Cell wall polysaccharides determine cooking quality in cassava roots DOI Creative Commons

Sukhita Sathitnaitham,

Hernán Ceballos, Passorn Wonnapinij

et al.

Plants People Planet, Journal Year: 2024, Volume and Issue: 6(6), P. 1534 - 1551

Published: Aug. 9, 2024

Social Impact Statement Cassava is a vital food source for millions worldwide, crucial security and economic stability. This study analyzed cell wall polysaccharides in cassava roots to understand their impact on cooking properties. We found these influence the textural attributes of roots, essential both consumption. The research highlights need further identify analyze components. By improving our understanding components, we can improve security, affordability, resilience diverse regions, ultimately contributing global better aligning with consumer preferences. Summary significantly preferences consumption as source, yet specific components dictating properties remain unclear. aimed factors shaping roots. conducted compositional analysis 22 traits F1 biparental population derived from soft‐ hard‐boiling progenitors. encompassed qualities, starch properties, composition. Specific including cellulose, xylan, un‐esterified, methyl‐esterified homogalacturonan (HG) demonstrated correlation quality attributes: sensory assessments related texture (SAT) water absorption during boiling (WAB). Correlation regression analyses revealed that collectively contribute 20% SAT variability 14% WAB variability. appeared be influenced by un‐esterified HGs, impacting tensile strength wall. Conversely, associated HG, potentially altering Although genome‐wide association studies (GWAS) were unable significant SNPs WAB, notable associations emerged un‐esterified‐ HG. Candidate genes point towards wall‐related proteins, transcription factors, sugar metabolism‐related genes, glycosyl hydrolases. provides insights into relationship between root compositions characteristics role determining edible cassava. information represents substantial contribution development protocols selecting varieties

Language: Английский

Extraction and Characterization of Starches from the Pulp and Peel of Native Plantain (Musa AAB Simmonds) from Two Colombian Departments DOI Creative Commons
Juan Pablo Castañeda-Niño, José Hermínsul Mina Hernández, José Fernando Solanilla‐Duque

et al.

Polysaccharides, Journal Year: 2025, Volume and Issue: 6(2), P. 34 - 34

Published: April 14, 2025

Plantain (Musa AAB Simmonds) of the Dominico hartón variety from two Colombian territories (Cauca and Risaralda) with differences in altitude was used to extract flour starch pulp peel. The plantain Cauca origin presented highest yield extraction. Starch extraction based on use an aqueous solution sodium metabisulfite, achieving (above 80% d.b.) when using a concentration 1.2% highlighting best performance Risaralda origin. In characterization starches, granules showed larger size, higher amylose content, lower ash water absorption solubility capacity, melting enthalpy, crystallinity than those obtained starches banana properties characteristic structure hardness.

Language: Английский

Citations

0
Evaluating the Dry Matter Content of Raw Yams Using Hyperspectral Imaging Spectroscopy and Machine Learning DOI Creative Commons
Michael Adesokan, Bolanle Otegbayo, Emmanuel Oladeji Alamu

et al.

Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 135, P. 106692 - 106692

Published: Aug. 30, 2024

Language: Английский

Citations

3
Cell wall polysaccharides determine cooking quality in cassava roots DOI Creative Commons

Sukhita Sathitnaitham,

Hernán Ceballos, Passorn Wonnapinij

et al.

Plants People Planet, Journal Year: 2024, Volume and Issue: 6(6), P. 1534 - 1551

Published: Aug. 9, 2024

Social Impact Statement Cassava is a vital food source for millions worldwide, crucial security and economic stability. This study analyzed cell wall polysaccharides in cassava roots to understand their impact on cooking properties. We found these influence the textural attributes of roots, essential both consumption. The research highlights need further identify analyze components. By improving our understanding components, we can improve security, affordability, resilience diverse regions, ultimately contributing global better aligning with consumer preferences. Summary significantly preferences consumption as source, yet specific components dictating properties remain unclear. aimed factors shaping roots. conducted compositional analysis 22 traits F1 biparental population derived from soft‐ hard‐boiling progenitors. encompassed qualities, starch properties, composition. Specific including cellulose, xylan, un‐esterified, methyl‐esterified homogalacturonan (HG) demonstrated correlation quality attributes: sensory assessments related texture (SAT) water absorption during boiling (WAB). Correlation regression analyses revealed that collectively contribute 20% SAT variability 14% WAB variability. appeared be influenced by un‐esterified HGs, impacting tensile strength wall. Conversely, associated HG, potentially altering Although genome‐wide association studies (GWAS) were unable significant SNPs WAB, notable associations emerged un‐esterified‐ HG. Candidate genes point towards wall‐related proteins, transcription factors, sugar metabolism‐related genes, glycosyl hydrolases. provides insights into relationship between root compositions characteristics role determining edible cassava. information represents substantial contribution development protocols selecting varieties

Language: Английский

Citations

0