Microscopy and texture of raw and cooked cassava (Manihot esculenta Crantz) roots

摘要

The main goal of this work was to show the relationship between the microscopic characteristic and the hardness of raw and of cooked cassava roots in order to suggest their use in different industrial sectors that produce cassava derivatives. Roots that require shorter cooking time can be suggested for industrial processes that involve heat treatment, such as in cassava ethanol production. Scanning Electron Microscopy (SEM) was used to define the causes of the differences in cooking time and in hardness of the roots studied. Cassava cultivars that have a greater relationship with parenchymatous tissues, pectin, and cellulosic material tend to be harder either raw or cooked. One of the cultivars studied in this work stood out for its high starch yield, which can suggest its use for starch production. Meanwhile, the other cultivars, which can be cooked more easily, are suggested for processes that involve heat treatment of the roots. SEM in conjunction with texture evaluation can discriminate the roots that are ideal for industrial application. Also, information on their agricultural yield and physical and physicochemical properties can help determine the best cultivars for other specific applications.