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The Scientific World Journal
Volume 2015, Article ID 674201, 8 pages
Research Article

Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin

1Laboratory of Biotechnology, Genetic Resources and Plant and Animal Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, 071BP28 Cotonou, Benin
2Laboratory of Protein Biochemistry and Enzymology, Faculty of Sciences and Technology (FAST), University of Abomey-Calavi (UAC), BP 526 Cotonou, Benin
3Department of Nutrition and Food Technology, Faculty of Agricultural Sciences (FSA), University of Abomey-Calavi, BP 526 Cotonou, Benin
4Laboratory of Biochemistry and Molecular Biology, Faculty of Sciences and Technology (FAST), University of Abomey-Calavi (UAC), BP 526 Cotonou, Benin

Received 15 August 2015; Accepted 8 November 2015

Academic Editor: Yong In Kuk

Copyright © 2015 Abadjayé Faouziath Sanoussi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Cassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes of their major derived products (gari and tapioca), and compare them with the farmers’ and processors’ perception on their technological qualities. The ethnobotanical investigation revealed existence of 40 cultivars including 9 elites that were further classified into three groups based on agronomics and technological and culinary properties. Clustered together, cultivars Idilèrou, Monlèkangan, and Odohoungbo characterized by low fiber content, high yield of gari and tapioca, and good in-ground postmaturity storage were the most preferred ones. Their physicochemical analysis revealed good rate of dry matters (39.8% to 41.13%), starch (24.47% to 25.5%) and total sugars (39.46% to 41.13%), low fiber (0.80% to 1.02%), and cyanide (50 mg/kg) contents. The sensory analysis of their gari and tapioca revealed very well appreciated (taste, color, and texture) products by the consumers. The confirmation by scientific analysis of the farmers’ perception on qualities of the most preferred cultivars indicated that they have good knowledge of their materials.