Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/24331 |
Resumo: | Cassava (Manihot esculenta Crantz) is a staple food, considered an important energy source in the diet of the world population, in addition to guaranteeing food security and food sovereignty in developing countries. Therefore, the objectives of this work were to evaluate the nutritional quality of cassava silage for animal feed, the influence of the harvest season, management practices, soil type and biofortified cultivars on the physicochemical properties and sensory quality of cassava roots for human food. Experiments were carried out with different cassava cultivars in four locations in Rio Grande do Sul, with soils characterized as highlands and lowlands. The management practices employed corresponded to the technological levels of low, medium and high management. The roots were harvested in the 6th, 7th and 8th month after planting. The highest levels of protein were found in the leaves of the cassava plant. Cassava silages prepared with a higher proportion of shoots (80/20) had the highest protein content. Technological levels did not influence root productivity (t ha-1). Productivity increased in an increasing way with the permanence of the plants in the crop, however, with the permanence of the plants it increased the difficulty of stripping. The type of soil and the technological management levels influenced the nutritional composition of the roots. In highlands the cooking time of the roots was shorter, and the greater the water absorption, the shorter the cooking time. Technological levels did not influence the cooking time. The harvest time did not influence the physicochemical characteristics of the roots, and an average of 65% moisture was found in the roots, low protein levels, with starch being the major component. The sensory acceptance of the roots showed greater acceptability in the sixth and seventh months after planting, with the high technological level showing the best acceptance rates. The highest levels of carotenoids were found in the cassava roots of yellow pulp cultivars, and the sensory acceptance by school children for color and overall appearance was around 80%. Therefore, the results demonstrate that the technological and nutritional profile of cassava roots varies between cultivars and due to the edaphoclimatic conditions in which they are produced. |
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2022-05-12T18:24:31Z2022-05-12T18:24:31Z2020-02-13http://repositorio.ufsm.br/handle/1/24331Cassava (Manihot esculenta Crantz) is a staple food, considered an important energy source in the diet of the world population, in addition to guaranteeing food security and food sovereignty in developing countries. Therefore, the objectives of this work were to evaluate the nutritional quality of cassava silage for animal feed, the influence of the harvest season, management practices, soil type and biofortified cultivars on the physicochemical properties and sensory quality of cassava roots for human food. Experiments were carried out with different cassava cultivars in four locations in Rio Grande do Sul, with soils characterized as highlands and lowlands. The management practices employed corresponded to the technological levels of low, medium and high management. The roots were harvested in the 6th, 7th and 8th month after planting. The highest levels of protein were found in the leaves of the cassava plant. Cassava silages prepared with a higher proportion of shoots (80/20) had the highest protein content. Technological levels did not influence root productivity (t ha-1). Productivity increased in an increasing way with the permanence of the plants in the crop, however, with the permanence of the plants it increased the difficulty of stripping. The type of soil and the technological management levels influenced the nutritional composition of the roots. In highlands the cooking time of the roots was shorter, and the greater the water absorption, the shorter the cooking time. Technological levels did not influence the cooking time. The harvest time did not influence the physicochemical characteristics of the roots, and an average of 65% moisture was found in the roots, low protein levels, with starch being the major component. The sensory acceptance of the roots showed greater acceptability in the sixth and seventh months after planting, with the high technological level showing the best acceptance rates. The highest levels of carotenoids were found in the cassava roots of yellow pulp cultivars, and the sensory acceptance by school children for color and overall appearance was around 80%. Therefore, the results demonstrate that the technological and nutritional profile of cassava roots varies between cultivars and due to the edaphoclimatic conditions in which they are produced.A mandioca (Manihot esculenta Crantz) é um alimento básico, considerado uma importante fonte energética na dieta da população mundial, além de garantir a segurança e a soberania alimentar de países em desenvolvimento. Sendo assim, os objetivos desse trabalho foram avaliar a qualidade nutricional de silagem de mandioca para alimentação animal, a influência da época de colheita, práticas de manejo, tipo de solo e cultivares biofortificados nas propriedades físico-químicas e qualidade sensorial de raízes de mandioca para alimentação humana. Foram conduzidos experimentos com diferentes cultivares de mandioca em quatro locais do Rio Grande do Sul, sendo solos caracterizados como terras altas e terras baixas. As práticas de manejos empregadas foram correspondentes aos níveis tecnológicos de manejo baixo, médio e alto. As raízes foram colhidas no 6º, 7º e 8º mês após o plantio. Os maiores teores de proteína foram encontrados nas folhas da planta de mandioca. As silagens de mandioca elaboradas com maior proporção de parte aérea (80/20) apresentaram os maiores teores de proteína. Os níveis tecnológicos não influenciaram a produtividade (t ha-1) de raízes. A produtividade aumentou de forma crescente com a permanência das plantas na lavoura, porém, com a permanência das plantas aumentou da dificuldade de descascamento. O tipo de solo e os níveis tecnológicos de manejo influenciaram a composição nutricional das raízes. Em terras altas o tempo de cozimento das raízes foi menor, sendo que quanto maior absorção de água menor o tempo de cozimento. Os níveis tecnológicos não influenciaram no tempo de cozimento. A época de colheita não influenciou nas características físico-químicas das raízes, e foi encontrado em média 65% de umidade nas raízes, baixos teores de proteína, sendo o amido o componente majoritário. A aceitação sensorial das raízes demonstrou maior aceitabilidade no sexto e no sétimo mês após o plantio, sendo que o nível tecnológico alto apresentou os melhores índices de aceitação. Os maiores teores de carotenoides foram encontrados nas raízes de mandioca das cultivares de polpa amarela, e a aceitação sensorial por crianças em fase escolar para cor e aparência geral foi em torno de 80%. Assim sendo, os resultados demonstram que o perfil tecnológico e nutricional das raízes de mandioca sofre variações entre as cultivares e devido as condições edafoclimáticas em que são produzidas.Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessManihot esculenta CrantzSilagemTempo de cocçãoAceitação sensorialBiofortificaçãoSilageCooking timeSensory acceptanceBiofortificationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSInfluência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animalInfluence of harvesting and harvesting on the cassava technological profile for human and animal foodinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Zanon, Alencar JuniorUlguim, André da RosaStorck, Cátia Reginahttp://lattes.cnpq.br/8828167513794216Tagliapietra, Bruna Lago5007000000066006006006006006006698fb34-e594-4cf4-a9c3-f688b9a456c30b4e1068-5fc6-4cdc-85b3-b0b262b38056265241ef-6ec7-42dc-93c0-02176cca04b238094230-bfc5-4660-81f0-0d7c449550eb9b1eed0e-9735-46f5-b16f-209407cf4addreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2020_TAGLIAPIETRA_BRUNA.pdfDIS_PPGCTA_2020_TAGLIAPIETRA_BRUNA.pdfDissertação de Mestradoapplication/pdf1596421http://repositorio.ufsm.br/bitstream/1/24331/1/DIS_PPGCTA_2020_TAGLIAPIETRA_BRUNA.pdfddb4715ff3a018dab288e9969af2ccb0MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal |
dc.title.alternative.eng.fl_str_mv |
Influence of harvesting and harvesting on the cassava technological profile for human and animal food |
title |
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal |
spellingShingle |
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal Tagliapietra, Bruna Lago Manihot esculenta Crantz Silagem Tempo de cocção Aceitação sensorial Biofortificação Silage Cooking time Sensory acceptance Biofortification CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal |
title_full |
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal |
title_fullStr |
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal |
title_full_unstemmed |
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal |
title_sort |
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal |
author |
Tagliapietra, Bruna Lago |
author_facet |
Tagliapietra, Bruna Lago |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.advisor-co1.fl_str_mv |
Zanon, Alencar Junior |
dc.contributor.referee1.fl_str_mv |
Ulguim, André da Rosa |
dc.contributor.referee2.fl_str_mv |
Storck, Cátia Regina |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8828167513794216 |
dc.contributor.author.fl_str_mv |
Tagliapietra, Bruna Lago |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Zanon, Alencar Junior Ulguim, André da Rosa Storck, Cátia Regina |
dc.subject.por.fl_str_mv |
Manihot esculenta Crantz Silagem Tempo de cocção Aceitação sensorial Biofortificação |
topic |
Manihot esculenta Crantz Silagem Tempo de cocção Aceitação sensorial Biofortificação Silage Cooking time Sensory acceptance Biofortification CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Silage Cooking time Sensory acceptance Biofortification |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Cassava (Manihot esculenta Crantz) is a staple food, considered an important energy source in the diet of the world population, in addition to guaranteeing food security and food sovereignty in developing countries. Therefore, the objectives of this work were to evaluate the nutritional quality of cassava silage for animal feed, the influence of the harvest season, management practices, soil type and biofortified cultivars on the physicochemical properties and sensory quality of cassava roots for human food. Experiments were carried out with different cassava cultivars in four locations in Rio Grande do Sul, with soils characterized as highlands and lowlands. The management practices employed corresponded to the technological levels of low, medium and high management. The roots were harvested in the 6th, 7th and 8th month after planting. The highest levels of protein were found in the leaves of the cassava plant. Cassava silages prepared with a higher proportion of shoots (80/20) had the highest protein content. Technological levels did not influence root productivity (t ha-1). Productivity increased in an increasing way with the permanence of the plants in the crop, however, with the permanence of the plants it increased the difficulty of stripping. The type of soil and the technological management levels influenced the nutritional composition of the roots. In highlands the cooking time of the roots was shorter, and the greater the water absorption, the shorter the cooking time. Technological levels did not influence the cooking time. The harvest time did not influence the physicochemical characteristics of the roots, and an average of 65% moisture was found in the roots, low protein levels, with starch being the major component. The sensory acceptance of the roots showed greater acceptability in the sixth and seventh months after planting, with the high technological level showing the best acceptance rates. The highest levels of carotenoids were found in the cassava roots of yellow pulp cultivars, and the sensory acceptance by school children for color and overall appearance was around 80%. Therefore, the results demonstrate that the technological and nutritional profile of cassava roots varies between cultivars and due to the edaphoclimatic conditions in which they are produced. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020-02-13 |
dc.date.accessioned.fl_str_mv |
2022-05-12T18:24:31Z |
dc.date.available.fl_str_mv |
2022-05-12T18:24:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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http://repositorio.ufsm.br/handle/1/24331 |
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http://repositorio.ufsm.br/handle/1/24331 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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500700000006 |
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600 600 600 600 600 600 |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
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