ArticleFoods (Basel, Switzerland)2024
Nutritional Quality Assessment of Miscellaneous Cassava Tubers Using Principal Component Analysis and Cluster Analysis.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Comprehensive evaluation of agronomic, processing, nutritional and functional properties of 22 main-cultivated adzuki bean varieties in China and identification of elite varieties for different applications.Frontiers in plant science · 2026Article
- A Comparative Analysis of Nutritional Composition inFood science & nutrition · 2025Article
- Genomic-Wide Association Markers and Candidate Genes for the High-Protein Trait in Storage Roots of Cassava (Plants (Basel, Switzerland) · 2025Article
- Effects of exogenous salicylic acid on the adaptive capacity ofFrontiers in plant science · 2025Article
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Authors and funding
7 authors.
Funding
Abstract
Cassava is a staple crop in developing countries because its starchy roots provide essential dietary carbohydrates. The aim of this research was to conduct a comprehensive inquiry and scientific evaluation of the nutritional value of cassava tubers. Eight nutritional characteristics were examined in native and imported cassava variants: starch, reduced sugar, anthocyanins, protein, dietary fiber, quinic acid, vitamin C, and dry matter content. Principal component analysis (PCA) was conducted to minimize the dimensionality of the nutritional markers. A scientific assessment technique was developed to calculate a composite score for the various cassava samples. Analysis of the data revealed noticeable variance among the samples' nutritional indicators, suggesting varying degrees of association. Starch had a substantial positive link with lower sugar, protein, and dry matter content (
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