Evaluation of the nutritional composition in effect of processing cassava leaves (Manihot esculenta) using multivariate analysis techniques

Santos, Bruna Rosa da Silva; Silva, Emmanuelle Ferreira Requião; Minho, Lucas Almir Cavalcante; Brandão, Geovani Cardoso; Santos, André Luíz dos; Santos, Wagna Piler Carvalho dos; Silva, Mariângela Vieira Lopes; Santos, Walter Nei Lopes dos

doi:10.1016/j.microc.2019.104271

Cited by 15 publications

(7 citation statements)

References 25 publications

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“…The TTA of the kello and qulle varieties were decreased slightly during fermentation, from 0.17 to 0.010% and.108 to 0.0230%, respectively. The values in this study were close to the result previously reported by [18] in which the range was between: 0.16 to 1.17% for titreatable acidity and 5.91 to 6.41 for PH. The PH of cassava leaves increased from 6.5 to 8.5 during fermentation, according to the report [32], and the value of titiratable acidity dropped as alkaline compounds were formed during fermentation.…”

Section: Resultssupporting

confidence: 92%

“…Whereas, the protein contents of Cassava leaves in present study were varied from 21.25 to 28.45%. These values were similar to the values observed for cassava leaves by [26]: 21.6 to 32.5%, [18]: 21.5 to 36%, [22]:17.13 to 36.93 [24]: 19.73 to 29.47% and [21]: 21.51 to 28.73%. The protein content of cassava leaves were significantly (p<0.05) affected by both varieties and all processing parameters.…”

Section: Resultssupporting

confidence: 88%

“…There was a significant difference (p<0.05) in moisture contents in both varieties and among processing methods. The moisture content in the present study was slightly lower than that reported by [18], in which the moisture content for selected local varieties of cassava leaves was ranged between 21.5 and 36.4%. The small difference in moisture content of cassava leaves may be because of the difference in varieties and the method of processing.…”

Section: Resultscontrasting

confidence: 87%

“…The content was increased during processing this might be due to the breakdown of higher molecular weight carbohydrates into less complex sugars and resulting in the release of sugar from the complex matrix. According to [18] total carbohydrate content of cassava leave ranges between 47.2 to 68.1%. As reported by [24], the carbohydrates content of cassava leaves varied from 66.1 to 72.1%.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Lambebo

Deme

2022

Preprint

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Cassava ( Manihot esculenta crantz) is a major food crop in Sub-Saharan Africa, Asia, the Pacific, and South America, where it feeds around 800 million people. Its roots are an excellent source of energy, and its leaves are rich in minerals, vitamins, and protein, which could substantially supplement the current starchy diets if properly detoxified since they contain some toxic anti-nutritional factors. The objective of this study was to provide information on the nutritional profile of cassava root and leaves and role of processing in enhancing and stabilizing their valuable nutrients. Two cassava varieties, kello and qulle , obtained from Areca Agricultural Research Center were used in this study. Roots and leaves were processed (fermented, boiled, and fluid bed dried), and nutritional, anti-nutritional, and functional properties were assessed using AOAC (Association of Official Analytical Chemists) standard procedures. As compared to leaves, roots had higher carbohydrate contents, ranging from 81.0 to 87.1 g/100g, whereas leaves had higher protein (21.2 to 28.4g/100g), total carotenoid (234.1 to 987.9 µg/g), fiber (16.1 to 22.9 g/100g), Ca (499.8 to 545.4 mg/100g), K (1193.4 to 1211.0 mg/100g), Mg (274.5 to 340.5 mg/100g) and Fe (129.1 to 146.1 mg/kg) contents. Anti-nutritional factors were slightly higher in the leaves than in the roots, with toxic cyanides ranging from 10.1 to 61.0 mg/kg in the leaves and from 1.8 to 47.5 mg/kg in the roots. However, the processing of leaves decreased cyanide content from 61.0 mg/kg to 10.1 mg/kg. Similarly, other anti-nutritional factors, such as condensed tannins, oxalates, and phytate were reduced from 52.0 to 21.0 mg/100g, 156.5 to 25.9 mg/100g, and 35.9 to 4.0 mg/100g), respectively. Hence, the fermentation of leaves and roots followed by boiling and drying is an interesting approach to reduce anti-nutritional factors significantly and ensure their nutritional quality. This study revealed that variety kello had a relatively better nutritional profile than variety qulle , for both root and leaves, except for total carotenoid content, which was higher in the latter. Genetic background and processing methods can greatly affect the nutritional profile of cassava varieties, so it is critical to analyze diverse cassava germplasm and refine the processing method to identify highly nutritious and healthy varieties.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 88%

Section: Resultscontrasting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

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Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Lambebo

Deme

2022

Preprint

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“…Amygdalin-derived hydrocyanic acid and ginkgolic acid are the two important toxic species. Hydrocyanic acid can cause acute poisoning or central nervous system syndrome in humans [ 15 ], and ginkgolic acid can cause allergies and other adverse reactions [ 16 ]. Studies showed that the hydrocyanic acid content of ginkgo nuts could be reduced by 72.40% when steamed at 100 °C for 10 min [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Zhou

et al. 2022

Foods

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Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0%~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0%~20% substitution, and then descending from 20%~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.

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Evaluation and multivariate analysis of antinutrients, bioactive and techno-functional attributes of finger millet and kodo millet as influenced by various germination regimes

Dubey,

Tripathy

2024

Food Measure

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Evaluation of the nutritional composition in effect of processing cassava leaves (Manihot esculenta) using multivariate analysis techniques

Cited by 15 publications

References 25 publications

Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Evaluation and multivariate analysis of antinutrients, bioactive and techno-functional attributes of finger millet and kodo millet as influenced by various germination regimes

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