TITLE:
Stability of the Technological and Sensory Performance of 14 Cassava Varieties According to Harvesting Date
AUTHORS:
Adjo Christiane Koffi, Niambet Jean-Michel Koffi, Emma Tanoh Kanga, Brice Sidoine Essis, N’Nan Affoué Sylvie Diby, Assanvo Simon-Pierre N’Guetta, Dominique Duffou, Boni N’Zué
KEYWORDS:
Cassava, Stability, Harvesting Date, Attiéké, Sensory Quality, Côte d’Ivoire
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.17 No.10,
October
20,
2026
ABSTRACT: The quality of attieké is a major factor influencing the adoption of improved cassava varieties in Côte d’Ivoire. This study aimed to evaluate the stability of the technological and sensory characteristics of 14 cassava varieties harvested on different dates, in order to identify varieties suitable for attieké production. The trial was conducted at the CNRA Food Crops Research Station in Bouaké, using a lattice design with a split-plot arrangement and three replications. Harvests were conducted at 9, 12, 15, and 18 months after planting. The technological parameters of the roots and the sensory characteristics of the attiéké were evaluated. Stability was determined using the method of Francis and Kannenberg (1978), based on means and coefficients of variation. The results showed variability in performance depending on the harvest date. Bou fouh4 stood out for its stability in terms of cooking, taste, and fiber content. Bocou2, Bocou6, Ess-akpl, Agbêgrê, and Bou fouh2 exhibited good stability in terms of attiéké yield. Regarding sensory characteristics, Bou fouh2, Ess-akpl, Satmaci2, and Yavo were stable across several parameters, while Agba blé3 and Bou fouh4 maintained good quality for all evaluated characteristics. These varieties are promising candidates for attiéké production.