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    The effect of processing on the nutrient content of cassava (Manihot Esculenta Crantz) leaves

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    achidi-effect-2008.pdf (289.2Kb)
    Date
    2008
    Author
    Achidi, A.U.
    Ajayi, O.A.
    Maziya-Dixon, B.
    Bokanga, M.
    Type
    Journal Article
    Metadata
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    Abstract/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.
    http://dx.doi.org/10.1111/j.1745-4549.2007.00165.x
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2953
    Digital Object Identifier (DOI)
    http://dx.doi.org/10.1111/j.1745-4549.2007.00165.x
    IITA Subjects
    Food Security; Nutrition; Handling, Transport, Storage And Protection Of Agricultural Products; Livelihoods; Agribusiness; Impact Assessment; Farm Management; Markets
    Agrovoc Terms
    Cassava Leaves; Tannins; Cyano-Genic Glucosides; Antinutritional; Grinding; Harvest; Proximate Composition; Vitamins
    Regions
    Africa; Central Africa; West Africa; East Africa
    Countries
    Cameroon; Nigeria; Kenya
    Collections
    • Journal and Journal Articles4835
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