Screening of Starch Quality Traits in Cassava (Manihot esculenta Crantz)

Abstract

Cassava (Manihot esculenta Crantz) is one of the most important sources of starch in the tropics. There is limited and contradictory information regarding cassava starch characteristics. The International Center for Tropical Agriculture (CIAT) holds in trust FAO's cassava germplasm collection. Starches from 3272 landraces (including 12 wild relatives) and 772 improved clones were extracted and analyzed over a period of several years. In most cases only one starch sample per genotype was analyzed. Average cyanogenic potential was 327 ppm but considerably higher in the landraces (340 ppm) than in improved clones (267 ppm). Average total and reducing sugars were slightly higher in improved clones (4.06 and 1.56%, respectively) than in landraces (3.68 and 1.25%, respectively). Amylose content was similar in both types of germplasm with an average of 20.7%. Average pasting temperature was 65.3°C. Maximum viscosity was 777.5 mPa s, breakdown was 298.1 mPa s, consistency was 155.8 mPa s and setback was ‐144.5 mPa s. The large sample of starches analyzed provides very robust information regarding the actual characteristics of cassava starch.

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

“…Thus, these genotypes may be tested for recommendation regarding production of cassava meal or tucupi and production of starch. Values are among the range obtained by Sánchez et al (2009), who detected a variation of 14 to 3274 mg HCN kg -1 , with 327 mg HCN kg -1 on average. The concentration of raw protein varied from 0.18 on Genotype seven to 0.73% on Genotype one (Table 3).…”

“…Genotypes two, four, seven, thirteen, seventeen and nineteen showed starch contents higher than 30% (Table 4). It is well known the great variation of this component among genotypes of cassava (Sánchez et al, 2009). Starch content is one of the principal parameters for cassava genetic breeding (Ceballos et al, 2012).…”

Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

“…[13,14] Total starch was calculated by weight difference. And, amylose content was determined according methodology described by Sánchez et al [15] This analyses were carried out in the International Center for Tropical Agriculture (CIAT, Colombia).…”

Cassava: Its polymer, fiber, composite, and application

“…It was observed that there were great changes in the amylose content, which ranged from 0 to 30.3%. For instance, the range of amylose was in between 15.2 and 26.5% in cassava genotypes of 4050 . We can obtain yields with high starch through the use of different apt varieties that have dry matter in greater quantity and peel thickness which is thin .…”