Table 6.
Total carotenoid content (µg g−1) of fresh and boiled cassava genotypes across three different locations, with percentage reduction after boiling (in parenthesis).
| Fresh | Boiled | |||||
|---|---|---|---|---|---|---|
| Variety | Cape-Coast | Fumesua | Ohawu | Cape Coast | Fumesua | Ohawu |
| I090090 | 6.11 ± 004 | 14.56 ± 0.04 | 10.00 ± 0.04 | 5.09 ± 0.04 (16.69) | 11.29 ± 0.04 (22.46) | 8.43 ± 0.04 (15.70) |
| I090151 | 5.98 ± 0.04 | 11.44 ± 0.04 | 8.52 ± 0.04 | 5.98 ± 0.04 (0.00) | 10.64 ± 0.04 (6.99) | 7.08 ± 0.04 (16.90) |
| I070557 | 11.99 ± 0.2 | 11.78 ± 0.07 | 9.87 ± 0.05 | 5.22 ± 0.09 (56.46) | 11.49 ± 0.06 (2.46) | 6.44 ± 0.04 (34.78) |
| I085392 | 4.80 ± 0.04 | 14.05 ± 0.04 | 11.51 ± 0.04 | 4.64 ± 0.04 (3.33) | 10.51 ± 0.04 (25.20) | 8.70 ± 0.04 (24.41) |
| I083724 | 4.63 ± 0.08 | 14.52 ± 0.04 | 11.70 ± 0.07 | 3.42 ± 0.04 (26.13) | 13.86 ± 0.07 (4.55) | 11.50 ± 0.04 (1.71) |
| I083774 | 6.81 ± 0.04 | 13.84 ± 0.04 | 9.89 ± 0.04 | 5.22 ± 0.04 (23.35) | 11.81 ± 0.04 (14.67) | 7.63 ± 0.04 (22.85) |
| I070593 | 8.15 ± 0.04 | 10.11 ± 0.04 | 18.81 ± 0.08 | 7.20 ± 0.04 (11.66) | 9.21 ± 0.04 (8.90) | 16.91 ± 0.06 (10.10) |
| I070539 | 7.81 ± 0.04 | 14.06 ± 0.04 | 15.74 ± 0.04 | 4.71 ± 0.2 (39.69) | 12.38 ± 0.04 (11.96) | 12.08 ± 0.04 (23.25) |
| Cape Vars | 1.18 ± 0.04 | 1.34 ± 0.04 | 5.14 ± 0.08 | 1.01 ± 0.04 (14.41) | 1.00 ± 0.04 (25.37) | 4.74 ± 0.04 (7.78) |
| Local | 1.49 ± 0.04 | 1.36 ± 0.04 | 4.90 ± 0.04 | 1.04 ± 0.04 (30.20) | 1.02 ± 0.04 (25.00) | 4.56 ± 0.08 (6.94) |
| Mean ± SD | 5.87 ± 3.16 | 10.71+5.15 | 10.61 ± 4.27 | 4.27 ± 2.0 (27.26) | 9.10 ± 8.85 (15.03) | 8.85 ± 3.78 (16.59) |
| LSD (0.05) variety 2.52 | p (variety) | <0.01 | ||||
| LSD (0.05) treatment (fresh vs cooked) 1.13 | p (treatment) | 0.02 | ||||