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.
Highlights
Cassava (Manihot esculenta Crantz) is a perennial and shrub plant, belonging to Euphorbiaceae family
Cassava is the main source of carbohydrates for more than 800 million people, especially in developing countries (FAO, 2013), where it is the most widely cultivated crop, contributing to food security
It is chosen mainly because: a= it has vegetative propagation; b= it needs limited input, so can be cultivated in areas with low fertility or problematic soils; c= its matured edible roots can be stored in ground for about three years; d= is high pest and disease tolerant, and e= it is drought-tolerant, so can be grown in areas with low and erratic precipitation of less than 600 mm annually, coupled with dry air and high temperatures (Alves & Setter, 2000; Iyer, Mattinson, & Fellman, 2010; Okogbenin et al, 2013; Guira et al, 2017)
Summary
Cassava (Manihot esculenta Crantz) is a perennial and shrub plant, belonging to Euphorbiaceae family. The genus Manihot, originated in Brazil (was the world-leading producer, 25 million t (Mt), in 1999) (Food and Agriculture Organization of the United Nations [FAO], 2000; Miranda, Spinosa, Destro, Souza-Junior, Nascimento, & 2019). It was introduced in West Africa by Portuguese sailors in the sixteenth century. Cassava is the main source of carbohydrates for more than 800 million people, especially in developing countries (FAO, 2013), where it is the most widely cultivated crop, contributing to food security. It is chosen mainly because: a= it has vegetative propagation; b= it needs limited input, so can be cultivated in areas with low fertility or problematic soils (high phosphorous fixation, erosion or high aluminum content); c= its matured edible roots can be stored in ground for about three years; d= is high pest and disease tolerant, and e= it is drought-tolerant, so can be grown in areas with low and erratic precipitation of less than 600 mm annually, coupled with dry air and high temperatures (Alves & Setter, 2000; Iyer, Mattinson, & Fellman, 2010; Okogbenin et al, 2013; Guira et al, 2017)
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