Quality Evaluation of Root Tubers of Six Edible Cassava Varieties (Lines)

Purpose To provide a reference for screening suitable cassava varieties (lines) for edible promotion.

Methods The dry matter percentage, amylopectin, amylose, total starch, amylopectin ratio, soluble sugar, flavonoid, protein, crude fiber, and formonitrile of roots of six edible cassava varieties (lines) were measured, and the cassava quality was comprehensively evaluated by the membership function method.

Results The average of the roots of six edible cassava varieties (lines) from 2020 to 2021 showed that: dry matter percentage was 38.73%, amylopectin content was 56.94%, amylose content was 14.47%, total starch content was 71.41%, amylopectin ratio was 79.68%, soluble sugar content was 1.86%, flavonoid content was 0.45%, protein content was 2.74%, crude fiber content was 0.73%, and formonitrile content was 39.63 mg/kg. The dry matter percentage of roots of six edible cassava varieties (lines) was the highest in 2021 for SC9 (43.04%); the amylopectin content was the highest in 2021 for GC49 (64.78%); the amylose content was the highest in 2020 for GR891 (18.23%); the total starch content was the highest for GC49 in 2021 (77.39%); the highest amylopectin ratio was for GC49 in 2020 (84.48%); the highest soluble sugar content was in 2021 for GC49 (2.56%); total flavonoid content was the highest in 2020 for PBC (0.87%); protein content was the highest in 2021 for GR10 (4.02%); crude fiber content was the highest in 2020 for GC49 (0.88%); formonitrile content was the lowest in 2020 for SC9 (32.59 mg/kg). The six edible cassava varieties (lines) were ranked in order of the average of the two-year affiliation function for root quality were GC49 (0.673)>GR10 (0.671)>SC9 (0.659)>GR891 (0.447)>PBC (0.445)>801 (0.306), among which three varieties (lines) with the average membership function value over 0.65 were GC49, GR10, and SC9.

Conclusion Three varieties (lines) such as GC49, SC9 and GR10 have better promotion and application value.