Nutrient content of young cassava leaves and assessment of their acceptance as a green vegetable in Nigeria |
| |
Authors: | A F Awoyinka V O Abegunde S R A Adewusi |
| |
Institution: | (1) Home Economics Programme, Department of Agricultural Extension, Obafemi Awolowo University, Ile-Ife, Nigeria;(2) Department of Chemistry, Obafemi Awolowo University, Ile-Ife, Nigeria |
| |
Abstract: | Cassava (Manihot esculenta Crantz) leaves contained a high level of crude protein (29.3–32.4% dry weight) compared to a conventional vegetable,Amaranthus (19.6%). Ash was 4.6–6.4% in cassava leaf samples but 13.1% dry weight inAmaranthus. Dietary fibre was very high in all samples (26.9–39% dry weight) while HCN-potential was low (5.1–12.6 mg/100 g dry weight). Tannin was the highest in IITA red cassava leaves (29.7 mg/g) and the lowest inAmaranthus vegetable. In vitro digestibility was very low in oven dried samples (15.6–22.7%). Blanching increased protein content (exceptAmaranthus) and in vitro protein digestibility but decreased ash, minerals, dietary fibre and tannin, while HCN-potential was unchanged. Grinding reduced both HCN-potential and tannin by 84 and 71% respectively while oven drying only reduced the HCN content marginally. Preference studies showed that the highest percentage of respondents (25.3%) preferredAmaranthus vegetable, followed by Celosia (17.5%), Talinum (12.4%), garden egg (11.5%), with cassava leaves as the least (0.5%). Organoleptic evaluation rated cassava leaf soup inferior toAmaranthus in terms of appearance, colour and texture but equal in terms of taste and flavour and overall acceptability. |
| |
Keywords: | Acceptability Cassava leaves Chemical composition Cyanide Processing Tannin |
本文献已被 SpringerLink 等数据库收录! |
|