S6-09
Environment, Genotypic
Diversity and Food Quality Traits of Cassava
Ekanayake I.J. and O. Lyasse
International
Institute of Tropical Agriculture (IITA), IITA_Nigeria, c/o L.W.
Lambourn & Co., Carolyn House, 26 Dingwall Road, Croydon, CR9 3EE,
UK i.ekanayake@cgiar.org
Cassava is an important
starchy food crop in sub-Saharan Africa (SSA).
It is grown across the full range of agroecological zones from
forest margins to the semiarid under different crop mixtures as a main
crop or a subsidiary crop. Nutritional factors as well as food quality
traits determine quality and economic value of cassava products arising
from both roots and leaves for food and feed purposes.
In addition to genetic improvement options, possibilities to
manipulate processing, storage, and facilitation of fresh root marketing
are researchable issues in order to improve income generation and food
security in SSA. In this
review we use experimental field and lab data generated in SSA to
establish opportunities for genetic improvement of product quality.
Some of the traits considered are root dry matter, root
physiological deterioration, cooking quality, cyanogenic potential, root
and leaf micronutrients, and taste.
Genotypic (landraces, breeding lines, introductions, and improved
cultivars) differences in the existing germplasm for some of the traits
in question and the effect of crop phenology are presented.
The association among quality traits and the influence of
environmental stresses is looked at with a view on recommendations on
optimum harvest time for fresh root consumption and marketing.
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