Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin
Cassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2015/674201 |
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| author | Abadjayé Faouziath Sanoussi Laura Yéyinou Loko Hyacinthe Ahissou Adidjath Koubourath Adjahi Azize Orobiyi Angelot Paterne Agré Paulin Azokpota Alexandre Dansi Ambaliou Sanni |
| author_facet | Abadjayé Faouziath Sanoussi Laura Yéyinou Loko Hyacinthe Ahissou Adidjath Koubourath Adjahi Azize Orobiyi Angelot Paterne Agré Paulin Azokpota Alexandre Dansi Ambaliou Sanni |
| author_sort | Abadjayé Faouziath Sanoussi |
| collection | DOAJ |
| description | Cassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes of their major derived products (gari and tapioca), and compare them with the farmers’ and processors’ perception on their technological qualities. The ethnobotanical investigation revealed existence of 40 cultivars including 9 elites that were further classified into three groups based on agronomics and technological and culinary properties. Clustered together, cultivars Idilèrou, Monlèkangan, and Odohoungbo characterized by low fiber content, high yield of gari and tapioca, and good in-ground postmaturity storage were the most preferred ones. Their physicochemical analysis revealed good rate of dry matters (39.8% to 41.13%), starch (24.47% to 25.5%) and total sugars (39.46% to 41.13%), low fiber (0.80% to 1.02%), and cyanide (50 mg/kg) contents. The sensory analysis of their gari and tapioca revealed very well appreciated (taste, color, and texture) products by the consumers. The confirmation by scientific analysis of the farmers’ perception on qualities of the most preferred cultivars indicated that they have good knowledge of their materials. |
| format | Article |
| id | doaj-art-1b2286adea3349b7a61a1855ec830e3f |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-1b2286adea3349b7a61a1855ec830e3f2025-02-03T05:48:18ZengWileyThe Scientific World Journal2356-61401537-744X2015-01-01201510.1155/2015/674201674201Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central BeninAbadjayé Faouziath Sanoussi0Laura Yéyinou Loko1Hyacinthe Ahissou2Adidjath Koubourath Adjahi3Azize Orobiyi4Angelot Paterne Agré5Paulin Azokpota6Alexandre Dansi7Ambaliou Sanni8Laboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, 071BP28 Cotonou, BeninLaboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, 071BP28 Cotonou, BeninLaboratory of Protein Biochemistry and Enzymology, Faculty of Sciences and Technology (FAST), University of Abomey-Calavi (UAC), BP 526 Cotonou, BeninLaboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, 071BP28 Cotonou, BeninLaboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, 071BP28 Cotonou, BeninLaboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, 071BP28 Cotonou, BeninDepartment of Nutrition and Food Technology, Faculty of Agricultural Sciences (FSA), University of Abomey-Calavi, BP 526 Cotonou, BeninLaboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, 071BP28 Cotonou, BeninLaboratory of Biochemistry and Molecular Biology, Faculty of Sciences and Technology (FAST), University of Abomey-Calavi (UAC), BP 526 Cotonou, BeninCassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes of their major derived products (gari and tapioca), and compare them with the farmers’ and processors’ perception on their technological qualities. The ethnobotanical investigation revealed existence of 40 cultivars including 9 elites that were further classified into three groups based on agronomics and technological and culinary properties. Clustered together, cultivars Idilèrou, Monlèkangan, and Odohoungbo characterized by low fiber content, high yield of gari and tapioca, and good in-ground postmaturity storage were the most preferred ones. Their physicochemical analysis revealed good rate of dry matters (39.8% to 41.13%), starch (24.47% to 25.5%) and total sugars (39.46% to 41.13%), low fiber (0.80% to 1.02%), and cyanide (50 mg/kg) contents. The sensory analysis of their gari and tapioca revealed very well appreciated (taste, color, and texture) products by the consumers. The confirmation by scientific analysis of the farmers’ perception on qualities of the most preferred cultivars indicated that they have good knowledge of their materials.http://dx.doi.org/10.1155/2015/674201 |
| spellingShingle | Abadjayé Faouziath Sanoussi Laura Yéyinou Loko Hyacinthe Ahissou Adidjath Koubourath Adjahi Azize Orobiyi Angelot Paterne Agré Paulin Azokpota Alexandre Dansi Ambaliou Sanni Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin The Scientific World Journal |
| title | Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin |
| title_full | Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin |
| title_fullStr | Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin |
| title_full_unstemmed | Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin |
| title_short | Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin |
| title_sort | diversity physicochemical and technological characterization of elite cassava manihot esculenta crantz cultivars of bante a district of central benin |
| url | http://dx.doi.org/10.1155/2015/674201 |
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