Evaluation of cyanogenic potential and organoleptic properties in cassava (Manihot esculenta Crantz.) roots of improved varieties in Cte dIvoire

Abstract

Fourteen cassava varieties (13 new improved cassava varieties and 1 local variety control) harvested at maturity in Cote d’Ivoire, were analysed for their cyanogenic potential of cassava root parenchyma with a picrate kit and organoleptic properties after boiling. Quantitative estimation of cyanogenic potential for cassava varieties was carried out by comparing the colour of picrate paper against those of known standard. The total cyanogens content of five improved varieties (98/2101, 98/0505, 98/0002, 96/1632 and TME419 with 9.1, 14, 10.5, 16.6 and 13.3 mg HCN kg-1 root fresh respectively) was significantly lower than that for the local variety control (ANADER2 with 36.2 mg HCN kg-1 root fresh) (p < 0.05). However, cyanogens levels in all cassava varieties were ranging from 9.1 to 36.2 mg HCN kg-1 root fresh, therefore, inferior to 50 mg HCN kg-1 root fresh, the safe level. All cassava varieties cooked, mealiness and melting qualities appear to be under genetic control. There were significant differences (p < 0.05) in the mealiness index between two improved varieties (98/0002 (1.8) and TME7 (1.7) and the local variety (ANADER2 (1.3). Results showed a strong correlation between mealiness and melting (R2 = 0.91), accordingly, melting could be predicted from mealiness. Key words: Cassava, improved varieties, cyanide, safe levels of cyanogens, mealiness, melting, Cote d’Ivoire.