Physicochemical Properties of Flours from Four Traditional Cassava (Manihot esculenta CRANTZ) Varieties Grown in Côte d’Ivoire

Abstract

Background: Cassava (Manihot esculenta) is widely cultivated in developing countries and serves as an important raw material for food and industrial uses. Due to its high perishability and cyanogenic compounds, it is commonly processed into flour or starch; therefore, understanding the physicochemical properties of cassava flour from different varieties is essential. Aims: This study evaluated the physicochemical properties of flours should be produced from four traditional cassava (Manihot esculenta Crantz) varieties grown in Côte d’Ivoire. Study Design: the objective was to compare their characteristics to assess their suitability for processing and agro-industrial applications. Place and Duration of Study: This study was conducted at the Laboratory of Biocatalysis and Bioprocesses, University Nangui Abrogoua (Abidjan, Côte d’Ivoire) between 2017 and 2020. Methodology: This study was conducted with four traditional varieties of cassava (Yacé, Cahobahi 1, Bonoua 37, and Bonoua 34). Cassava roots were harvested at maturity, then washed, peeled, grated, dried and milled into flour. Physicochemical analyzes included proximate composition (moisture, ash, organic matter, reducing sugar, starch content, titratable acidity, pH and hydrocyanic acid) using standard AOAC methods (AOAC, 2005). Results: The results were analyzed using one-way analysis of variance (ANOVA). Significant differences were observed among the flours for most of the parameters studied. The flours exhibited low moisture content (between 10.55±0.15 and 12.97±0.55%), indicating good storage stability, and high starch contents (between 29.8±1.1 and 37.7±1.1%), reflecting high energy potential. Conclusion: the four traditional cassava varieties studied exhibited distinct physicochemical properties suggesting different technological uses. These findings highlight the potential of local cassava varieties for food product development in Côte d’Ivoire.