Potencial agronômico e teor de carotenoides em raízes de reserva de mandioca

Silva, Karina Nascimento da; Vieira, Eduardo Alano; Fialho, J. de F.; Carvalho, Luiz Joaquim Castelo Branco; Silva, Marília Santos

doi:10.1590/0103-8478cr20130606

Cited by 21 publications

(25 citation statements)

References 15 publications

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“…These results can be considered low when compared to those found by Couto (2013) and Silva et al (2014), which evaluated different cassava clones and found mean starch contents of 25.14% and 24.69%, respectively, by means of acid hydrolysis and hydrostatic balance. In addition to the genetic diversity, variation between starch contents can be explained both by the different environmental conditions and the different methods of quantification employed.…”

Section: Starchcontrasting

confidence: 76%

“…Although the percentage of starch is more important in the selection of genetic material for the industry, this is also taken into account in the improvement of tamed cassava, especially when considering the use of roots for the manufacture of starch and flour (Silva et al, 2014), as well as the culinary characteristics demanded by the market.…”

Section: Varietiesmentioning

confidence: 99%

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Physical-chemical characteristics of sweet cassava varieties

Teixeira

Viana

Cardoso

et al. 2017

Agraria

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In order to evaluate the physical-chemical characteristics of nineteen sweet cassava varieties (Milagrosa, Paraguai, Maragogipe, Saracura, Amarela Viçosa, IAC Guaxupé, Manteiga, Aipim Furadinho, Calombo, BRS Dourada, Rosa, Manteigão, Pão da China, BRS Gema de Ovo, Colombo, BRS Eucalipto, Cacau Branca and BRS Rosada) this study was conducted at the State University of Southwest Bahia, in Vitoria da Conquista -BA. It was evaluated the pH, soluble solids, acidity, texture, cooking time, starch, amylose, amylopectin content, protein content and ash content of roots harvested at 12 months of age. We used a completely randomized design, with 3 repetitions. The data were submitted to analysis of variance and subsequently the treatment means were grouped by the Scott-Knott procedure, a 5% probability. There were differences between all the features, except for the ash content. Observed pH near neutral results in all varieties, with the highest values found in varieties Calombo and BRS Gema de Ovo. The Milagrosa variety had a higher percentage of soluble solids and higher texture. The IAC 576-70 stood out as the texture, the cooking time, the starch content and protein content. The highest percentage of amylose and amylopectin the lowest percentage was observed in the BRS Dourada.Key words: starch; baking; Manihot esculenta Crantz; post-harvest; genetic variability Características físico-químicas de variedades de mandioca de mesa RESUMO Com objetivo de avaliar características físico-químicas de dezenove variedades de mandioca de mesa (Milagrosa, Paraguai, Maragogipe, IAC 576-70, Saracura, Amarela Viçosa, IAC Guaxupé, Manteiga, Aipim Furadinho, Calombo, BRS Dourada, Rosa, Manteigão, Pão da China, BRS Gema de Ovo, Colombo, BRS Eucalipto, Cacau Branca e BRS Rosada) foi realizado este estudo na Universidade Estadual do Sudoeste da Bahia, em Vitória da Conquista -BA. Avaliou-se o pH, sólidos solúveis, acidez titulável, textura, tempo de cozimento, teor de amido, teor de amilose, teor de amilopectina, teor de proteína e teor de cinzas de raízes colhidas aos 12 meses de idade. Utilizou-se o delineamento inteiramente casualizado, com 3 repetições. Os dados foram submetidos à análise de variância e, posteriormente, as médias dos tratamentos foram agrupadas pelo procedimento de Scott-Knott, a 5% de probabilidade. Houve diferença entre todas as características, à exceção do teor de cinzas. Observou-se resultados de pH próximos a neutralidade em todas as variedades, sendo os maiores valores encontrados nas variedades Calombo e BRS Gema de Ovo. A variedade Milagrosa apresentou maior porcentagem de sólidos solúveis e maior textura. A variedade IAC 576-70 destacou-se quanto à textura, tempo de cozimento, teor de amido e teor de proteína bruta. A maior porcentagem de amilose e a menor de amilopectina foram observadas na BRS Dourada.

