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 |