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Cassava varietal screening for cooking quality: Relationship between dry matter, starch content, mealiness and certain microscopic observations of the raw and cooked tuber
Author(s) -
SafoKantanka Osei,
OwusuNipah Joseph
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600116
Subject(s) - starch , dry matter , manihot esculenta , food science , raw material , population , chemistry , botany , horticulture , biology , demography , organic chemistry , sociology
Thirteen cassava ( Manihot esculenta L Crantz) varieties from three successive annual harvests were screened for the mealiness of the cooked tuber, and the elasticity and smoothness of the pounded paste. Six were selected for further studies based on their mealiness and the starch and dry matter contents were determined. The diameter of the starch granules of the selected varieties and those of an irradiated M 1 V 2 population were measured. Microscopic examinations of the raw and cooked cells of the irradiated M 1 V 2 population were made. Correlations among all the parameters were studied. Varietal and seasonal differences in cooking quality were observed. There was no consistent relationship between mealiness of the boiled tuber and the elasticity and smoothness of the pounded paste. Varieties that were mealy were high in dry matter and starch content. The starch granules of mealy varieties were larger than those of nonmealy ones. There were no differences between mealy and non‐mealy varieties in the arrangement of the cells or ‘cell condition’, of the raw tubers. However, the cells of the cooked tubers were held less cohesively, ie there was more ‘cell disorganisation’, in mealy varieties than in non‐mealy ones.