Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots
2011
Hongbété, Franck | Mestres, Christian | Akissoé, Noël | Pons, Brigitte | Hounhouigan, Joseph D. | Cornet, Denis | Nago, Mathurin C. | Faculté des Sciences Agronomiques ; Université d’Abomey-Calavi = University of Abomey Calavi (UAC) | Faculté d’Agronomie ; Université de Parakou = University of Parakou (UP) | Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | International Institute of Tropical Agriculture | Agrosystèmes tropicaux (ASTRO) ; Institut National de la Recherche Agronomique (INRA) | Ambassade de France au Bénin
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Show more [+] Less [-]English. Age of plant and environmental conditions during growing may affect texture (friability) and taste of boiled cassava roots. We investigated the quality of boiled roots of seven cultivars harvested at 10, 12 and 14 months in three different seasons. Sensory taste (sweet or bitter) of boiled cassava root could not be correlated with sugar content and/or cyanide potential, which both interfere with taste perception; hence, bitterness is not a good indicator of the poisonous character of cassava roots. Improved cultivars generally showed lower friability scores, independently of plant age (10-14 months) or season. Rainfall before harvest directly lowers dry matter and mealiness of boiled roots. Cultivar and rainfall effects are discussed in relation to pectins (higher content for improved cultivars) that are suspected to be the major biochemical cause of vegetable mealiness.
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