Pretreatment of the Leaves of Ethiopian Cassava (Manihot esculenta Crantz) Varieties: Effect of Blanching on the Quality of Dried Cassava Leaves

Abstract

The aim of this work was to study the effect of blanching and drying on the quality of four Ethiopian cassava varieties (Chichu, Hawassa-4, Quelle, and Kello). Cassava leaves were subjected to blanching at 100 °C in plain water, 0.2% NaHCO3, and 0.4% NaHCO3 for five minutes. Cassava leaves without blanching were considered as a control. The drying temperature was set at 60 °C with a constant air velocity of 0.14 ms‒1. A high reduction in vitamin C (95.6% in Chichu, 95.0% in Hawassa-4, 94.9% in Quelle, and 94.4% in Kello) was noticed in leaves blanched in the 0.4% NaHCO3 solution. After blanching, the reduction in the ash content was higher for those blanched in plain water. The crude fiber and protein content were improved by blanching. Blanching in clear water was more effective among the different solutions in reducing the cyanide content in the leaves of Kello, Quelle, and Chichu by 51, 33, and 60%, respectively. While for Hawassa-4, the reduction was higher (47%) with the 0.2%NaHCO3 solution. After blanching, the h° values decreased, while a*, b*, and c* increased. Plain water blanching resulted in a better nutritional quality, while Hawassa-4 exhibited the best nutritional value among the four varieties.

Blood Metabolites, Feed Utilization and Performance in Thai Native X Lowline Angus Crossbred Cattle Fed Cassava Byproducts

“…Furthermore, yeast-derived products contain 28 g/day of yeast culture plus enzymatically hydrolyzed Saccharomyces cerevisiae, suitable for rumen health and animal health maintenance (Faccio-Demarco et al, 2019). The cassava leaves contained a high cyanide content and were unsafe for animal consumption without appropriate processing methods (Ayele et al, 2022;Boukhers et al, 2022). Meanwhile, sundried or fermented cassava leaves can reduce toxic contents and improve nutrients (Morgan and Choct, 2016).…”

Quality improvement of oil extracted from flaxseeds (Linum usitatissimum L.) incorporated with olive leaves by cold press

“…Olive leaves can have different amounts of these enzymes (Sofo et al., 2004 ), which is why it is advisable to inactivate them before application as antioxidant sources. These enzymes can be inactivated via blanching of the plant sources (Ayele et al., 2022 ).…”

Production performance of Charolais crossbred steers fed total mixed ration containing a high level of dried cassava top

“…In addition, ruminants will be toxic when they consume fresh cassava leaves containing high hydrocyanic acid (HCN) without processing. Sun-drying effectively reduces HCN in cassava leaves [ 11 ]. Whereas condensed tannin has the potential to decline the gastro-intestinal parasitic eggs effectively [ 12 ] by diminution in the worm burden and/or a reduction in the fecundity of female worms [ 13 ] and the small intestine by increasing by-pass protein and amino acids [ 14 ].…”