Effects of Elite Cassava Lines on Yield, Textural Quality and Consumer Acceptability of Processed Products
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Abstract
Cassava is high in carbohydrates, fiber vitamin and minerals. Hanatee and Rayong 2 are sweet cassava varieties that are popularly consumed fresh. However, both cassava varieties have limitations, low yield and low germination rate, respectively. Therefore, the effect of six cassava lines/varieties, (1) CMRE60-03-02 (2) CMRE60-03-13 (3) OMRE60-01-02 (4) CMRE60-02-12 (5) Hanatee and (6) Rayong 2, on yield, texture and taste of steamed cassava and cassava chips was studied. Randomized complete block design with 4 replications and 6 treatments were used in the experiment. The results showed that CMRE60-03-02 CMRE60-03-13 and OMRE60-01-02 had fresh root yield higher than HANATEE by 35, 4, and 1 percent and higher than Rayong 2 by 39, 6, and 4 percent, respectively. Textural quality of steamed cassava from CMRE60-03-13 and OMRE60-02-12 were similar to HANATEE while cassava chips from OMRE60-02-12 and CMRE60-03-13 were similar to Rayong 2. In addition, all sensory acceptance scores of the respondents to OMRE60-02-12 were higher than HANATEE. and OMRE60-02-12 had all sensory acceptance scores of the respondents similar to Rayong 2. Therefore, the OMRE60-02-12 line is suitable for planting in the field conditions at Rayong Province because it produces fresh root yield that are no different from other lines/varieties and has a low cyanide content. When processed into steamed cassava and cassava chips, it has good taste and physical quality.
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