Abstract
The correct estimation of the mineral content of cassava (Manihot esculenta) genotypes is vital from a nutritional point of view. This study evaluated the effects of the storage root section, maturity, and sampling method on the macro- and microelements in yellow-fleshed cassava root genotypes. In total, 44 genotypes were grown in replicated field trials of 2 sets (set 25 and set 19) and were harvested at 9 and 12 months after planting. Two sampling methods, sampling with a cork borer (A = proximal, B = middle, C = distal or method 1) and sampling without a cork borer (L = Longitudinal or method 2), were used. The minerals of the samples from the two methods were determined using inductively coupled optical emission spectrometry (ICP-OES). K and Mn were the most abundant minerals, and Na, Mo, and Co were the least abundant. Genotype, method, and maturity had a strong influence on mineral concentrations. Harvesting time affected the concentration level of some macro- and microelements in cassava roots. Additionally, Ca, Mg, K, P, Mn, Cu, Ni, and Zn contents were significantly (p < 0.05) higher in the proximal and middle portions for method 1. K and P and Mn and B were positively correlated, but K and Na and Fe and Ni were negatively associated.
Highlights
Minerals are the constituents that remain as ash after the combustion of plant and animal tissues
The present study aimed to evaluate the spatial distribution of macro and microelements in yellow-fleshed cassava root genotypes and establish the effect of the sampling method and harvesting time on their content
It could be deduced that the storage roots of cassava could be a good source of these macroelements, especially potassium
Summary
Minerals are the constituents that remain as ash after the combustion of plant and animal tissues. Minerals can be classified as primary (macro) elements, trace elements, and ultra-trace elements, and the main elements are essential for human beings in amounts >50 mg/day. The root flour (high-quality cassava flour, HQCF) is gaining recognition as a suitable wheat flour substitute in biscuits and the fast-food industry. It is an essential raw material in the food industry preparation of a wide array of value-added products, such as bread, cookies, confectionery, pasta, and couscous-like products, and the production of adhesives. It is used as a thickener in foods that are not subject to rigorous processing conditions. Cassava flour has a low nutritional value, it remains an essential food in several parts of the world, as it is less expensive than wheat and can be used to produce a variety of food products [7,8,9]
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