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

Abstract

Currently there is a crescent interest regarding the use of vegetable by-products for food fortification, in order to improve its nutritional quality. Cassava leaves are suitable as nutritional additives, however their cyanide content must be reduced to below 10 mg kg -1 of dry product. Thus, it was developed a method in drying laboratory oven which is able to reduce 99.85% of cyanide present in manioc leaves (from 35 mg kg -1 to 0.05 mg kg -1 ) while being 509% faster than the traditional method, and without substantial loss of omega-3 fatty acids and β-carotene.

Optimization of process conditions for tannin content reduction in cassava leaves during solid state fermentation using Saccharomyces cerevisiae

“…The production of cassava roots, which have a comparable yield with the leaves, is estimated at 10 tons per hectare (Morgan and Choct, 2016). Cassava leaves have been identified as a rich source of protein, minerals, and vitamins that exceed some of the other green vegetables and foodstuff (Wargiono et al., 2011; Pereira et al., 2016). The consumption of cassava leaves has increased significantly in Indonesia and is estimated to be around 0.5–0.7 million tons per year (Wargiono et al., 2011).…”