The impact of cell wall polysaccharides on cassava's cooking ability

Cassava plays a crucial role in food security in rural Africa and Latin America as a staple crop and a key carbohydrate source. To enhance its nutritional value and resilience to climate change, pests, and diseases, the RTBfoods project is developing improved varieties that are more adaptable and sustainable. This study, conducted as part of RTBfoods Phase II, investigates the influence of cell wall polysaccharides (CWP) and starch composition on cassava texture post-cooking. Using MID-IR spectroscopy and physicochemical analyses, it was demonstrated that pectin solubilization, hemicellulose degradation, and starch modifications strongly influence texture. Firm varieties (e.g., HMC1) maintained rigid textures due to strong lignins-xylose interactions, which reinforced cell wall integrity and reduced polysaccharide solubilization. Adhesive/mealy varieties (e.g., PER183, COL1505) retained branched polysaccharides, impacting textural perception by enhancing cohesion and adhesiveness. Friable varieties (e.g., CR63, IND135) exhibited greater solubilization of structural components, leading to weaker, crumbly textures. MID-IR spectroscopy successfully identified key spectral changes in the C=O and C-O vibrational regions, confirming structural transformations in pectins, hemicelluloses, and starch. These findings confirm that texture is not solely dependent on starch content but is significantly influenced by starch-pectin-hemicellulose interactions. This study highlights MID-IR spectroscopy as a rapid, non-destructive tool for cassava quality assessment, providing valuable insights for breeding programs and food processing optimization. Integrating these findings into cassava breeding strategies will help develop varieties with improved textural properties that meet both industrial and consumer expectations.