Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices

Figures & data

Figure 1. The flow chart of production of cassava flour.

Figure 2. The flow chart of production of gari.

Table 1. Total hydrogen cyanide content in fresh cassava root.

Cassava varieties	mg/100 g HCN
TMS IBA30572	8.77 ± 0.19^cdefg
TMS IBA91934	9.35 ± 0.35^fghi
TMS IBA 980,002	7.85 ± 0.13^ab
TMS IBA980505	8.27 ± 0.23^bc
TMS IBA980581	9.45 ± 0.60^ghi
TMS IBA961632	8.56 ± 0.42^bcdef
TMSIBA961089A	9.07 ± 0.02^defghi
TMS IBA950289	9.68 ± 0.44^i
TMS IBA070337	8.88 ± 0.20^cdefgh
TMS IBA070539	9.40 ± 0.06^ghi
TMS IBA070593	9.26 ± 0.20^efghi
TMS IBA011368	8.66 ± 0.13^cdefg
TMS IBA011371	8.68 ± 0.25^cdefg
TMS IBA011412	9.37 ± 0.25^ghi
TMS IBA982132	8.47 ± 0.62^bcde
TMEB693	8.70 ± 0.35^cdefg
TMEB419	7.40 ± 0.54^a
TMEB7	9.38 ± 0.18^ghi
1BA120008	9.61 ± 0.34^hi
IBA120004	8.31 ± 0.31^bcd

Results are mean ± Standard deviation (SD) of duplicate determinations. Means with different superscript letters along the same column is significantly (P < .05) different.

Table 2. Proximate composition of twenty different cassava cultivars flours.

