Título en español.

E. J. Rodríguez-Sosa; O. Parsi-Ros; M. A. González

doi:10.46429/jaupr.v60i1.10589

Vol. 60 No. 1 (1976), Articles

Vol. 60 No. 1 (1976)

Composition of Cassava (Manihot esculenta Crantz) and the Rheological Characteristics of its Starch

Articles

https://doi.org/10.46429/jaupr.v60i1.10589

Published 1976-01-01

E. J. Rodríguez-Sosa
O. Parsi-Ros
M. A. González

E. J. Rodríguez-Sosa

O. Parsi-Ros

M. A. González

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Rodríguez-Sosa, E. J., Parsi-Ros, O., & González, M. A. (1976). Composition of Cassava (Manihot esculenta Crantz) and the Rheological Characteristics of its Starch. The Journal of Agriculture of the University of Puerto Rico, 60(1), 93–98. https://doi.org/10.46429/jaupr.v60i1.10589

Abstract

Proximate composition of two edible commercial varieties of cassava (M. esculenta Crantz) grown in Puerto Rico, and the rheological characteristics of their starch were determined. These included variety Pana which has a light tan skin and a dark-skinned variety known as Zenón, or Yuca Negra de Maca (Black Maca cassava), in the Dominican Republic. Proximate composition was found to be about the same for both varieties. Hydrocyanic acid content was well below the toxicity level (50 to 100 mg HCN/kg of fresh-peeled tuberous root). Although pasting temperatures were the same for both varieties (63° C), viscosity values of the starch of Pana variety were somewhat higher than those of Zenón.

https://doi.org/10.46429/jaupr.v60i1.10589

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Composition of Cassava (Manihot esculenta Crantz) and the Rheological Characteristics of its Starch

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