02535naa a2200553 a 450000100080000000500110000800800410001902400470006010000200010724501560012726000090028352008740029265000120116665000110117865000190118965000260120865000120123465000130124665000270125965000250128665000180131165000270132965300250135665300250138165300200140665300390142665300160146565300220148165300170150365300200152065300270154065300150156765300290158265300380161165300080164965300310165765300210168865300170170965300360172665300230176265300250178570000230181070000190183370000230185270000170187570000230189270000200191577300460193521588542023-11-29       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/foods111116512DOI1 aSILVA, L. M. A.  aNMR-based metabolomic approach for evaluation of the harvesting time and cooking characteristics of different cassava genotypes.h[electronic resource]  c2022  aCassava is an important staple food for low-income countries. However, its cooking characteristics are especially affected by genotype. In this study, two groups of genotypes, namely hard to cook (HTC) and easy to cook (ETC), were harvested at different times (9 and 15 months), and evaluated by NMR coupled to chemometrics. Additionally, lignin of these materials was studied by 1H-13C HSQC NMR. The carbohydrates were the most important class of compounds to differentiate the cassava genotypes. The correlation of NMR with cooking time and starch content showed that the higher content of primary metabolites, mostly glucose, can be associated with longer cooking times and reduction of starch, corroborating the metabolic pathways analysis. Furthermore, it was observed that the lignin from cell walls did not differentiate the cooking performance of the genotypes.  aCassava  aLignin  aPlant breeding  aAnálise Estatística  aLignina  aMandioca  aMatéria Prima Vegetal  aMelhoramento Vegetal  aProdutividade  aResistência Genética  aAlimentação animal  aAlimentação humana  aAnálise de via  aAnálise Estatística Multivariada  aAnimal food  aCassava genotypes  aCooking time  aGene resistance  aGenótipos de mandioca  aHuman food  aManihot esculenta Crantz  aMultivariate statistical analysis  aNMR  aNuclear Magnetic Resonance  aPathway analysis  aProductivity  aRessonância Magnética Nuclear  aTempo de cozimento  aVegetal Raw Material1 aALVES FILHO, E. G.1 aMARTINS, R. M.1 aOLIVEIRA, J. D. J.1 aVIDAL, C. S.1 aOLIVEIRA, L. A. de1 aBRITO, E. s. de  tFoodsgv. 11, n. 11, 1651, p. 1-12, 2022.