Nutritional, safety, and starch properties of flour from selected sweet cassava (Manihot esculenta Crantz) varieties grown in Nakuru County Kenya

Cassava plays a critical role in food security, particularly in sub-Saharan Africa due to its drought-resistant nature, high-yielding potential, and multipurpose application. This study analyzed ten cassava varieties recently introduced in Nakuru County, Kenya for their proximate composition, mineral content, anti-nutritional factors, and starch digestibility. The results showed significant variations in these factors among the varieties. The main component of cassava flour was total digestible starch, accounting for approximately 84.86 %, with low levels of crude fat and protein. Cassava flour showed low calcium, iron, and zinc levels, and a wide variation in phytates, potentially reducing their bioavailability. All the flour from the ten cassava varieties met safety limits for cyanide levels <10 mg/kg, with the Selele variety having the lowest cyanide. The starch analysis showed higher levels of Slowly Digestible Starch (41.1–53.0 %) and lower levels of Rapidly Digestible Starch (29.5–36.0 %). Cassava flour also showed significant levels of resistant starch ranging between 4.56 % and 7.23 %, supporting its beneficial impact on human health. The study provides valuable insights for cassava breeders to develop targeted nutritional qualities and empowers consumers to make informed choices.