ACAI: African Cassava Agronomy Initiative - Taking Agronomy to Scale in Cassava-based Systems in Sub-Saharan Africa

Cassava nutrient norms for higher yields and better quality. Cassava is poorly documented with respect to its nutrient requirements, especially those beyond the macronutrients N, P and K. By linking high-throughput multi-element analysis (ICP-MS) of critical leaves with CND, DRIS and/or boundary analysis, rapid and cheap assessments of possible imbalances in the field are at hand. Hence, this should allow to detect nutrient related constraints; initiate studies to identify its causes and develop feasible ways to remove the constraints. Cassava agronomy and starch yield and quality: Starch is the major constituent of cassava and a major calorie source for those world inhabitants consuming it. Growth and storage conditions and genetic variation affect the yield and the physical and functional properties of its starch. An important trait which determines starch functionality is the relative proportion of its two constituents, i.e. amylose and amylopectin. Little exploitation of the genetic variation in this proportion has been carried out, even if it would enlarge the tools of cassava in different food systems such as bread and their health benefits. The biodiversity of cassava starch composition will be assessed as will its thermal and rheological properties, its tool in a number of food tools and its health impacts.

Keywords:starch, nutrient imbalances, agronomy, Cassava, germplasm, amylose, functional properties, amylopectin

Disciplines:Agricultural animal production, Agricultural plant production, Agriculture, land and farm management, Other agriculture, forestry, fisheries and allied sciences