Physico-chemical and nutritional characteristics of 12 varieties of cassava (Manihot esculenta Crantz, 1766) grown in the Republic of Guinea
1 Biochemistry Laboratory, Biology Department, Faculty of Sciences, Gamal Abdel Nasser University of Conkry, BP 1147, Conakry, Republic of Guinea.
2 Department of Technology and Control of Food Products, ISSMV, BP 09, Dalaba, Republic of Guinea.
3 Institute of Agronomic Research of Guinea, Foulaya, BP 1523, Kindia, Republic of Guinea.
4 UFR Biosciences, Biotechnology Laboratory/University Felix Houphouët Boigny, 22 BP 582 Abidjan 22, Ivory Coast.
Research Article
World Journal of Advanced Research and Reviews, 2024, 23(03), 814–821
Publication history:
Received on 22 July 2024; revised on 29 August 2024; accepted on 31 August 2024
Abstract:
Cassava is a distinctive contributor to food security and a source of income for smallholder farmers. Despite the importance of this agricultural product, very little data is available in Guinea, especially concerning the varieties grown and their nutritional composition.
The aim of this research was to study the physico-chemical and nutritional characteristics of 12 varieties of cassava grown in Guinea with a view to selecting varieties that could be used to produce a <<Gari>> of better quality.
Cassava tubers were collected in 6 regions in Guinea. The physico-chemical analyses were carried out on the pH and moisture content of the cassava paste from each of the 12 varieties, while the nutritional quality was determined on the basis of the composition of the varieties in carbohydrates, proteins, lipids and minerals.
In general, pH values ranged from 6.29 to 7.29 while moisture levels ranged from 51.64% to 58.94%. In addition, all the varieties analysed were those rich in carbohydrates (with levels between 42.36% and 51.17%) but low in fat (values between 0.30% and 3.56%). On the other hand, three varieties, namely Farawoulen, Konko and Samouya, are the richest in protein with values of 8.05%, 5.48% and 4.23% respectively.
In short, these cassava varieties produced in Guinea could be used, taking into account their biochemical composition, in future gari production work.
Keywords:
Characteristic; Morphological; Physico-chemical; Cassava; Guinea
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