Evolution of the Physicochemical Characteristics of Cassava Roots of the Yacé Variety According to the Stage of Harvest
Keywords:
Cassava roots, harvest stage, physicochemical characteristicsAbstract
Cassava is an important food product, due to the volume of its production and consumption. It is, in fact, an important staple food in the world, particularly in Africa. It is cultivated throughout the Ivorian territory with a predominance in the south. Its strong demand has led some producers to harvest early, regardless of the impact of the harvest stage on the physicochemical parameters of cassava roots. The objective of this work was to determine the stage of harvest (maturity) of cassava roots which allows cassava roots to be obtained with good nutritional qualities. Thus, the physicochemical characteristics were evaluated at different stages of harvest (11th, 12th, 13th and 14th month after planting the cuttings) of the cassava roots of the Yacé variety. The highest energy values (389.21 Kcal/100 g of DM) were obtained in the twelfth month of harvest. At this same stage, the carbohydrate and starch contents increased respectively by 94.65 g/100 g of DM and of 83.15 g/100 g of DM. Also, these cassava roots had a substantial share of minerals and polyphenols with very low levels of hydrocyanic acid and fiber compared to those of the other harvested stages. Thus, cassava harvested in the twelfth month of cultivation provides the best physicochemical characteristics.
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