Chemical Characterization and Cooking Time of Cassava Roots from Different Cultivars at Four Harvesting Periods

The object of this work was to evaluate the chemical and enzymatic parameters as well as the cooking time of cassava roots from 21 cultivars at different harvesting times. The goal was to select the best fit for each time. The roots were harvested in 11, 14, 17, and 20 months after planting. The analyses performed were done to understand the moisture content, carotenoid levels, total sugars, and HCN (hydrocyanic acid), as well as the activities of polyphenol oxidase and peroxidase enzymes, and cooking time. The HCN content and cooking time were below, respectively, 100 mg kg⁻¹ and 30 minutes, classifying the cassava roots as tender and featuring cooking times that are well accepted. Regarding the total carotenoid content, with pro‐vitamin A potential, the cultivar “Engana Ladrão” stood out, making its consumption particularly appealing—especially from the 11- and 14-month harvests—in regions with populations deficient in vitamin A. Based on the obtained data, producers can select the cultivar to be planted in order to achieve better outcomes in chemical, enzymatic, and culinary parameters, depending on the harvest season. Keywords: Hydrocyanic Acid. Total Carotenoids. Manihot esculenta Crantz. Cooking Time.