Difference in Biochemical Compound and Cyanogen Content among Six Improved Cassava Root Adopted in Burkina Faso, Nutritional and Technological Perspectives

Cassava is getting increase in food habit and production in Burkina Faso without appropriate knowledge of the nutritional and technological potential of the existing improved varities. Six Tropical Manihot Species cassava varieties were collected and transported within 24 hours for analyses using standard methods. The moisture content varies between 68.31±1.28 and 85.49±0.47%. The acidity is ranged between 0.49±0.04 and 0.85±0.13% and the pH varies between 6.05 and 6.62. Starch content of the cassava fresh root varies from 14.15±1.50 to 22.51±0.63%, amylopectin content varies between 10.36±2.17 and 20.72±5.56%; amylose content varies from 3.78±3.78 and 6.05±3.40%. Cyanogenic potential is range between 6.85±0.68 and 34.71±7.41 mg.kg-1, the free cyanide content varies between 1.91±0.63 and 6.67±1.48 mg kg1. Cassava fresh root is a source of potassium (202.4±4.64 mg 100g1), calcium (25.30±0.75 mg 100g1), magnesium (17.10±0.23 mg 100g1), iron (11.81±15.02 mg 100g1), phosphorus (4.8±0.27 mg 100g1), zinc (2.55±3.70 mg 100g1) and sodium (0.9±0.01 mg 100g1). Some significant differences are observed for some compound and call for mixture use of varieties according to the final product.