Abstract

Background: Cassava (Manihot esculenta Crantz) is a major root crop grown in many countries worldwide, particularly in West Africa. In Côte d’Ivoire, it is used to produce a variety of local foods such as attiéké, foutou, placali, and gari, destined for both national and regional markets. The maturity age of cassava strongly influences its nutritional characteristics and bioactive compounds due to physiological changes occurring in the roots. This study aims to examine the effect of maturity age on the organic and mineral composition of sweet and bitter cassava varieties, and to interpret the technological and nutritional implications.

Six (06) sweet and bitter cassava varieties, classified as traditional or improved, and harvested at two maturity ages (12 and 18 months), were analyzed. Organic and mineral composition was assessed using standard analytical methods. The results showed that both variety and maturity age significantly influence the physicochemical and mineral characteristics of cassava roots. Sweet varieties (A12F, Bonoua2) exhibited higher moisture, protein, and starch contents, particularly at 18 months, while bitter varieties (Yacé, KA13) showed lower ash and moisture contents in their flours but greater mineral stability, suggesting better suitability for flour processing and storage.

Protein, starch, and mineral contents (P, Zn, Cu) increased with maturity, whereas reducing sugars (glucose, fructose) decreased, indicating a transition from soluble sugars to storage carbohydrates. A12F and Yacé were richer in Ca, Mg, and P, while Bonoua2 and KA13 accumulated more Zn and Cu at full maturity.

Overall, early-harvested sweet cassava is more appropriate for direct consumption, whereas late-harvested bitter cassava provides higher starch yield and mineral density for industrial processing. These findings offer a scientific basis for optimizing harvest timing and selecting varieties to enhance the nutritional quality and technological performance of cassava-based products.

This work is licensed under a Creative Commons Attribution 4.0 License.