MICROSCOPY AND TEXTURE OF RAW AND COOKED CASSAVA (MANIHOT ESCULENTA CRANTZ) ROOTS

Information regarding the behavior of starchy roots can be an important factor to define the best cultivars in agricultural aspects besides their application either as uncooked or cooked raw material in food industries. The main goal of this work was to show the relationship between the microscopic characteristics and the hardness of raw and of cooked cassava roots in order to suggest their use in different industrial sectors that produce cassava derivatives. Scanning electron microscopy (SEM) was used to define the causes of the differences in cooking time and in hardness of the roots studied. SEM, in conjunction with texture evaluation, can discriminate the roots that are ideal for specific industrial applications. Also, information on their agricultural yield and physical and physicochemical properties can help determine the best cultivars for other industrial applications.