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

Abstract

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.