Cassava Varieties	% Moisture	% Ash	(%) Protein	(%) Fat	(%) Total Carbohydrate	(%) Total Dietary Fiber	(%) Available Carbohydrate
TMS IBA30572	7.54 ± 0.18^h	3.56 ± 0.01^f	1.58 ± 0.25^abde	1.17 ± 0.13^f	86.16 ± 0.04^c	0.64 ± 0.06^a	81.52 ± 0.01^fg
TMS IBA91934	5.46 ± 0.29^ab	2.47 ± 0.02^bcd	1.46 ± 0.49^abcd	0.71 ± 0.01^bcd	89.91 ± 0.74^gh	2.08±.000^def	85.06 ± 0.74^hi
TMS IBA 980,002	5.17 ± 0.28^a	2.13 ± 0.00^b	1.83 ± 0.01^bdef	0.77 ± 0.04^cd	90.12 ± 0.30^h	2.08 ± 0.17^bc	84.91 ± 0.62^hi
TMS IBA980505	6.62 ± 0.09^ef	2.33 ± 0.05^bcd	1.18 ± 0.02^a	0.80 ± 0.11^cde	89.08 ± 0.01^fg	2.08 ± 0.03^bc	84.46 ± 0.23^h
TMS IBA980581	6.68 ± 0.021^ef	2.91 ± 0.01^e	1.43 ± 0.13^ac	0.94 ± 0.02^def	88.05 ± 0.17^e	2.08 ± 0.07^bc	79.04 ± 0.57^c
TMS IBA961632	6.33 ± 0.04^cde	1.38 ± 0.04^a	2.45 ± 0.50^g	0.75 ± 0.01^cd	89.08 ± 0.59^fg	2.08 ± 0.05^bc	85.10 ± 0.45^hi
TMSIBA961089A	6.49 ± 0.21^ef	3.65 ± 0.03^f	2.02 ± 0.01^defg	0.73 ± 0.11^cd	87.13 ± 0.09^d	2.08 ± 0.16^def	81.22 ± 0.06^efg
TMS IBA950289	7.06 ± 0.10^gh	4.35 ± 0.01^i	1.94 ± 0.06^cdefg	0.71 ± 0.06^bcd	85.96 ± 0.11^c	2.08 ± 0.06^c	79.56 ± 0.84^cd
TMS IBA070337	6.55±.013^ef	2.93 ± 0.20^e	2.28 ± 0.00^fg	1.04 ± 0.01^ef	87.22 ± 0.06^de	2.08 ± 0.06^def	81.19 ± 0.28^a
TMS IBA070539	7.48 ± 0.08^gh	4.15 ± 0.08^h	2.09 ± 0.01^efg	1.72 ± 0.06^gh	84.58 ± 0.21^b	2.08 ± 0.28^ef	70.99 ± 0.55^efg
TMS IBA070593	6.94 ± 0.06^efgh	3.80 ± 0.09^fg	1.45 ± 0.01^abcd	1.04 ± 0.06^ef	86.78 ± 0.07^cd	2.08 ± 0.23^fg	80.51 ± 0.83^efg
TMS IBA011368	6.30 ± 0.05^cde	2.59 ± 0.42^d	1.31 ± 0.01^ab	0.91 ± 0.10^def	88.91 ± 0.58^f	2.08 ± 0.21^i	82.27 ± 0.48^g
TMS IBA011371	6.87 ± 0.18^efg	5.23 ± 0.23^j	3.25 ± 0.01^h	1.61 ± 0.04^gh	83.01 ± 0.01^a	2.08 ± 0.1^4i	73.95 ± 0.13^b
TMS IBA011412	6.66 ± 0.04^ef	2.50 ± 0.04^cd	2.19 ± 0.12^afg	1.47 ± 0.09^g	87.17 ± 0.21^cd	2.08 ± 0.12^g	80.65 ± 0.51^efg
TMS IBA982132	7.43 ± 0.02^gh	3.60 ± 0.16^f	1.71 ± 0.00^abcdef	0.60 ± 0.35^ac	86.66 ± 0.52^d	2.08 ± 0.08^de	80.25 ± 0.49^cdef
TMEB693	6.40 ± 0.80^de	4.09 ± 0.01^gh	1.85 ± 0.13^bcdef	0.90 ± 0.19^de	86.80 ± 0.47^cd	2.08 ± 0.00^df	80.69 ± 0.57^efg
TMEB419	6.74 ± 0.25^ef	2.19 ± 0.16^bc	1.38 ± 0.02^abc	0.29 ± 0.04^a	89.40 ± 0.03^fgh	2.08 ± 0.01^b	85.80 ± 0.06^i
TMEB7	5.97 ± 0.63^bcdf	2.15 ± 0.34^b	2.21 ± 0.05^fg	0.50 ± 0.13^ab	89.22 ± 0.38^fgh	2.08 ± 0.01^d	84.06 ± 0.05^h
1BA120008	5.74 ± 0.20^abc	3.70 ± 0.01^f	2.46 ± 0.74^g	1.74 ± 0.10^h	86.37 ± 0.04^cd	2.08 ± 0.07^b	80.01 ± 1.43^cde
IBA120004	6.73 ± 0.10^ef	4.80 ± 0.02^i	1.85 ± 0.13^bcdef	1.66 ± 0.10^gh	84.10 ± 0.10^b	2.08 ± 0.16^bc	78.10 ± 0.47^c

Results are mean ± Standard deviation (SD) of duplicate determinations. Means with different superscript letters along the same column are significantly (P < .05) different.

Table 3. Carbohydrate compositions of twenty cassava cultivars flours.

