study aimed to evaluate biofortified cassava cultivars in relation to their physical-chemical composition, total carotenoids and to verify their sensory acceptance by schoolchildren. The study was conducted in Santa Maria, in the state of Rio Grande do Sul (RS), Brazil, with four cassava cultivars, two biofortified with yellow pulp (BRS 399 and BRS 396); two non-biofortified varieties: one with yellow pulp (“Gema de ovo”) and another with white pulp (“Vassourinha”). After cooking the roots, the nutritional composition (moisture, protein, lipid, ash, and total starch), the total carotenoid content, and the sensory acceptance of the roots by the children at school, in the countryside of Julio de Castilhos and Dilermando de Aguiar, was determined. The contents of moisture, protein, lipids, ash, and starch showed significant variations between the cultivars analyzed. The highest levels of total carotenoids were found in biofortified cultivars (12.85 µg g-1). In the non-biofortified cultivars, “Gema de ovo” and “Vassourinha”, the levels were 12.01 µg g-1 and 3.30 µg g-1, respectively. Sensory acceptance was 78.7%, demonstrating the potential for the insertion of biofortified roots in school meals.

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Caracterização morfológica de clones elite biofortificados de mandioca de mesa com polpa rosada / Morphological characterization of elite biofortified sweet cassava clones with pinkish pulp

Cited by 2 publications

References 15 publications

Phenotypic characterization and culinary quality of cassava ethnovarieties cultivated in northern Mato Grosso, Brazil

Phenotypic characterization and culinary quality of cassava ethnovarieties cultivated in northern Mato Grosso, Brazil

Nutritional quality and sensory acceptance of biofortified cassava

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