Nutrients in the cassava (Manihot esculenta Crantz) leaf meal at three ages of the plant

Wobeto, Carmen; Corrêa, Angelita Duarte; Abreu, Celeste Maria Patto de; Santos, Custódio Donizete dos; Abreu, José Renato de

doi:10.1590/s0101-20612006000400024

Cited by 52 publications

(54 citation statements)

References 15 publications

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“…The lipid (13.9%) and ash (5.96%) contents observed in cassava leaf flour were similar to those observed in previous studies, in which lipid contents ranged from 3.30 to 16.0% and ash content ranged from 4.62 to 8.30% (ORTEGA-FLORES et al, 2003, WOBETO et al, 2006.…”

Section: Resultssupporting

confidence: 89%

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Physical properties of snacks made from cassava leaf flour

2014

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The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100°C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index. Key words: Extrusion, protein, starch, Manihot esculenta Crantz ResumoA indústria de alimentos está crescendo continuamente com novos produtos sendo lançados no mercado a cada ano. A extrusão combina diversas operações unitárias em um processo eficiente, rápido e contínuo e que pode ser usado para produzir uma ampla variedade de snacks. Este trabalho teve como objetivo avaliar o efeito da temperatura de extrusão, rotação de rosca e porcentagem de farinha de folhas de mandioca, misturada com fécula de mandioca, sobre as propriedades físicas dos snacks processados em extrusora monorosca. Foi utilizado o delineamento experimental central composto rotacional para três fatores totalizando 20 tratamentos, considerando como variáveis dependentes o índice de expansão (IE), volume específico (VE), cor (L*, a* e b*), o índice de absorção de água (IAA) e o índice de solubilidade em água (ISA). Dentre os parâmetros estudados a porcentagem de farinha de folhas de mandioca e a temperatura de extrusão exerceram efeito mais pronunciado sobre as características avaliadas nos snacks extrusados. Misturas contendo 10% de farinha de folhas de mandioca extrusadas a 100ºC e 255rpm apresentam valores adequados de expansão, cor, índice de absorção de água e índice de solubilidade em água.

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Section: Resultssupporting

confidence: 89%

“…These results have also been observed in previous studies, which showed protein contents ranging from 20.77 to 37.94% (ORTEGA-FLORES et al, 2003;CORRÊA, 2004;WOBETO et al, 2006).…”

Section: Resultssupporting

confidence: 88%

Physical properties of snacks made from cassava leaf flour

2014

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“…Modesti (2006) WOBETO et al (2006). Estas variações, além da interferência da cultivar, época de colheita, podem ser devidas também as diferentes metodologias utilizadas para a determinação desse componente.…”

Section: Resultado E Discussãounclassified

“…Os teores elevados de proteínas nas folhas de mandioca têm sido observados em vários trabalhos, entre 20,77 a 37,94 g/100g de matéria seca (ORTEGA-FLORES et al, 2003;WOBETO et al, 2006;CORRÊA et al, 2004;MELO, 2005). Esses teores de proteínas pode ser comparado ao de hortaliças convencionais, como a couve (30,84 g/100g massa seca) (FONSECA et al, 2002).…”

Section: Introductionunclassified

Composição Físico-Química E Propriedades Tecnológicas Da Farinha De Folhas De Mandioca

