Abstract
Cassava’s important mineral contents depends on some factors, including genetic and growing locational factors. The study aimed to evaluate the influence of genotype and growing locations on the mineral concentrations in yellow-fleshed cassava root genotypes. Twenty-five pipeline yellow-fleshed cassava genotypes and three white-fleshed varieties (check samples) were planted at five different experimental fields for two seasons, each representing the major agroecological zones in Nigeria. Standard laboratory protocols were employed in the sampling to ensure zero contamination, and the trace and macro elements were determined using the inductively coupled plasma optical emission spectroscopic method (ICPOES). The trace and macro elements identified in all the genotypes and varieties investigated were Fe, Mn, B, Cu, Mo, Co, Ni, Zn, and Al; Ca, Mg, Na, K. P, and S respectively. Genotype and growing location had a highly significant (p < 0.05) effect on all the trace elements except Ti and Cr. However, there was no interactive effect between genotype and growing location on all the trace elements except for Pb and Zn. Among the explanatory variables, the variable growing location was the most influential on macro and trace elements. Conclusively, genotypes 01/1442 and 01/1273 have outstanding trace and macro element concentrations.
Highlights
Cassava has primarily been identified as one of the staple foods that is low in nutritional quality, and this due to the low protein content of its storage roots [1,2]
Five macroelements were recorded for the yellow-fleshed cassava genotypes studied
The growing locations had a strong effect on the concentration of Fe, Zn, Mn, Cu, Ni, Al, B, and Pb, while genotype had a strong influence on B and Ti concentrations
Summary
Cassava has primarily been identified as one of the staple foods that is low in nutritional quality, and this due to the low protein content of its storage roots [1,2]. Cassava contains Fe, Cu, Ca, Zn, Mg, and K, but most of these minerals are found more in the root peel than in the peeled root, a result of processing [3] This makes the mineral content in cassava lower than sorghum and maize but comparable with many legumes except soybean [2]. The importance of cassava as food in sub-Saharan Africa (SSA), especially Nigeria, has proved beyond doubt that it is an economic crop. It is an cultivated subsistence crop, a drought-tolerant, multiple-year crop that can be kept in the ground until needed; this qualifies cassava as a food security crop. The usefulness of cassava does not end with the roots; its leaves are used in the preparation of relishes whose protein quality compares favorably with soybean with high levels of vitamins and minerals
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