Evaluation of Altitude Cassava for the Starch Production ... · Giraldo, Teresa Sanchez Evaluation of Altitude Cassava for the Starch Production in Colombia. 15th Triennial International

Dufour Dominique, Dufour Elodie, Andres Escobar, Andres Giraldo, Teresa Sanchez

Evaluation of Altitude Cassava for the Evaluation of Altitude Cassava for the Evaluation of Altitude Cassava for the Evaluation of Altitude Cassava for the

Starch Production in Colombia.Starch Production in Colombia.Starch Production in Colombia.Starch Production in Colombia.

15th Triennial International Symposium of the International

Society for Tropical Root Crops (ISTRC)

Tropical Roots and Tubers in a Changing Climate:

A Convenient Opportunity for the World

ISTRC - CIP - UNALM, 2-6 November 2009, Lima, Peru.

HighlandHighlandHighlandHighland Cassava Study: DiagnosticCassava Study: DiagnosticCassava Study: DiagnosticCassava Study: Diagnostic

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Highland Cassava Study: DiagnosticHighland Cassava Study: DiagnosticHighland Cassava Study: DiagnosticHighland Cassava Study: Diagnostic

�1500 - 2200 meters above sea level

�Cassava double purpose: good eating quality and industrial for starch processing

�Unique breadmaking capacity of highland fermented cassava starch

�Attractive market in Colombia

Highland Cassava Study : DiagnosticHighland Cassava Study : DiagnosticHighland Cassava Study : DiagnosticHighland Cassava Study : Diagnostic

�Low yield, high price of traditional

cassava roots

�Harvesting 14 – 16 months

�Shortage of cassava roots for starch

agro-industry in Colombian highland

�Low impact of pests and diseases in

altitude

�Cassava improvement in CIAT

�Evaluation of new hybrids varieties

Highland Cassava Study : MethodsHighland Cassava Study : MethodsHighland Cassava Study : MethodsHighland Cassava Study : Methods

� 33 clones adapted to highland

ecosystem

� 1750 m above sea level

� Cyanide content

� Eating quality

� Dry matter evaluation

� Root specific gravity (density)

� Starch content

� Starch functional properties

Highland Cassava Study : ResultsHighland Cassava Study : ResultsHighland Cassava Study : ResultsHighland Cassava Study : Results

StarchStarchStarchStarch YieldYieldYieldYield

(MT/Ha)(MT/Ha)(MT/Ha)(MT/Ha)

SM 1834SM 1834SM 1834SM 1834----20202020 8,038,038,038,03

SM 1495SM 1495SM 1495SM 1495----5555 7,647,647,647,64

CM 7595CM 7595CM 7595CM 7595----1111 7,857,857,857,85

SM 1058SM 1058SM 1058SM 1058----13131313

SM 1495SM 1495SM 1495SM 1495----5555 5,045,045,045,04

CM 7595CM 7595CM 7595CM 7595----1111 6,666,666,666,66

SM 1498SM 1498SM 1498SM 1498----4444 7,777,777,777,77

SM 1707SM 1707SM 1707SM 1707----41414141 5,395,395,395,39

SM 1713SM 1713SM 1713SM 1713----25252525 4,474,474,474,47

CG 402CG 402CG 402CG 402----11111111 3,403,403,403,40

MColMColMColMCol 1522152215221522 1,531,531,531,53

SM 1938SM 1938SM 1938SM 1938----12121212 2,332,332,332,33

RootRootRootRoot YieldYieldYieldYield


32,1132,1132,1132,11

30,0330,0330,0330,03

30,0030,0030,0030,00

27,3027,3027,3027,30

25,3025,3025,3025,30

25,2525,2525,2525,25

25,1025,1025,1025,10

19,4319,4319,4319,43

15,0715,0715,0715,07

13,2213,2213,2213,22

8,108,108,108,10

7,907,907,907,90

RootRootRootRoot YieldYieldYieldYield

(Media 3 (Media 3 (Media 3 (Media 3 harvestharvestharvestharvest))))

30,030,030,030,0

25,325,325,325,3

26,626,626,626,6

27,327,327,327,3

26,626,626,626,6

28,328,328,328,3

28,328,328,328,3

20,820,820,820,8

23,723,723,723,7

25,925,925,925,9

17,717,717,717,7

22,722,722,722,7


Cyanide content

� Low cyanide content < 100 ppm

(SM 1498-4 : 31 ppm)

�Exception :

SM 1058-13 : 324 ppm (bitter taste)

CG 402-11 : 183 ppm (bitter taste)y = 0,804x

R2 = 0,9995

0,000

0,100

0,200

0,300

0,400

0,500

0,600

0,700

0,800

0,0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9

Concentration (µg/cm3)

Ab

sorb

anc

e(nm

)



Sensory evaluation

�Media = 3,9 (scale 1 to 5)

�Very good gustative quality for human consumption

CM 7595-1 always > 4,5 SM 1707-41 ; SM 1713-25 : always > 4

� Only two bitter varietiesSM 1058-13CG 402-11

� 32% < Dry matter < 42% ; (media: 38%)

(High for cassava around 33% in the World cassava germplasm held in CIAT)

SM 1713-25 (44,0 %)SM 1498-4 (43,4 %)SM 1707-41 (41.7 %)CM 7595-1 (41,0 %)

