Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina

Leguizamón, Alejandro Javier; Rompato, Karina Mariela; Hoyos, Rosa Elena; Audisio, M

doi:10.1016/j.jfca.2021.103986

Cited by 15 publications

(9 citation statements)

References 27 publications

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“…The FCT composition analysis indicated that the OM, NDF, and ADF contents were low, and the CP content was 198.80 g/kg, which was consistent with earlier findings (Leguizamón et al, 2021;Oni et al, 2014;Mao et al, 2019). DCS had a CP content of 26.6 g/kg, which is similar to the values of 11.2-31 g/kg reported by previ-ous studies (Tawida & Supawadee, 2019;Ornvimol et al, 2018;Chauynarong et al, 2015;Polyorach et al, 2014) and 20.2 g/kg reported by Chirinang & Oonsivilai (2018).…”

Section: Discussionsupporting

confidence: 90%

“…Cassava (Manihot esculenta) is a popular crop with a high yield. Fresh cassava foliage (FCF) contains 20.76%-34.8% crude protein (CP) (Leguizamón et al, 2021;Mao et al, 2019;Chaiareekitwat et al, 2022). In cassava foliage (CF) harvested within 2 months, the DM yield was 3.2 tons/ha, and during a second harvest within 4 months, 3.3-4.6 tons/ha (Phengvilaysouk & Wanapat, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Gas Kinetics, Rumen Characteristics, and In Vitro Degradability of Varied Levels of Dried and Fresh Cassava Leaf Top Fermented with Cassava Pulp

Morma

Lunpha

Pilajun

et al. 2023

Trop. Anim. Sci. J.

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The purpose of this study was to determine the impact of different levels of dried cassava leaf top (DCT) and fresh cassava leaf top (FCT) fermented with cassava pulp (CS) on the nutritional value of silage, gas kinetics, rumen characteristics, and in vitro degradability. Dietary treatments were administered using a completely randomized design (CRD) with eight treatments and three replicate runs. The eight treatments were as follows: 1) CS fermented no additive (nA), 2) CS fermented with additives (Saccharomyces cerevisiae, urea, molasses, and sugar) (CSA), 3) 95% CSA fermented with 5% DCT (5DCT), 4) 90% CSA fermented with 10% DCT (10DCT), 5) 85% CSA fermented with 15% DCT (15DCT), 6) 95% CSA fermented with 5% FCT (5FCT), 7) 90% CSA fermented with 10% FCT (10FCT), 8) 85% CSA fermented with 15% FCT (15FCT), respectively. After 21 days of fermentation, samples of the silages were taken for chemical analysis and utilized to examine the in vitro gas production and degradability. The results show that fermented CS with DCT at 5% to 10% DM had the highest increase in CP when compared to nA or CSA (p<0.05). In vitro dry matter disappearance (IVDMD) was significantly higher in CS fermented with 5% to 10% DCT (p<0.01), whereas CS fermented with FCT levels demonstrated lower IVDMD than the control group (p<0.01). The gas potential extent of gas production (p) and gas production from the insoluble fraction (b) did not differ significantly across treatments (p>0.05). However, the gas production from the immediately soluble fraction (a) was maximum when CS was fermented with 15DCT (p<0.05). Different treatments significantly affected the pH of the fermentation solution with the addition of 10DCT and 15DCT for 12 and 24 hours of incubation, respectively (p<0.01). After 12 hours of incubation, the population of protozoa was lowest when 5DCT and 10DCT were evaluated (p<0.01). In conclusion, CS fermented with DCT at a concentration of 5% to 10% can increase crude protein content, in vitro dry matter disappearance (IVDMD), and gas production from the immediately soluble fraction while decreasing the protozoa population.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Gas Kinetics, Rumen Characteristics, and In Vitro Degradability of Varied Levels of Dried and Fresh Cassava Leaf Top Fermented with Cassava Pulp

Morma

Lunpha

Pilajun

et al. 2023

Trop. Anim. Sci. J.

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“…These values were significantly (p<0.05) affected by processing methods and varieties. The WAC of the cassava leaves in the present study were much higher than the values reported by [33] in which water absorption capacity of cassava leaves flour were in the range between 404 and 417%. These variations might be due to difference in processing and analyzing methods.…”

Section: Resultscontrasting

confidence: 89%

“…Titiratable acidity and pH are two interrelated concepts in food analysis that deal with acidity. The capacity of microorganisms to grow in a certain food can be determined using its PH, whereas titreatable acidity is more accurate in predicting how organic acids in the diet affect flavor [33]. The PH and titreatable acidity of cassava root and leaves throughout fermentation was illustrated in table 3.…”

Section: Resultsmentioning

confidence: 99%

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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“…This variation might be due to the different growing locations [42]. 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: 56%

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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Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina

Cited by 15 publications

References 27 publications

Gas Kinetics, Rumen Characteristics, and In Vitro Degradability of Varied Levels of Dried and Fresh Cassava Leaf Top Fermented with Cassava Pulp

Gas Kinetics, Rumen Characteristics, and In Vitro Degradability of Varied Levels of Dried and Fresh Cassava Leaf Top Fermented with Cassava Pulp

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

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