Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

Alamu, Emmanuel Oladeji; Prisca, Chileshe; Olaniyan, Bukola; Omosebi, Mary Omolola; Adegunwa, M.O.; Chikoye, David; Maziya‐Dixon, Busie

doi:10.1080/23311932.2021.1885796

Cited by 5 publications

(5 citation statements)

References 51 publications

(68 reference statements)

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“…The levels of proteins and vitamins were reduced significantly (P<0.001) with boiling and deep frying. Boiling reduced nutrients in the ranges of 80.4 % -92.1 % (protein), 46.0 % -92.4 % (vitamin C), 71.8 % -72.6 % (vitamin B1), 78.6 % -87.8 % (vitamin B2), 23.7 % -74.4 % (vitamin B3), which agrees with the results reported by Alamu et al [44] and Zipporah et al [45] for vitamin C and B1. Frying reduced nutrient levels in tubers by 51.8 % -88.6 % (protein), 39.6 % -43.1 % (vitamin C), 16.6 % -40.8 % (vitamin B1), 53.8 % -78.9 % (vitamin B2), 20.5 % -58.9 % (vitamin B3).…”

Section: Table 2: Mean Levels (Dm) Of Protein and Vitamins In Raw And...supporting

confidence: 92%

Impact of Processing on Nutrients and anti-Nutrients in Tubers and Leaves of Cassava (Manihot Esculenta Crantz)

Nyambaka

2024

JNFP

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Purpose The study investigated the effect of boiling and deep-frying on the levels of selected nutrients and anti-nutrients in tubers and leaves of new Migyera and MM96/2480 varieties planted in Busia County. Although cassava contains high levels of nutrients (elements and vitamins) that meet nutrient requirements when consumed as the main diet, it requires thorough cooking to reduce high levels of phytochemicals, anti-nutrients affecting nutrient bio-accessibility, and carcinogenic compounds; procedures which also affect the nutrient levels. Methods Tubers and leaves from the tips of the plant were harvested after 8 months. A portion of the tubers was boiled in water (100 ºC, 20 minutes), while another deep-fried in vegetable cooking oil until it turned brown (5 minutes). Leaves were pounded until uniformly macerated and boiled in water (100 ºC, 45 minutes). Levels of nutrients and antinutrients were determined by standard methods. Results The levels of nutrients and anti-nutrients were significantly higher in leaves than in tubers, and also differed significantly in different cassava varieties. Boiling of tubers significantly reduced the nutrients and anti-nutrients levels more compared to frying (P<0.001), ranging from 13.7 to 97.7%. Deep frying of Migyera variety had higher nutrient reduction than in MM96/2480 variety. Essential elements and antinutrients molar ratios indicated that the elements were not bio-accessible. Conclusion Boiling and deep-frying of cassava tubers and leaves results in significant reduction of nutrient and anti-nutrient levels, implying that cassava cannot be used as the main diet; explaining the high level of child malnutrition in such communities.

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Section: Table 2: Mean Levels (Dm) Of Protein and Vitamins In Raw And...supporting

confidence: 92%

Impact of Processing on Nutrients and anti-Nutrients in Tubers and Leaves of Cassava (Manihot Esculenta Crantz)

Nyambaka

2024

JNFP

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“…Despite the huge potential of cassava leaves, they have not been widely incorporated into the food system as an alternative protein source [9]. The main reason for this is their high fiber content and the presence of anti-nutritional compounds including polyphenols, phytates, nitrates, saponins, oxalates, and cyanogenic compounds in the leaves [8,[16][17][18]. To reduce the anti-nutritive properties and increase the nutritional value of the leaves, various processing techniques have been developed [19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Partitioning of Proteins and Anti-Nutrients in Cassava (Manihot esculenta Crantz) Leaf Processing Fractions after Mechanical Extraction and Ultrafiltration

Ayele

Latif

Bruins

et al. 2021

Foods

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Cassava plays a major role in improving food security and reducing malnutrition. The purpose of this study was to evaluate the influence of mechanical pressing coupled with ultrafiltration (UF) on the quality of different fractions of cassava leaves. Cassava leaves harvested from the greenhouse at the University of Hohenheim were passed through a mechanical screw press to extract the juice and separate the press cake. The juice was centrifuged and filtered to separate the sediment and clear supernatant. The clear supernatant was filtered using a 10 kDa UF system. The nutritional contents of the different fractions were analyzed at each processing step. The total phenolic content was significantly lower in the press cake that had a higher fiber and ash content. The juice and sediment fractions had higher crude protein and total phenolic content. Processing did not negatively affect the concentrations of essential amino acids except for tryptophan in the juice fraction. Non-protein nitrogen was mainly present in the UF permeate, illustrating the potential of UF for upgrading soluble protein fractions. The results indicated that the different fractions during processing could be a possible source of protein for food, feed (juice, sediment, and retentate), or fiber (press cake) for ruminant feed.

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“…This indicates that ash content was mainly contributed by cassava leaves. Previous studies also presented higher ash content in cassava leaves compared to roots (Alamu et al., 2021 ; Ferrari et al., 2014 ).…”

Section: Resultsmentioning

confidence: 76%

“…This indicates that ash content was mainly contributed by cassava leaves. Previous studies also presented higher ash content in cassava leaves compared to roots (Alamu et al, 2021;Ferrari et al, 2014). Carbohydrates are a major fraction of rice and serve as a great energy source for humans by providing glucose after metabolism (Verma & Shukla, 2011); (Chaudhari et al, 2018).…”

Section: Ta B L E 1 Rice Analogue Formulations (Rafs)mentioning

confidence: 96%

Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue

Liu

Amani

Sulaiman

et al. 2022

Food Science & Nutrition

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The improved understanding of health brought the limelight toward a nutritious diet. A healthy diet involves a pattern of food intake that is beneficial or at least possesses no harmful effect on health (Delvarianzadeh et al., 2020;de Ridder et al., 2017). Staple foods are the most important calorie sources that need to be improved in order to maintain good health and control diet-related ailments (Ghasemi et al., 2022). Thus, the development of functional food such as rice analogue (artificial rice) is a possible option to tackle this issue.Rice analogue or artificial rice imitates rice and resembles the quality of rice but is made from nonpaddy carbohydrates (Noviasari et al., 2017;Valencia & Purwanto, 2020). Rice analogue suits the dietary needs of a specific person and could improve vigor by delivering various bioactive compounds as well. The main ingredient of rice analogue could be flour obtained from crops such as cassava, sago, corn, and sorghum (Sumardiono et al., 2014). A recent study on

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Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

Cited by 5 publications

References 51 publications

Impact of Processing on Nutrients and anti-Nutrients in Tubers and Leaves of Cassava (Manihot Esculenta Crantz)

Impact of Processing on Nutrients and anti-Nutrients in Tubers and Leaves of Cassava (Manihot Esculenta Crantz)

Partitioning of Proteins and Anti-Nutrients in Cassava (Manihot esculenta Crantz) Leaf Processing Fractions after Mechanical Extraction and Ultrafiltration

Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue

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