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

Guira Flibert¹, Savadogo Aly^1, , Sawadogo-Lingani Hagrétou², Somé Koussao³ and Traoré Yves¹

¹Laboratoire de Biochimie et d’Immunologie Appliquée (LaBIA); Department de Biochimie-Microbiologie, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso

²Département Technologie Alimentaire (DTA/IRSAT / CNRST), Ouagadougou 03 BP 7047, Burkina Faso

³Institut de l’Environnement et de Recherches Agricoles (INERA/CNRST), Ouagadougou 04BP 8645 Ouagadougou 04, Burkina Faso

Cite this paper

Guira Flibert, Savadogo Aly, Sawadogo-Lingani Hagrétou, Somé Koussao and Traoré Yves. Difference in Biochemical Compound and Cyanogen Content among Six Improved Cassava Root Adopted in Burkina Faso, Nutritional and Technological Perspectives. Journal of Food Security. 2019; 7(4):122-128. doi: 10.12691/JFS-7-4-4

Abstract

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.

Keywords

cassava, improved varieties, biochemical, cyanogenic, difference

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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