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Journal of Plant Sciences
  Year: 2007 | Volume: 2 | Issue: 6 | Page No.: 607-612
DOI: 10.3923/jps.2007.607.612
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Effect of Genotype, Age and Location on Cassava Flour Yield and Quality

E. Baafi and O. Safo-Kantanka

Flour yield and its solubility, swelling power and water-binding capacity from four genotypes of cassava were studied. This was to study the effect and relative importance of age and environment on cassava flour yield and quality. Trials were conducted at six selected districts from the Forest and the Transition ecozones of Ghana. Harvesting was done at monthly intervals from 12th to the 15th month after planting. At each harvest, 25 kg of fresh tubers of each of the genotypes from each location were commercially processed into flour. Flour yield of the genotypes produced at the ecozones across ages at harvest indicated significant genotype by location interaction effect. While solubility and swelling power steadily increased with age, the opposite was true for water binding capacity. Solubility values ranged from 6.89 to 12.00%. That of swelling power and water-binding capacity was 16.55-20.46 g g-1 and 111.92-139.17%, respectively. Significant differences (p< 0.05) were established between the locations for traits studied. Interaction between genotype and locations were also significant (p< 0.05).
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How to cite this article:

E. Baafi and O. Safo-Kantanka, 2007. Effect of Genotype, Age and Location on Cassava Flour Yield and Quality. Journal of Plant Sciences, 2: 607-612.

DOI: 10.3923/jps.2007.607.612






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