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Research Article Open access CC BY 4.0

Quantitative Determination of Sugars in Three Varieties of Cassava Pulp

Monday Abel Otache, Godwin Kparobo Agbajor, Ambrose Emuobonuvie Akpovona, Blessing Ogoh

Asian Journal of Chemical Sciences · pp. 1–8 · Published 12 Dec 2017

10.9734/AJOCS/2017/37112

Abstract

Aims: Carbohydrate stands out among the various classes of food synthesized by plants. It has the highest proportion in cassava tuber which is a staple root crop in many developing countries, especially in West Africa. This research is aimed at determining the sugar contents in cassava tuber. In this examination, the sugar contents were further analyzed at the development phases of the tubers. Study Design: The root tubers of three cultivars which included TMS 98/0581, TMS 98/0505 and TMS 98/0524 from Otukpo Local Government Area, Benue State, Nigeria were investigated. The samples were collected in triplicates. Samples were collected between the month of November to April. Methodology: The starch and sugar contents were determined by techniques described by A.O.A.C. Results: The outcome from this finding uncovers that the Cassava varieties studied had appreciable quantities of sugars and starches. The result shows the following ranges of values amongst the varieties: total sugar (4.02 - 5.58)%, non-reducing sugar (2.74 - 4.24)%, reducing sugar (0.28 – 0.34)%, sucrose (2.60 – 4.03)% and starch (27.98 – 38.34)%. Variations were observed in the sugar content with sucrose and reducing sugar recording a mean value across the varieties of (0.82 – 4.15)% and (0.83 – 2.03)% respectively from November - March. Conclusion: Reducing sugar and sucrose are important sugars in cassava, which serve as the immediate product of photosynthesis and the fundamental requisite for the synthesis of sucrose. Results from this finding, will be used to enlighten farm extension workers on the requirement for improved photosynthetic process, as a way to build starch yield in cassava tuber. This research will also be used as a pointer in enhancing better awareness on the right season of harvest targeted towards improved nutritional yield in tubers.

Sugar sucrose starch cassava carbohydrate

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