� 52% < Starch content < 95% ; (media 82%)SM 1053-23 (91,5%)SM 1713-25 (91,1%)SM 1707-41 (89,1%)CM 7595-1 (89,1%)

� 61% < Starch extraction yield < 100%

(media: 89,3%)SM 1938-12 (99,9%)MCol 1522 (99,9%)SM 1834-20 (98,6%)SM 1495-5 (98%)


67n

-0.371 (**)1Pearson

correlationCyanide Cyanide Cyanide Cyanide

content content content content

((((ppmppmppmppm))))

6776n

0.582 (**)-0.491 (**)1Pearson

correlationExtactionExtactionExtactionExtaction

Yield Yield Yield Yield

464646n

0.562 (**)-0.388 (**)0.639 (**)1Pearson

correlationDensityDensityDensityDensity

67767646n

0.364 (**)-0.317 (**)0.231 (*)0.442 (**)1Pearson

correlationStarch Starch Starch Starch

(%)(%)(%)(%)

6776764664n

0.571 (**)-0.453 (**)0.674 (**)0.882 (**)0.418 (**)Pearson

correlationDry Dry Dry Dry

matter matter matter matter

(%)(%)(%)(%)

TasteTasteTasteTaste

Cyanide Cyanide Cyanide Cyanide

content content content content

((((ppmppmppmppm))))

ExtactionExtactionExtactionExtaction

YieldYieldYieldYieldDensityDensityDensityDensity

Starch Starch Starch Starch

(%)(%)(%)(%)Correlations



y = 210,3x - 197,64

R2 = 0,8355

30

32

34

36

38

40

42

44

46

1,08 1,09 1,10 1,11 1,12 1,13 1,14 1,15 1,16

Specific gravity (Density)

Dry Matter (%

)

y = 0,6538x - 1,1254

R2 = 0,5455

16

18

20

22

24

26

28

30

32

34

30 32 34 36 38 40 42 44 46

Dry Matter (%)

Starch Extraction Yield (%)


0

200

400

600

800

1000

1200

0 2 4 6 8 10 12 14 16 18 20 22 24Time (min)

Viscosity (cP)

20

30

40

50

60

70

80

90

100

Pasting temperature (°C)

Maximum viscosity

Temperature (°C

)

Minimum Viscosity

Final Viscosity


Highland cassava starch Highland cassava starch Highland cassava starch Highland cassava starch ViscoamylogramViscoamylogramViscoamylogramViscoamylogram (5%)(5%)(5%)(5%)

Cassava starch viscoamylogram variability from Highland cassava ( Popayan - 1750 m)

0

200

400

600

800

1000

1200

1400

0 2 4 6 8 10 12 14 16 18 20Time (min)

Vis

cosi

ty (

cent

ipoi

ses)

0

10

20

30

40

50

60

70

80

90

100

Tem

péra

ture

(°C

)


Cassava starch viscoamylogram variability from World Cassava Germplasm (WCG - CIAT - 1000 m)

0

200

400

600

800

1 000

1 200

1 400

0 2 4 6 8 10 12 14 16 18 20Time (minutes)

Vis

cosi

ty (

cent

ipoi

ses)

0

10

20

30

40

50

60

70

80

90

100

Tem

perature (C)

More than 4000 clones analysed


� Highland cassava starch functionality (5% gels)

Lower Pasting temperature

around 60°C versus 65°C for WCG

Two picks in RVA

Higher viscosity of gels

around 1120cP versus 780cP for WCG

Peak time and ease of cooking higher

No difference in swelling power at 75°C but higher at 90°C


CIAT highland cassava hybrid

�Improved root productivity (T/ha)

�High dry matter and starch

�Low cyanide, good for direct human consumption

�Double purpose: fresh consumption & industrial

�Starch productivity not only related to dry matter content and root productivity, but also with extractability of starch

Highland Cassava Study : conclusionsHighland Cassava Study : conclusionsHighland Cassava Study : conclusionsHighland Cassava Study : conclusions

SM 1498-4CM 7595-1SM 1495-5SM 1058-13

SM 1713-25SM 1707-41SM 1498-4CM 7595-1

SM 1707-41SM 1498-4CM 7595-1SM 1495-5

CM 7595-1SM 1713-25SM 1834-20SM 1834-20

Dry matterDry matterDry matterDry matterStarch Starch Starch Starch

extraction yieldextraction yieldextraction yieldextraction yield

Fresh cassava Fresh cassava Fresh cassava Fresh cassava

roots consumersroots consumersroots consumersroots consumers

Industrial "Industrial "Industrial "Industrial "rallanderorallanderorallanderorallandero""""

FarmersFarmersFarmersFarmers

CIAT highland cassava hybrids�Preference of varieties different from growers, starch industrial, consumers of fresh roots

�Differences of starch functional properties, may contribute to explain the unique breadmakingcapacity of highland cassava starch

Highland Cassava Study : conclusionsHighland Cassava Study : conclusionsHighland Cassava Study : conclusionsHighland Cassava Study : conclusions

Thanks for your attention

and for the colombians

contributors of the study

Documents

Evaluation of Altitude Cassava for the Starch Production ... · Giraldo, Teresa Sanchez Evaluation of Altitude Cassava for the Starch Production in Colombia. 15th Triennial International