Biometric and Biochemical Characterization of Two Cassava Varieties from Southeastern Pará, Brazil
DOI:
https://doi.org/10.66069/ojspub.26820606Keywords:
Cassava (Manihot esculenta), biometric characterization, biochemical composition, root yield, variety comparison, nutritional qualityAbstract
This study evaluated the biometric characteristics and biochemical composition of fresh cassava roots from two varieties (Cacau and Jaibara) cultivated in southeastern Pará, Brazil. Plant biometric parameters, root yield attributes, and proximate composition (moisture, ash, protein, lipids, carbohydrates, and energy value) were determined. The Cacau variety exhibited superior vegetative vigor, a pulp yield of 77.71%, and roots with pink cortex and white pulp, whereas Jaibara showed lower vigor, a pulp yield of 73.90%, white cortex and yellow pulp. Biochemical profiles of both varieties closely matched national food composition reference values. Although Cacau proved more productive, both varieties demonstrated satisfactory nutritional quality. These findings underscore the need for further investigations into physical traits, biochemical composition, and sensory properties across a wider range of cassava cultivars, given the crop’s nutritional and socioeconomic significance.
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