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CBAB 19(4) 2019
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Francisca das Chagas Bezerra de Araújo, Elisa Ferreira Moura, Roberto Lisboa Cunha, João Tomé de Farias Neto and Rodrigo de Souza Silva

Abstract: ‘Bitter’ and ‘sweet’ cassava are normally distinguished based on the
hydrocyanic acid (HCN) content of their roots. Moreover, Brazilian farmers tend
to select ‘sweet’ cassava based on the taste and cooking aspects. The aim of
this study was to characterize chemical traits of ‘bitter’ and ‘sweet’ cassava
roots of the Amazon region and to find genetic relations among accessions
based on these traits. Considerable phenotypic variation was detected among
the evaluated traits moisture, ashes, total soluble solids, total titratable acidity,
pH, total carotenoids, free and total cyanide, crude protein, glucose, fructose,
sucrose and starch. Aside from free and total cyanide, the trait means of sugars
and moisture differed in ‘bitter’ and ‘sweet’ cassava and also differentiated
these in different clusters in the dendrogram using the unweighted pair-group
method based on arithmetic averages (UPGMA) and in the results of principal
component analysis.

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