The Effect of Processing on the Nutrient Content of Cassava (Manihot Esculenta Crantz) Leaves

Abstract

Leaves of two varieties of cassava (Manihot esculenta Crantz) -TME1 (local) and TMS30572 (improved) -were subjected to African household processing (heat-treated, pounded and cooked and crushed, ground and cooked) and compared for proximate composition, minerals, vitamins and antinutritional factors. The processing methods had no effect on ash, lipids, protein, fiber, total carbohydrate, carotene, calcium, magnesium, potassium, sodium, phosphorus, copper, zinc and manganese but produced diminution in free sugars (23.2% reduction), ascorbic acid (77.7% reduction), thiamine (37.1% reduction), cyanogenic potential (>99% reduction) and tannin (55.2% reduction;) levels. On the contrary, iron level increased three-to fivefold with grinding but not with the pounding process. This study showed that adequate processing practically detoxifies cassava leaves with considerable nutrient retention, thus enhancing utilization of cassava leaves for human consumption. 5 Corresponding author.

Easy Method for Removal of Cyanogens from Cassava Leaves with Retention of Vitamins and Omega-3 Fatty Acids

“…This value is much higher than the found by Achidi, 27 for TMS 30572 variety, between 3.3 to 4.5 mg per 100 g of sample.…”

Nutrient content, Sensory and Storage Stability of Meat floss Incorporated with Cassava leaves

“…Control floss showed higher PV due to the higher fat content in beef meat hence making it more susceptible to lipid oxidation. Lipid content reported in CL was in range of 3.5 to 7.3 [7], [6], [8]. A study by [22] showed that PV for fish beef floss at day 1 was 4.2 mEq O 2 /kg which was higher than PV of control floss at day 0 (0.98 mEq O 2 /kg) obtained in this study.…”

“…The high protein content of cassava leaves thus makes them a good protein source from plant origin, alternative to the protein from animal source. High contents of minerals like phosphorus, magnesium, potassium and calcium with low contents of manganese, zinc, copper, iron and sodium were reported in cassava leaves depending on leaf maturity, cultivar and climatic conditions [6], [7], [8]. Crude fibre content from cassava leaves ranges from 8.3 g/100 g in very young leaves to 27.4 g/100 g in mature leaves, as reported by [6].…”

Nutritional and Anti Nutritional Constituents of Manihot Esculentus and Plecutranthus Rotundifolius

“…Cassava leaves shows high profiling of minerals particularly calcium and trace minerals 7 . Cassava leaves are nutritious but it contains more anti nutrients that cause toxicity 8 . Peoples are economically forced to depend on cassava as a stable food which causes kwashiorkor and endemic goiter 9 .…”