CBN-V Video Archives - 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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