Understanding some of Nutritional Characteristics of Twelve Cassava (Manihot esculenta Crantz) Genotypes in Southern Tanzania

Cassava ( Manihot esculenta Crantz) roots are used as staple food. Dry matter (DM) content, crude protein content, starch content and root taste estimation and proximate composition were investigated in twelve cassava genotypes in 2011-2012 season. Root DM varied from 40.52% in NDL 2006/487 to 35.02% in NDL 2006/850. The genotype that showed highest starch percentage was NDL 2006/487 (23.10%) while the lowest value (19.20%) was observed from NDL 2006/850. Crude protein varied from 0.24% in Kiroba to 1.39% in NDL 2006/487. Also root taste varied considerably;    genotype NDL 2006/741 being the sweetest with an average value of 1.06, while genotypes NDL 2006/487 and NDL 2006/850 had the bitterest taste both with an average value of 1.89. Hydrogen cyanide content estimation/extraction was not conducted in this study. Genetic variation for DM, starch, protein and root taste existed in twelve cassava accessions, and NDL 2006/487 may be a better genotype due to its higher DM% content, starch% content and comparatively high protein% content. Keywords: Cassava roots, Dry matter, Starch, Protein, Root taste, Estimate