Composition of cassava
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CTA. 1991. Composition of cassava. Spore 32. CTA, Wageningen, The Netherlands.
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The chemical composition and corresponding value of cassava in the South Pacific is better understood as a result of research being carried out in the region. The Australian National University (ANU), supported by the Australian Centre for...
The chemical composition and corresponding value of cassava in the South Pacific is better understood as a result of research being carried out in the region. The Australian National University (ANU), supported by the Australian Centre for International Agricultural Research (ACIAR), have analyzed results from 52 samples of 20 cultivars from Fiji, Papua New Guinea and the Solomon Islands. Although average protein content was low (0.53%) and equal to that of giant taro, the quality was good. The cassava was also found to have low levels of iron but it was felt that as this had also been observed in yam grown locally, it was probably due to low levels of Iron in the soil. Antinutritional factors in cassava are trypsin inhibitors (virtually nonexistent in the South Pacific), calcium oxalate (found only in small quantities), and cyanide (contents were usually low in the cultivars studied, that is 1.3-6.3mg HCN/100g of fresh root weight). For cyanide, it is hoped that analysis of other regional cultivars will reveal equally low cyanide levels. The programme is studying the chemistry of linamarin decomposition m hydrocyanic acid in order to develop improved methods of removing cyanide during cooking. Howard Bradbury, Botany Department Australian National University Canberra, ACT 2601, AUSTRALIA
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)