The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves
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 facto...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Hindawi Limited
2008
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/90921 |
| _version_ | 1855514115316908032 |
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| author | Achidi, A.U. Ajayi, O.A. Maziya-Dixon, B.B. Bokanga, M. |
| author_browse | Achidi, A.U. Ajayi, O.A. Bokanga, M. Maziya-Dixon, B.B. |
| author_facet | Achidi, A.U. Ajayi, O.A. Maziya-Dixon, B.B. Bokanga, M. |
| author_sort | Achidi, A.U. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace90921 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2008 |
| publishDateRange | 2008 |
| publishDateSort | 2008 |
| publisher | Hindawi Limited |
| publisherStr | Hindawi Limited |
| record_format | dspace |
| spelling | CGSpace909212025-01-27T15:00:52Z The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves Achidi, A.U. Ajayi, O.A. Maziya-Dixon, B.B. Bokanga, M. cassava leaves tannins cyano-genic glucosides antinutritional grinding harvest proximate composition vitamins food science 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. 2008-06 2018-02-06T12:15:24Z 2018-02-06T12:15:24Z Journal Article https://hdl.handle.net/10568/90921 en Limited Access Hindawi Limited Achidi, A.U., Ajayi, O.A., Maziya‐Dixon, B. & Bokanga, M. (2008). The effect of processing on the nutrient content of cassava (Manihot esculenta Crantz) leaves. Journal of Food Processing and Preservation, 32(3), 486-502. |
| spellingShingle | cassava leaves tannins cyano-genic glucosides antinutritional grinding harvest proximate composition vitamins food science Achidi, A.U. Ajayi, O.A. Maziya-Dixon, B.B. Bokanga, M. The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves |
| title | The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves |
| title_full | The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves |
| title_fullStr | The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves |
| title_full_unstemmed | The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves |
| title_short | The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves |
| title_sort | effect of processing on the nutrient content of cassava manihot esculenta crantz leaves |
| topic | cassava leaves tannins cyano-genic glucosides antinutritional grinding harvest proximate composition vitamins food science |
| url | https://hdl.handle.net/10568/90921 |
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