'' '' '' '' ''

Abstract                 Volume:3  Issue-3  Year-2016          Original Research Articles

IJCRBP is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCRBP Articles.

Online ISSN : 2349-8080
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorinchiefijcrbp@gmail.com

Physicochemical Characteristics and Suitability for Selected Local Foods of the Elite Cassava (Manihot esculenta Crantz) Cultivars of Central Benin
R. Gbessovi1, P. Agre1, A. F. Sanoussi1, A. Dassou1, A. Dansi1*, A. Adjatin2, M. Dansi1 and H. Ahissou3
1Laboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, BP 14 Dassa, Benin
2Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, BP 14 Dassa, Benin
3Laboratory of Protein Biochemistry and Enzymology, Faculty of Sciences and Technology (FAST), University of Abomey-Calavi (UAC), PO Box 526 Cotonou, Benin
*Corresponding author

In Benin Republic, Cassava (Manihot esculenta Crantz) is one of the highly produced and consumed food crops. In this 34 cassava elite cultivars of Central Benin were assessed for dry matter content, starch content, cyanide content and alcohol production capacity using appropriate methodologies. Dry matter content varies from 35.36% to 50. 80% with (average of 35.98%) and 19 elite cultivars presented high values superior to the average. Starch content varies from 0.14 mg/g to 11.14 mg/g with 8 cultivars having high values. Value of 0.13 ml/g as average was obtained for the alcohol production capacity and 4 cassava cultivars suitable for this purpose were identified. Positive correlation (R=0.48) was found between starch content and alcohol production capacity. The suitability of each cultivar to be processed into gari, chips (dry peeled root), tapioca (dry starch), cassava flour and Attièkè was evaluated through sensorial analysis. Principal component analysis and dendrogram were performed to classify cultivars into four different groups based on their physicochemical characteristics.  Cultivars that presented high values for the different parameters considered were recommended to cassava processors for various cassava foods.

Keywords: Cassava,Cassava foods,Elite cultivar,Manihot esculenta,Physicochemical analysis
Download this article as Download

How to cite this article:

Gbessovi, D. R., Agre, P., Sanoussi, A. F., Dassou, A., Dansi*, A., Adjatin, A., Dansi, M.,   Ahissou, H., 2016. Physicochemical characteristics and suitability for selected local foods of the elite cassava (Manihot esculenta Crantz) cultivars of central Benin.Int.J.Curr.Res.Biosci.Plantbiol. 3(3): 39-47. doi: http://dx.doi.org/10.20546/ijcrbp.2016.303.008
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.