Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots

Abstract

Consumers prefer cassava roots that cook quickly during boiling. Current methods to evaluate cooking time (CT) are slow and labour-intensive. This article describes improved protocols for assessing CT in roots. We evaluated CT in 36 genotypes monthly at 8-11 months after planting. CT showed differences for plant age at harvest and among genotypes. During boiling, roots absorbed water (WAB) and thus reduced their relative density (DEN). We classified three groups of genotypes with increasing CT (≤25 min, 25-40 min and >40 min), associated with decreasing WAB, respectively, 15.3 AE 3.1, 10.7 AE 1.7 and 4.9 AE 3.8% of initial root weight. A similar trend was observed for changes in DEN (46.3 AE 9.8, 54.5 AE 11.1 and 75.9 AE 6.9% of initial DEN, respectively). The highest correlations between WAB and DEN with CT (r 2 > 0.6) were found at 30-min boiling. These alternative protocols facilitate screening large numbers of cassava genotypes for CT.

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

“…WAb was measured by the increase in the weight of the yam pieces after being cooked. At the same time, cooking time was determined by the method previously reported by Tran et al. (2020) .…”

Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review

“…If successful, these approaches would markedly increase the usefulness and field of application of HTP techniques in RTB breeding programmes. Initial results indicate that textural softness and water absorption during boiling of cassava (Tran et al, 2021) can be predicted from the NIRS spectra of the fresh roots, from which cooking time can also be estimated. In a separate study, mid-infrared spectroscopy (MIRS) of cell wall extracts enabled classifying cassava genotypes into two groups according to their cooking time: short (<30 min) or long (>30 min), with prediction accuracy of 80.3% and 69.6%, respectively.…”

Fifty years of a public cassava breeding program: evolution of breeding objectives, methods, and decision-making processes

“…This technology would be relevant for assessing early bulking, an elusive trait often demanded by farmers. Important progress for facilitated measurements of cooking time has recently been published (Tran et al 2021), which will facilitate breeding for varieties consumed directly after boiling the roots. Aeroponics techniques are now refined and should be an option for rapid screening of early rooting characteristics (Selvaraj et al 2019).…”

“…We broadly describe these drivers in terms of: farmers’ needs for high productivity varieties; production system adaptation, sustainability, eco-efficiency and adaptation to climate change; meeting market needs for quality and sector-specific traits; and human health and social equity concerns. Globally, there are four clearly defined cassava product profiles: ( i) biofortified cassava with high pro-vitamin A for nutrition enhancement; ( ii) good cooking quality cassava (fresh or processed) for human consumption; (iii) high dry matter yield cassava for industrial use and animal feed; and ( iv) special cassava with low amylose for food industry (Ceballos et al 2007 ; 2011 ; 2013 ; Tran et al 2021 ). Most cassava varieties released around the world would fit one (or two) of these product profiles.…”

“…The project RTBfoods: Breeding Roots, Tubers and Banana products for end-user preferences ( https://rtbfoods.cirad.fr ) is an ambitious initiative to elucidate basic information regarding root quality traits. Several research articles regarding root quality traits and post-harvest processing have recently been published (Alamu et al 2021 ; Bechoff et al 2018 ; Dufour et al 2021 ; Escobar et al 2021 ; Goddard et al 2015 ; Iragaba et al 2021 ; Luna et al 2021 ; Ndjouenkeu et al 2021 ; Teeken et al 2018 , 2021 ; Thiele et al 2021 ; Tran et al 2021 ). The availability of this critical knowledge and reliable high-throughput phenotyping protocols will improve the efficiency of breeding for root quality traits.…”