Cyanogenic, carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT, Colombia

Ospina, Maria Alejandra; Pizarro, Mónica; Tran, Thierry; Ricci, Julien; Belalcázar, John; Luna, Jorge; Londoño, Luis Alfonso Correa; Salazar, Sandra; Ceballos, Hernán; Dufour, Dominique; López-Lavalle, Luís Augusto Becerra

doi:10.1111/ijfs.14888

Cited by 16 publications

(18 citation statements)

References 56 publications

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“…Whereas, the protein contents of Cassava leaves in present study were varied from 21.25 to 28.45%. These values were similar to the values observed for cassava leaves by [26]: 21.6 to 32.5%, [18]: 21.5 to 36%, [22]:17.13 to 36.93 [24]: 19.73 to 29.47% and [21]: 21.51 to 28.73%. The protein content of cassava leaves were significantly (p<0.05) affected by both varieties and all processing parameters.…”

Section: Resultssupporting

confidence: 88%

“…Whereas, the total carotenoid content in two local varieties of cassava leaves were in the range between 234.10 and 987.95µg/g. According to the findings in this study the total carotenoids content (234.10 and 987.95µg/g) was slightly greater than the results reported by [26], in which the total carotene content of cassava leaves ranged between 174 and 547μg/g. For both varieties of cassava leaves, the total carotenoid content of cassava leaves were significantly (p<0.05) affected by methods of processing and types of varieties.…”

Section: Vitamin C and Total Carotenoid Content Of Cassava Root And L...contrasting

confidence: 77%

“…In addition to the above mentioned processing methods, literature has shown that preprocessing steps such as peeling, grating, and washing significantly reduce the cyanide level of cassava root. According to the reports [36]and [26], cyanide contents of fresh cassava root were ranged between 86.2 to 154.8mg/100g and 346 to 748.4mg/100g respectively. According to the current codex and international standards, the level of ‘total hydrocyanic acid’ in the fresh cassava root flour must not exceed 10 mg kg-1, (FAO/WHO, 2019).…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Lambebo

Deme

2022

Preprint

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Cassava ( Manihot esculenta crantz) is a major food crop in Sub-Saharan Africa, Asia, the Pacific, and South America, where it feeds around 800 million people. Its roots are an excellent source of energy, and its leaves are rich in minerals, vitamins, and protein, which could substantially supplement the current starchy diets if properly detoxified since they contain some toxic anti-nutritional factors. The objective of this study was to provide information on the nutritional profile of cassava root and leaves and role of processing in enhancing and stabilizing their valuable nutrients. Two cassava varieties, kello and qulle , obtained from Areca Agricultural Research Center were used in this study. Roots and leaves were processed (fermented, boiled, and fluid bed dried), and nutritional, anti-nutritional, and functional properties were assessed using AOAC (Association of Official Analytical Chemists) standard procedures. As compared to leaves, roots had higher carbohydrate contents, ranging from 81.0 to 87.1 g/100g, whereas leaves had higher protein (21.2 to 28.4g/100g), total carotenoid (234.1 to 987.9 µg/g), fiber (16.1 to 22.9 g/100g), Ca (499.8 to 545.4 mg/100g), K (1193.4 to 1211.0 mg/100g), Mg (274.5 to 340.5 mg/100g) and Fe (129.1 to 146.1 mg/kg) contents. Anti-nutritional factors were slightly higher in the leaves than in the roots, with toxic cyanides ranging from 10.1 to 61.0 mg/kg in the leaves and from 1.8 to 47.5 mg/kg in the roots. However, the processing of leaves decreased cyanide content from 61.0 mg/kg to 10.1 mg/kg. Similarly, other anti-nutritional factors, such as condensed tannins, oxalates, and phytate were reduced from 52.0 to 21.0 mg/100g, 156.5 to 25.9 mg/100g, and 35.9 to 4.0 mg/100g), respectively. Hence, the fermentation of leaves and roots followed by boiling and drying is an interesting approach to reduce anti-nutritional factors significantly and ensure their nutritional quality. This study revealed that variety kello had a relatively better nutritional profile than variety qulle , for both root and leaves, except for total carotenoid content, which was higher in the latter. Genetic background and processing methods can greatly affect the nutritional profile of cassava varieties, so it is critical to analyze diverse cassava germplasm and refine the processing method to identify highly nutritious and healthy varieties.

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Section: Resultssupporting

confidence: 88%

Section: Vitamin C and Total Carotenoid Content Of Cassava Root And L...contrasting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

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Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Lambebo

Deme

2022

Preprint

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“…The cyanide content of all the varieties was higher than reported in other countries [43,44]. The cyanide content in the fresh leaves of the current study can be classified as low compared to other cassava genotypes [45].…”

Section: Cyanide Contentcontrasting

confidence: 66%

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

2022

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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.

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“…The cassava bulking roots are source of dietary calories. The cassava leaves serve as vegetable and contains significant levels of leucine, lysine, phenylalanine, valine and threonine, and crude protein content of $26% per 100 g [5]. There are a number of cultivated cassava varieties.…”

Section: Cassava Varietiesmentioning

confidence: 99%

Primary Quality Control Parameters of Cassava Raw Materials

Chisenga¹

2021

Cassava - Biology, Production, and Use

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Fresh cassava roots are transformed into shelf stable raw materials (flours and extracted starches). Chemical composition (moisture, protein, lipid, fibre and amylose content, cyanide contents), dry matter, starch extraction yields, particle size distribution and whiteness index are some of the quality characteristic requirements for selection of varieties in breeding programs, and raw materials for industrial processes. Starch yields ranges 20–35%, and vary with genotype. The crude protein (1–2%) and crude fat (∼1%) are considered minor components of cassava and are indicative of the poor nutritional quality. The cumulative of particles passing finer than sieve (D90) is commonly selected for industrial applications because it yields a large proportion of flour in the range 90–96% finer particle than sieve size. The amylose is the main genetic trait for categorising starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0–2, 3–15, 16–35, and > 35% of the total starch, respectively. Additionally, amylose is basic criteria for blending flours of different botanical sources. Cassava varieties are classified as sweet and bitter varieties when cyanide values are in the range 15–50 and 50–400 ppm, respectively. The a* (redness-greenness) and b* (yellowish) are considered as impurities in white fleshed cassava.

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Cyanogenic, carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT, Colombia

Abstract: Cassava cyanogenic, carotenoid and protein content found across seven‐ecogeographic subpopulation has the potential to increase the crop’s nutritional and food safety value through breeding.

Cited by 16 publications

References 56 publications

Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

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

Primary Quality Control Parameters of Cassava Raw Materials

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