Cassava Varieties	(%) Total Starch	(%) Free Sugar	Starch : Sugar	(%) Amylose	(%) Amylopectin	Amylose: Amylopectin
TMS IBA30572	70.42 ± 0.10^gk	6.76 ± 0.04^e	10.43 ± 0.08^j	15.57 ± 0.12^bc	84.44 ± 0.12^gh	0.19 ± 0.01 ^bc
TMS IBA91934	61.34 ± 0.08^b	7.01 ± 0.09^f	8.76 ± 0.12^h	21.44 ± 0.05^gh	78.57 ± 0.05^c	0.27 ± 0.00^hi
TMS IBA980002	79.85 ± 0.15^l	6.31 ± 0.03^d	12.65 ± 0.04^k	24.16 ± 0.20^i	75.85 ± 0.20^a	0.32 ± 0.00^k
TMS IBA980505	74.75 ± 0.54^j	5.14 ± 0.08^c	14.56 ± 0.12^l	23.92 ± 0.15^i	76.09 ± 0.15^a	0.32 ± 0.01^jk
TMS IBA980581	73.57 ± 0.30^i	8.61 ± 0.04^j	8.55 ± 0.00^g	22.54 ± 0.15^hi	77.47 ± 0.15^ab	0.29 ± 0.00^ij
TMS IBA961632	71.19 ± 0.06^h	4.70 ± 0.03^a	15.15 ± 0.11^m	17.71 ± 0.12^de	82.30 ± 0.12^ef	0.22 ± 0.01^def
TMS IBA961089A	74.55 ± 0.54^j	7.89 ± 0.06^h	9.45 ± 0.01^i	24.12 ± 0.04^i	75.88 ± 0.04^a	0.32 ± 0.00^k
TMS IBA950289	71.67 ± 0.04^hk	9.08 ± 0.03^l	7.90 ± 0.02^f	17.79 ± 0.05^de	82.22 ± 0.05 ^ef	0.22 ± 0.00^ef
TMS IBA070337	71.01 ± 0.04^gh	8.04 ± 0.06^i	8.83 ± 0.07^h	14.87 ± 0.18^b	85.14 ± 0.18^h	0.18 ± 0.01^b
TMS IBA070539	65.41 ± 0.00^d	9.96 ± 0.04°	6.57±.0.03^b	10.25 ± 0.10^a	89.75 ± 0.10^i	0.12 ± 0.01^a
TMS IBA070593	65.19 ± 0.61^d	9.08 ± 0.10^l	7.19 ± 0.01^d	19.24 ± 0.05^ef	80.77 ± 0.05^de	0.24 ± 0.00^fg
TMS IBA011368	64.80 ± 0.06^d	8.74 ± 0.06^jk	7.42 ± 0.06^e	19.13 ± 0.00^ef	80.87 ± 0.00^de	0.24 ± 0.00^fg
TMS IBA011371	68.28 ± 0.00^f	7.70 ± 0.10^g	8.88 ± 0.11^h	15.69 ± 0.10^bc	84.31 ± 0.10^fgh	0.19 ± 0.00^bcd
TMS IBA011412	67.19 ± 0.32^e	9.31 ± 0.04mn	7.22 ± 0.01^d	15.15 ± 0.47^bc	84.85 ± 0.47^gh	0.18 ± 0.01^b
TMS IBA982132	63.16 ± 0.22^c	8.86 ± 0.04^k	7.14 ± 0.05^d	19.89 ± 0.00^fg	80.11 ± 0.00^cd	0.25 ± 0.00^gh
TMEB693	61.54 ± 0.64^b	8.82 ± 0.09^k	6.98 ± 0.00^c	19.86 ± 0.05^fg	80.15 ± 0.05^cd	0.25 ± 0.00^gh
TMEB419	77.30 ± 0.15^k	9.86 ± 0.04°	7.84 ± 0.04^f	22.27 ± 0.05^hi	77.74 ± 0.05^ab	0.29 ± 0.00^ij
TMEB7	70.36 ± 0.29^g	4.84 ± 0.00^b	14.55 ± 0.06^l	21.71 ± 0.24^gh	78.29 ± 0.24^bc	0.28 ± 0.01^hi
1BA120008	60.43 ± 0.15^a	9.42 ± 0.13^n	6.42 ± 0.08^a	17.67 ± 0.67^de	82.34 ± 0.67 ^ef	0.22 ± 0.05^def
IBA120004	61.33 ± 0.21^b	9.17 ± 0.10^lm	6.69 ± 0.04^b	17.00 ± 0.10^cd	83.00 ± 0.10^bfg	0.21 ± 0.01^cde

Results are mean ± Standard deviation (SD) of duplicate determinations. Means with different superscript letters along the same column is significantly (P  < .05) different.

