Sweet cassava cooking time

Abstract

Yield and culinary quality of tuber cassava roots can be influenced by several factors such as genotype, soil fertility, cultural management, climatic conditions, harvest, handling and storage after harvest as well as cooking ways. For consumers, the most important characteristics for sweet cassava roots are how fast they are cooked and its taste. Thus, the objective of this research was to the study the evolution of different methods to evaluate tuber cassava roots cooking time that can be used by breeders. It is essential that statistical analyses are realized, in order to arrive to confident results. Other important observations are the cost and ease of application of the methodology and whether more sophisticated equipment is available. Certainly, it is desirable an increase in carotenes, proteins, as well as yield, once for millions, sweet cassava is the main source of energy.

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

“…Large variation in the time required for roots to get soft in response to boiling has been reported and linked to genetic and environmental factors (Pereira et al ., 1985; Fukuda & Borges, 1988; Borges et al ., 2002; Beleia et al ., 2004; Azevedo Miranda et al ., 2008; Sajeev et al ., 2010; Talma et al ., 2013; Iragaba et al ., 2019). Cooking time (CT) tends to be shorter in plants harvested at a younger age (Lorenzi, 1994; Ngeve, 2003; Chirif, 2013).…”

Early evaluation of genotype x harvest interactions in cassava crops under water stress

“…According to Daryanto, Wang and Jacinthe (2017), the intensification of climate change observed in recent years has contributed to this factor, especially in more sensitive areas, such as the semi-arid region, raising concerns about food security. These concerns are no different for cassava because this crop is crucial for food security in African, Asian, and South American countries (MIRANDA et al, 2020). Developing and growing tolerant and high-yielding varieties has been indicated as one of the main strategies for mitigating this problem (VITOR et al, 2019;ADU, 2020;OREK et al, 2020).…”