Content and distribution of cyanogenic compounds in cassava roots and leaves in association with physiological age.

Results help guide the selection of parental lines with low CC levels for breeding and to contribute to the expanded use of cassava and its by-products for food and feed. Cassava for fresh consumption, especially, requires varieties with low total CC content, especially in the root cortex and parenchyma. COL1108 (204, 213 and 174 ppm, respectively, in the parenchyma, cortex and leaves) and PER297 (83, 238 and 299 ppm, respectively, in the parenchyma, cortex and leaves) can fulfill this requirement. This article is protected by copyright. All rights reserved.