Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10541783 | Food Chemistry | 2011 | 7 Pages |
Abstract
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 (10-14Â 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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hongbété Franck, Mestres Christian, Akissoé Noël, Pons Brigitte, Hounhouigan D. Joseph, D. Cornet, Nago C. Mathurin,