Starch quality traits of improved provitamin A cassava (Manihot esculenta Crantz)
Evans Atwijukire,
Joseph Ffuna Hawumba,
Yona Baguma,
Enoch Wembabazi,
Williams Esuma,
Robert Sezi Kawuki,
Ephraim Nuwamanya
Affiliations
Evans Atwijukire
Department of Biochemistry and Sports Science, College of Natural Sciences, Makerere University, P.O. Box 7062, Kampala, Uganda; National Agricultural Research Organisation (NARO), National Crops Resources Research Institute, 9 Km Gayaza-Zirobwe Road, P.O. Box 7084, Kampala, Uganda
Joseph Ffuna Hawumba
Department of Biochemistry and Sports Science, College of Natural Sciences, Makerere University, P.O. Box 7062, Kampala, Uganda
Yona Baguma
National Agricultural Research Organization, Secretariat, Plot 3, Lugard Avenue, P.O. Box 295, Entebbe, Uganda
Enoch Wembabazi
National Agricultural Research Organisation (NARO), National Crops Resources Research Institute, 9 Km Gayaza-Zirobwe Road, P.O. Box 7084, Kampala, Uganda
Williams Esuma
National Agricultural Research Organisation (NARO), National Crops Resources Research Institute, 9 Km Gayaza-Zirobwe Road, P.O. Box 7084, Kampala, Uganda
Robert Sezi Kawuki
National Agricultural Research Organisation (NARO), National Crops Resources Research Institute, 9 Km Gayaza-Zirobwe Road, P.O. Box 7084, Kampala, Uganda
Ephraim Nuwamanya
National Agricultural Research Organisation (NARO), National Crops Resources Research Institute, 9 Km Gayaza-Zirobwe Road, P.O. Box 7084, Kampala, Uganda; Corresponding author.
Provitamin A cassava clones were analysed for starch yield and critical starch quality attributes, to understand possible applications in the food industry. Total carotenoids content in the test clones ranged from 0.03-11.94 μg g-1 of fresh root. Starch yield ranged from 8.4-33.2 % and correlated negatively (r = -0.588, P < 0.001) with carotenoids content. Amylose content (16.4–22.1%) didn't differ significantly (P ≤ 0.05) among the cassava clones. Meanwhile, total carotenoid content had significant negative correlations (P ≤ 0.05) with starch pasting temperature, peak time, setback viscosities and peak area. The reduced peak time and pasting temperatures in high-carotenoid cassava signifies reduction in energy requirements in yellow-fleshed roots when compared to white-fleshed cassava. This attribute is desirable for the food industry as it would reduce the overall cost of processing the cassava. Furthermore, final viscosities of starch from carotenoid-rich cassava were lower than those of white-fleshed roots, making provitamin A cassava suitable for soft food processing.