Trombini

Leonel²

2014

EnergAgric

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RESUMO:As folhas de mandioca podem ser consideradas fonte nutricional importante quando comparadas as outras hortaliças habitualmente consumidas. A composição química das folhas de mandioca mostra altos teores de proteínas, fibras e minerais. As folhas de mandioca ainda são pouco exploradas devido à falta de informações quanto ao aproveitamento como produto da planta de mandioca e matéria-prima industrial. O consumo das folhas de mandioca na forma fresca é inviável devido à presença de cianeto, necessitando, com isso, ser realizado tratamento prévio para a redução desse componente. Neste trabalho objetivou-se produzir e caracterizar a farinha de folhas de mandioca quanto a composição química, cor, índices de absorção e solubilidade em água e propriedades de pasta, visando a possível aplicação como ingrediente na indústria alimentícia. A farinha de folhas apresentou baixa umidade (6,6 %) e consideráveis teores de fibras totais (30,68 %), proteína (23,00 %) e carboidratos totais (22,27 %). O processo de secagem e moagem propiciou a obtenção de uma farinha com baixo teor de cianeto total (0,3 mg.100g-1 ) e com 56,6 mg.100g -1 de vitamina C e 38 mg.100g -1 de β-caroteno. A análise de cor mostrou baixa luminosidade para a farinha de folhas de mandioca com predominância de pigmentos verdes e amarelos. A farinha de folhas mostrou bons índices de solubilidade em água (14,85 %) e absorção de água (6,87 g gel. g -1 ). A análise das propriedades de pasta evidenciou baixo pico de viscosidade, com maior viscosidade final e tendência a retrogradação, indicando baixa capacidade dessa farinha em formar gel. A farinha de folhas de mandioca pode ser uma boa fonte nutricional quando usada como ingrediente alimentício em sopas e massas alimentícias. Porém, em produtos que requerem alta formação de gel, a mesma não apresenta tal propriedade. PALAVRAS-CHAVE:Folhas de mandioca, farinha, proteína vegetal, fibras, cor. PHISICO-CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF CASSAVA LEAF FLOURABSTRACT: Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of ...

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“…Evaluating five cassava cultivars and three harvesting times, Wobeto et al (2006) found sulfur values between 2.8 and 4.1 g/kg DM, whereas phosphorus varied between 2.4 and 3.3 g/kg DM. Potassium values varied between 11.2 and 16.3 g/kg DM, corroborating the information obtained in this experiment.…”

Section: Resultsmentioning

confidence: 98%

Chemical-nutritional composition of maniçoba (Manihot sp.) and its relationship with soil chemical characteristics

Andrade

Silva

et al. 2014

R. Bras. Zootec.

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-The objective of this study was to evaluate the chemical composition of leaves of maniçoba (Manihot sp.) according to their development stage and their relationship with the soil characteristics. For this purpose, plants in their natural growth areas in the semiarid region of Paraíba State, Brazil, were sampled. Leaves of maniçoba collected in five different locations at four different development stages were harvested and characterized: expanding leaf, completely expanded leaf, leaf at the beginning of senescence and a pool (mixture of all leaves). The evaluated traits were: dry matter, crude protein, neutral detergent fiber, acid detergent fiber, neutral detergent insoluble protein, acid detergent insoluble protein, ash, lignin, cellulose, hemicellulose, nitrogen, potassium, phosphorus, sulfur and sodium. The experimental design adopted was completely randomized, in a 4 × 5 factorial arrangement: four leaf development stages and five locations, respectively; each plot had 10 replications. There was interaction effect between leaf development stage and locations on dry matter, crude protein, neutral detergent insoluble protein and acid detergent insoluble protein. The results for neutral detergent fiber of leaves at the beginning of senescence were higher than other treatments and similar to the pool, while the acid detergent fiber content of the leaves in early senescence was higher than those of other treatments, averaging 34.8%. Crude protein content had its highest percentage in expanding leaves, averaging 23.0%. Nitrogen, potassium and sodium data showed interaction between the leaf types and locations of harvest, while phosphorus and sulfur did not show interaction. The chemical and mineral composition of maniçoba leaves range according to their development phase and according to their soil and climatic conditions in places of natural occurrence, with a tendency towards reduction of nitrogen and phosphorus as they approach senescence.

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Nutrients in the cassava (Manihot esculenta Crantz) leaf meal at three ages of the plant

Cited by 52 publications

References 15 publications

Physical properties of snacks made from cassava leaf flour

Physical properties of snacks made from cassava leaf flour

Composição Físico-Química E Propriedades Tecnológicas Da Farinha De Folhas De Mandioca

Chemical-nutritional composition of maniçoba (Manihot sp.) and its relationship with soil chemical characteristics

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