Comparative Analysis of Nutrient Composition of 
Cassava Tubers of Different Varieties in Hainan

Xiumei Fu; Dongmei He

doi:10.70711/neet.v2i9.5689

Comparative Analysis of Nutrient Composition of Cassava Tubers of Different Varieties in Hainan

Xiumei Fu, Dongmei He

Abstract

In this paper, the carotenoid, starch and soluble dietary fiber contents of three kinds of local cassava (white heart bread cassava,
Nanyang purple-skinned cassava and egg yolk cassava) were determined and analyzed comparatively using three kinds of cassava (white
heart bread cassava, Nanyang purple-skinned cassava and egg yolk cassava) as the experimental materials in Hainan. The results showed that
among the three types of cassava, egg yolk cassava had the highest content of carotenoids but the lowest content of starch and soluble dietary
fiber, while white heart bread cassava had the lowest content of carotenoids but the highest content of starch and soluble dietary fiber.

Keywords

Cassava; Nutritional composition; Carotenoids; Starch; Soluble dietary fiber

Full Text:

PDF

Included Database

References

[1] WEI Yan, HUANG Jie, LIN Liming, LUO Chunfang. Study on the nutrient composition of different parts of cassava tubers[J]. Journal

of Northwest A&F University (Natural Science Edition), 2016, 44(06):53-61.

[2] WANG Chunhua. Current status and development trend of cassava application in feed[J]. Feed wide angle, 2018, (02):41-42.

[3] XIAN Xuan, NI Houjia, HUANG Xingguo, LI Yinghui. Nutritional value of fermented cassava pomace and its application in livestock

and poultry production[J]. Heilongjiang Animal Husbandry and Veterinary Medicine, 2020, (19):45-50.

[4] WANG Ying, ZHANG Yayuan, SHANG Xiaohong, ZENG Wendan, YAN Huabing, XIE Xiangyu. Research progress on the nutritional

value of edible cassava and its health benefits[J]. Anhui Agricultural Science, 2019, 47(11):22-24.

[5] Bayata A. Review on nutritional value of cassava for use as a staple food[J]. Sci J Anal Chem, 2019, 7(4): 83-91.

[6] Yang Geng. Comparison of cassava varieties and evaluation of food processing performance [D]. Supervisor: Song Yong. Hunan Agricultural University, 2021.

[7] XU Juan, HUANG Jie.Preliminary analysis and evaluation of nutrient composition and palatability of six cassava germplasm[J]. Journal

of Tropical Crops, 2013, 34(02):373-376.

[8] Jaramillo A M, Londoo L F, Orozco J C, et al. A comparison study of five different methods to measure carotenoids in biofortified yellow cassava (Manihot esculenta)[J]. PLoS One, 2018, 13(12): e0209702.

[9] LI Chuanluo, DING Lan, SIN Weiwei, HE Weiguo. Extraction process of carotenoids from sweet potato[J]. Anhui Agricultural Science,

2016, 44(01):115-117.

[10] XU Changjie, CHEN Wenjun, CHEN Kunsong, et al. A simple method for the determination of starch content by iodine colorimetry[J].

Biotechnology, 1998, 8(2):41-43.

[11] FU Jingjing, LAN Wei, QIN Xiaoshan, WU Yuanliang, SUN Jian. Optimization of soluble dietary fiber extraction from cassava pomace

by response surface method[J]. Food Safety Journal, 2023, (07):105-110.

DOI: http://dx.doi.org/10.70711/neet.v2i9.5689

Refbacks

There are currently no refbacks.