Table 4. Total hydrogen cyanide in gari.

Gari Varieties	mg100g HCN
TMS IBA980002	1.04 ± 0.04^a
TMS IBA980505	1.81 ± 0.17^c
TMEB419	1.18 ± 0.04^b
TMS IBA961089A	2.42 ± 0.02^d

Results are mean ± Standard deviation (SD) of duplicate determinations. Means with different superscript letters along the same column is significantly (P < .05) different.

Table 5. Proximate composition of gari.

Cassava Varieties	(%) Moisture	(%) Ash	(%) Protein	(%) Fat	(%) Total Carbohydrate	(%) Total Dietary Fiber	((%) Available Carbohydrate
TMS IBA 980002	6.87 ± 0.02^a	1.16 ± 0.01^b	1.00 ± 0.18^a	0.38 ± 0.08^b	90.61 ± 0.26^c	3.13 ± 0.20^a	87.48 ± 0.06^c
TMS IBA980505	6.97 ± 0.04^b	0.99 ± 0.00^a	1.20 ± 0.04^a	0.36 ± 0.04^a	90.49 ± 0.04^c	4.60 ± 0.35^b	85.89 ± 0.38^b
TMEB419	7.99 ± 0.04^c	1.00 ± 0.00^a	0.94 ± 0.22^a	0.39 ± 0.05^b	89.69 ± 0.23^b	3.82 ± 0.48^ab	85.87 ± 0.25^b
TMS IBA961089A	8.76 ± 0.01^d	1.34 ± 0.01^c	1.81 ± 0.20^b	0.23 ± 0.05^a	87.87 ± 0.15^a	3.27 ± 0.03^a	84.60 ± 0.18^a

Results are mean ± Standard deviation (SD) of duplicate determinations. Means with different superscript letters along the same column are significantly (P < .05) different.

Table 6. Carbohydrate composition of gari for four varieties of cassava in Ibadan.

Cassava varieties	TMS IBA 980002	TMS IBA980505	TMEB7419	TMS IBA961089A
Total Starch %	74.54 ± 0.14^d	71.60 ± 0.30^b	69.07 ± 0.04^a	72.74 ± 0.25^c
Free Sugar (%)	1.46 ± 0.04^c	1.39 ± 0.04^b	1.30 ± 0.01^a	1.37 ± 0.00^b
Starch: Sugar	51.20 ± 1.22^a	51.69 ± 1.42^b	53.03 ± 0.21^c	53.30 ± 0.00^d
Amylose (%)	22.67 ± 0.11^b	21.68 ± 0.11^a	24.64 ± 0.00^c	22.82 ± 0.11^b
Amylopectin (%)	77.34 ± 0.11^b	78.33 ± 0.11^c	75.36 ± 0.00^a	77.19 ± 0.11^b
Amylose: Amylopectin	0.29 ± 0.00^b	0.28 ± 0.00^a	0.33 ± 0.00^c	0.30 ± 0.01^b

Mean ± Standard deviation (SD) of duplicate determinations. Means with different superscript letters along the same column is significantly different (P < .05).

Figure 3. Postprandial blood glucose response of reference food and the test food eba for the four varieties of gari.

Table 7. The postprandial blood glucose responses of eba and the reference food.

^1Sample	AUC	GI
Glucose 1	7701.25
Cassava Variety 1	6785.90	88.11
Glucose 2	7629.75
Cassava Variety 2	6649.77	87.16
Glucose 3	7738.60
Cassava Variety 3	6687.60	86.42
Glucose 4	7771.60
Cassava Variety 4	6923.40	89.09
Reference Gluc. 1	7862.40

¹Variety 1: TMSIBA980002, Variety 2: TMS980505, Variety 3: TMEB7419, Variety 4: TMS IBA961089A.

Data availability statement

The data supporting this study’s findings are available on request from the corresponding author.