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Section: Starchcontrasting

confidence: 76%

Section: Varietiesmentioning

confidence: 99%

Physical-chemical characteristics of sweet cassava varieties

Teixeira

Viana

Cardoso

et al. 2017

Agraria

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“…The selected cultivars must have storage roots with hydrocyanic acid contents less than 100 mg kg -1 fresh roots; high root yield; roots with good sensory properties (softness and plasticity after cooking, nonsticky mass, pleasant aroma and appearance) and cooking qualities (low fiber, low cooking time, and homogeneous mass after cooking); resistance to pests and diseases; architecture favorable to cultural traits (not branching or branching as high as possible); roots with low postharvest deterioration; earliness (harvest up to 11 months), among other characteristics (Vieira et al, 2013). In addition to carbohydrates, cassava has genetic potential to be a source of carotenoids for human consumption, especially β-carotene, a precursor of vitamin A, present in genotypes with yellow roots (Chávez et al, 2005;Mezzete et al, 2009;Silva et al, 2014). Besides being a source of calories for the world's poorest populations, the possibility of cassava being a source of vitamin A would improve the nutrition of these people and add value to cultivars intended for human consumption (Carvalho et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Agronomic performance and biochemical attributes of yellow-pulped elite sweet cassava clones

Fuhrmann¹,

Vieira²,

Fialho³

et al. 2019

Científica

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Cassava storage root is the staple food of most of the Brazilian population. In this study, 13 cassava clones were evaluated for agronomic and biochemical traits compared to the control variety IAC 576-70. The experiments were conducted at Embrapa Cerrados during two harvest seasons. A randomized complete block design was used with three replicates, each plot consisting of 4 rows of 10 plants. Trait means were grouped by the Scott-Knott clustering test at 5% probability. The results highlighted clones 273/08 and 259/08, based on first branch height; 90/08, 272/08, 273/08, 497/08, 259/08, and 450/08, based on plant height; 94/08 and 272/08, based on shoot weight without the original stem cutting; 26/08, 272/08, 259/08, and 450/08, based on root starch percentage; and 215/08, based on root yield. In the 2011/2012 season, all clones showed cooking time less than 30 minutes. Regarding root protein content, clones 26/08, 90/08, and 91/08 were highlighted. HCN levels in cassava roots were below 100 mg kg-1 in all clones evaluated. We found elite clones with high levels of root carotenoids, especially clones 91/08, 94/08, 215/08, 246/08, 272/08, and 497/08. These clones have great potential for direct use by producers, and can be used as promising parents in genetic breeding programs of cassava.

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“…Results of physic-chemical characterization of cassava germplasm were previously obtained and a significant difference among the chemical composition of different genotypes has been verified (Chávez et al, 2005;Padonou et al, 2005;Charoenkul et al, 2011;Silva et al, 2014;Sánchez et al, 2014).…”

Section: Introductionmentioning

confidence: 81%

Chemical characterization of roots of bitter cassava sampled in Pará state, Brazil

Araújo¹,

Cunha²,

Moura³

et al. 2015

Rev. Ciênc. Agrár.

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Cassava (Manihot esculenta Crantz) is a plant from the Brazilian Amazonia which presents wide genetic variability. Since it is one of the most consumed foods in the world, efforts to generate more nutritive cultivars are necessary. The objective of the present study was to characterize twenty genotypes of cassava from an Active Germplasm Bank (AGB) in Pará state, Brazil, according to physicochemical characteristics of the root: moisture, ashes, total soluble solids, total titratable acidity, pH, total carotenoids, free and total cyanide, total protein, glucose, fructose, sucrose and starch. The values of moisture, ashes and soluble solids ranged from 60.53 to 71.96%, 1.22 to 1.80%, and 2.33 to 3.78%, respectively. Total titratable acidity ranged from 1.83 to 3.35% and pH from 5.68 to 6.50. The concentration of total carotenoids ranged from 2.34 to 9.76 μg g -1 , and total and free cyanide from 177.98 to 691.71 mg kg -1 and 20.29 to 135.19 mg kg -1, respectively. The protein concentration varied between 0.18 and 0.73%, which was considered low. The sugar figures ranged from 0.17 to 0.53%; 0.03 to 0.39%, and 0.14 to 0.40% for glucose, fructose and sucrose, respectively, and starch ranged from 18.65 to 36.01%. These results indicate a high phenotypic variation for chemical traits in samples of bitter cassava collected in Pará state, as well as potential for gains in genetic breeding. RESUMO: A mandioca (Manihot esculenta Crantz) é uma planta de origem na Amazônia brasileira que apresenta ampla variabilidade genética. Por ser um dos alimentos mais consumidos do mundo, esforços para geração de cultivares mais nutritivas são necessários. O objetivo foi caracterizar 20 genótipos de mandioca mantidos em um Banco Ativo de Germoplasma

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Potencial agronômico e teor de carotenoides em raízes de reserva de mandioca

Cited by 21 publications

References 15 publications

Physical-chemical characteristics of sweet cassava varieties

Physical-chemical characteristics of sweet cassava varieties

Agronomic performance and biochemical attributes of yellow-pulped elite sweet cassava clones

Chemical characterization of roots of bitter cassava sampled in Pará state, Brazil

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