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Cassava (Manihot esculenta Crantz) has excellent characteristics such as barren resistance, drought resistance and strong stress resistance. Its roots are rich in carbohydrates, which can provide food rations for 1 billion people around the world, and plays an important role in consumption. The glycemic index (GI) is an indicator of how fast blood sugar rises after eating food containing carbohydrates for a certain period of time. Edible cassava with low glycemic index can improve blood sugar level, control body weight, and promote the edible and diversified development of cassava. Resource evaluation can provide a basis for the improvement of cassava varieties with low glycemic index. With three domestic popular edible cassava varieties for the test materials (SC9, SC12, SC6068), the determination of the important agronomic traits and cooking before and after the total starch, fast digest starch, slow digestion starch, resistant starch, amylose, amylopectin, crude protein, crude fiber and other quality traits and in vitro sugar rise index were evaluated. The average weight of single potato was 3.31-4.13 kg, the starch rate of fresh potato was 25.07%-27.53%, and the dry rate was 37.07%-38.91%. GI of SC9, SC12 and SC6068 was 42.6, 43.5 and 43.4, respectively, which was low glycemic index, 69.4, 66.9 and 64.0, respectively, all belonging to medium glycemic index food. In addition, the nutrient components changed significantly before and after cooking, in which the rapidly digested starch content and crude fiber content increased, the resistant starch content and soluble sugar content decreased significantly. Correlation analysis of each index found that the correlation between the glycemic index and the rapidly digested starch content and crude fiber content, the correlation coefficient was 0.95, with the resistant starch content and soluble sugar content, the correlation coefficient was -0.99 and -0.88 respectively, and the glycemic index and gelatinization characteristics. The differences of cassava varieties, processing methods, starch content and fiber content have a great influence on the glycemic index. Before cooking, SC9 has the lowest glycemic index, the highest taste evaluation, and good stability in processing, so it has the most potential for development among the three varieties.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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