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Characterization of cassava clones produced in Roraima for in natura consumption. = Caracterização e identificação de clones de mandioca produzidos em Roraima para o consumo in natura.

Author(s): Natália Trajano de Oliveira | José Maria Arcanjo Alves | Sandra Cátia Pereira Uchôa | Guilherme Silva Rodrigues | Cirano Cruz Melville | José de Anchieta Alves de Albuquerque

Journal: Agro@mbiente On-line
ISSN 1982-8470

Volume: 5;
Issue: 3;
Start page: 188;
Date: 2011;
Original page

Keywords: Hydrocyanic acid | Culinary features | Manihot esculenta

The objective of this study was to characterize and identify cassava clones produced in Roraima State, Brazil, for human consumption. There was the planting of six clones of cassava (Aciolina, Pão, Pão-do-Chile, Água Morna, Enxuta and Amazonas), in double rows, following the spacing of 2.0 m x 0.8 m x 0.8 m, total of 8,928 plants ha-1 . It was used randomized blocks experimental design with four replications. At eight months after planting was carried out to harvest the roots, being evaluated for hydrocyanic acid, starch content by the method of hydrostatic balance and artisanal mining, ability to release the film and bark, bark color and flesh color raw. The cassava clones were classified according to HCN content in: Mansi (Enxuta and Pão-do-Chile), intermediate (Aciolina and Água Morna) and Brava (Pão and Amazonas). The starch obtained by the method of hydrostatic balance overestimates the starch content by the method artisanal mining. The Aciolina clone stood out among the clones for human consumption, it is also recommended for industrial use. The Pão and Amazonas clones have restrictions for both human consumption and for industrial used.
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