Quality of cassava flours from low and high PPD clones

Abstract

Cassava (Manihot esculenta Crantz) is a vital food security crop, especially in tropical and subtropical regions. However, post-harvest physiological deterioration (PPD) limits its shelf life and processing quality. This study investigates the quality of cassava flours produced from low and high PPD clones by analyzing their physicochemical, functional, and sensory properties. Results indicate that low-PPD clones outperform high-PPD clones in preserving functional and nutritional qualities, highlighting their industrial significance.