Variabilidade fenotípica e caracterização físicoquímica da farinha de raízes de (Cnidoscolus quercifolius pohl.).

Abstract

A desertification, understood as the process of environmental degradation of the soil in arid, semi-arid and subhumid dry environments, is a problem that is present in several countries, affecting part of the world population, and is therefore the subject of discussions in the field of Nations United Nations, requesting more and more studies on this phenomenon. The objective of this study was to evaluate a phenotypic variability and a physicochemical characterization of the flour of the faveleira (Cnidoscolus quercifolius Pohl.) at different temperatures. The work was carried out in the municipalities of Santa Luzia and Várzea, both in the state of Paraíba. Carry out a morphological description of faveleira leaves, monthly evaluation of plant growth and a physical-chemical characterization of the bark and root. The experiment was a randomized complete block design with five treatments and four replications. It was evaluated the growth of the faveleira in height and diameter, leaf length, leaf width, petiole length, number of lobes, number of trichomes, leaf nuclei (abaxial and adaxial), moisture in the flour from the bark and in the root , pH values of the flour, titratable total acidity, protein, lipids and fibers. For an evaluation of the morphological descriptors of the faveleira plants were conducted descriptive analyzes in two periods, use box figures to present data presentation. The obtained data allowed to conclude that: There is variability between width and length of faveleira leaves as the plant grows and it develops; The materials of faveleira studied evidenced a high variability for the number of trichomes, that could be used in the improvement of the species; The management given to plants through organic and chemical fertilization does not result in more robust plants. Regarding the percentage composition, as cassava flour analyzed differ between them, and between as collected areas; acidity levels of the flours analyzed are in accordance with the legislation; And online fiber, being considered unsuitable for human consumption.