Seasonal Variation in Starch Accumulation and Starch Granule Size in Cassava Genotypes in a Tropical Savanna Climate

Abstract

The information on genotypic responses to the seasonal variation in the starch content, starch yield, and starch quality of cassava is limited. The objective of this research was to investigate the seasonal variation of starch characteristics of three cassava genotypes grown under irrigation. The experiment was conducted at four planting dates (20 April, 30 June, 5 October, and 15 December 2015). Three cassava genotypes (CMR38-125-77, Kasetsart 50, and Rayong 11) were evaluated in a randomized complete block design with four replications and the plants were harvested at 12 months. The planting date contributed the largest portion of the total variation in the starch content, starch yield, and starch granule size. The amylose content variability was heavily influenced by genotype. Cassava planted on 5 October or 15 December had greater starch content, starch yield, and starch granule in most genotypes. This was likely due to a higher temperature and solar radiation during the 3–9 months post-planting. CMR38-125-77 showed a consistently high starch content, starch yield, and high amylose content for most planting dates except for the starch yield on 20 April, of which Rayong 11 was the best. These findings will be useful for choosing suitable cassava genotypes for different growing seasons and for facilitating breeding efforts for high starch-yielding and high-quality cassava starch in the future.

Agro-Climato-Edaphic Zonation of Nigeria for a Cassava Cultivar using GIS-Based Analysis of Data from 1961 to 2017

“…The positive impacts of effective on-farm management, soil fertility enhancement (organic and inorganic fertilizer applications) and the allocation of suitable lands on cassava yields have been reported in some Sub-Sahara African countries 5,[24][25][26][27]30,58 . One of the major factors responsible for increased cassava yield in Niger, Malawi, Ghana, and Cameroon is effective on-farm management such as mulching and soil tillage 29 . Other factors accounting for increased yield in these countries include the dedication of suitable (fertile) land to cassava cultivation and the use of fertilizer where required 52,53,[59][60][61] .…”

“…cassava production requires the following conditions: well-drained sandy-loamy/loamy soils, evenly distributed but slightly high annual rainfall amount, moderately high temperature, and long sunshine hour 3,29 .…”

Physicochemical properties of flour and starch from two cassava varieties

“…These authors reported that amylose content of the extracted starch was greatly influenced by genotype. Furthermore, higher temperature and solar radiation received during October and December of the growing period resulted in significantly higher starch yield and starch content compared to those planted in other periods of the year (Janket et al, 2018). Some authors similarly found significant variation in the pasting properties of two varieties of bitter yam .…”

“…Several factors such as processing methods, growing conditions and genotypic differences may influence the composition and physicochemical properties of cassava flour and starch. For instance, Janket et al, (2018) studied the effect of varying seasons on starch accumulation and starch granule size in cassava genotypes grown in tropic Savana climate. These authors reported that amylose content of the extracted starch was greatly influenced by genotype.…”

Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

“…Several factors such as processing methods and variables, growing conditions and genotypic differences may influence the composition and physicochemical properties of cassava flour and starch. For instance, Janket et al [7] studied the effect of varying seasons on starch accumulation and starch granule size in cassava genotypes grown in tropic Savannah climate. These authors reported that amylose content of the extracted starch was greatly influenced by genotype.…”