The manioc:
Flour characteristics of three of the most widely grown cultivars in the DIANA-Madagascar region
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The aim of this study was to determine the physical, physico-chemical and nutritional characteristics and cyanogenic potential of the flours of three of the most widely grown cassava cultivars in the DIANA Region. Materials and methods were used to achieve this objective. The results obtained showed that the flours of these three cassava cultivars have water contents of 10.69% (Menarevaka), 11.38% (Mena) and 11.53% (Fotsy). These flours have pH values of 6.03 (Menarevaka), 5.74 (Mena) and 6.04 (Fotsy). The crude ash content of these flours (based on dry matter) is 1.75% (Menarevaka), 2.29% (Me...
The aim of this study was to determine the physical, physico-chemical and nutritional characteristics and cyanogenic potential of the flours of three of the most widely grown cassava cultivars in the DIANA Region. Materials and methods were used to achieve this objective. The results obtained showed that the flours of these three cassava cultivars have water contents of 10.69% (Menarevaka), 11.38% (Mena) and 11.53% (Fotsy). These flours have pH values of 6.03 (Menarevaka), 5.74 (Mena) and 6.04 (Fotsy). The crude ash content of these flours (based on dry matter) is 1.75% (Menarevaka), 2.29% (Mena) and 2.57% (Fotsy). Their protein and fat contents are very low. The starch content (based on dry matter) is 73.56% (Menarevaka), 81.75% (Mena) and 82.97% (Fotsy). Their amylose content (dry matter basis) is 11.30% (Menarevaka), 11.22% (Mena) and 12.41% (Fotsy). Their cyanogenic potentials (in ppm HCN) are 3.40 (Menarevaka), 4.51 (Mena) and 2.44 (Fotsy). Although very low in protein and fat, these flours are rich in carbohydrates and non-toxic.
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