Caracterização, avaliação e processamento mínimo de seis variedades de mandioca cultivadas no norte de Minas Gerais

The cassava (Manihot esculentaCrantz) can be considered the bread of Brazil given its importance in our country and in the world, the cassava becomes one of the only sources of food in some African countries. Meanwhile in the last years markets and the uses for cassava were enlarged and modified, appearing then the need for new-products of cassava roots. The objective of this work was to indicate a (s) best (s) variety (s) cassava roots for the production of minimally processed. The following parameters have been assessed: morphoagronomic characteristics, genetic diversity and physicochemical parameters of six varieties grown in the northern region of Minas Gerais. Two assays were performed: A field for data collection morphoagronomic, photosynthetic and genetic diversity of the plants to the six and ten months of after planting; another in laboratory for minimum processing of cassava roots, storage under refrigeration at 7 º C and evaluation of physicochemical parameters, as incomeof, loss of moisture, pH and cooking times. All varieties tested showed highproduction above the national average and worldwide, the variety Vassourinha obtained 79.23 t.ha-1 productivity and higher rates of net photosynthesis, the rate of net photosynthesis of all varieties was significantly correlated with productivity. The varieties Yellow and Asst E.N had higher genetic similarity, could be used in crosses with varieties Sabará and Amarelinha. Toyield of minimally roots all varieties showed yields of over 70% except the variety which showed Cocoa yield 56.17%.The average loss of moisture during storage was 2.79%, being within acceptable range of loss of moisture and for cassava roots during storage. The pH of minimally processed roots of allvarieties increased slightly during the period of storage, meanwhile has remained within or very close to the proper range of pH for maintaining the quality of products of vegetable origin. The cooking times in boiling water of all varieties was below 15 minutes. As existing classification, all varieties showed "good cooking."