Cassava

varieties

Physicochemical characteristics

Type

Stage of manufacturing process

Starch (g/100g dm)

Total sugar

(g/100g dm)

Reducing sugar (g/100g dm)

Cyanide (mg/kg dm)

pH

Total titrable acidity (%)

IAC

Local

Attiéké

90.68 ± 0.86

1.19 ± 0.07

0.27 ± 0.01

4.83 ± 0.08

4.56 ± 0.09

0.60 ± 0.07

BONOUA

Local

Attiéké

91.39 ± 0.84

0.94 ± 0.08

0.25 ± 0.01

2.79 ± 0.15

4.65 ± 0.05

0.53 ± 0.04

OLEKANGA

Improved

Attiéké

80.21 ± 1.79

1.22 ± 0.12

0.28 ± 0.01

2.87 ± 0.24

4.58 ± 0.13

0.61 ± 0.09

TMS (2) 1425

Improved

Attiéké

86.70 ± 1.35

1.43 ± 0.08

0.29 ± 0.02

5.00 ± 0.09

4.62 ± 0.13

0.54 ± 0.07