| Popis: |
A lot of people around the world convert cassava roots into different products according to local customs and preferences. In Côte d’Ivoire, due to its high consumption, cassava is a subject of concern to researchers. For that purpose, seven improved varieties of cassava (with better productivity and resistance to many diseases), were set up by CNRA. Nevertheless, their valorization and popularization need information about physico-chemical, biochemical and sensorial characteristics. So, the aim of this study was to identify the best improved varieties regarding these characteristics. The physicochemical,'biochemical and sensorial characteristics were determined according to several standard methods and then the different data were submitted for statistical analyses. Three clusters of varieties were identified. The first cluster (C1) presented the highest energy value (170.26 Kcal/100 g), carbohydrate (37.65 g/100 g), starch (22.52 g/100 g), dry matter (40.79 g/100 g) and the lowest moisture (59.24 g/100 g) and reducing sugar (0.36 g/100 g). In opposition, the second cluster (C2) registered the lowest energy value (130.12 Kcal/100 g), carbohydrate (25.80 g/100 g), starch (6.12 g/100 g), dry matter (29.59g/100 g) while its moisture (70.41 g/100 g) and reducing sugar (0.91 g/100 g) where the highest. The third cluster (C3) presented values between those of cluster 1 and 2. Sensorial characteristics of all the cassava varieties were accepted. Varieties V4, V54 and V69 of the cluster C1, recorded the best characteristics.Key words: Valorization, popularization, cassava, characteristics, sensorial, original, cluster. |
