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

Abstract

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.

Nutrition, Healthcare Benefits and Phytochemical Properties of Cassava (Manihot esculenta) Leaves Sourced from Three Countries (Reunion, Guinea, and Costa Rica)

“…Modulation of Radical Oxygen Species (ROS) production in the human body to support cells redox homeostasis is recognized as a major therapeutic goal for various pathologies, and more specifically, for non-communicable diseases such metabolic syndrome, obesity, type 2 diabetes and hypertension, as well as for some forms of cancer and neurodegenerative processes [ 33 , 37 ]. Our results, with rosemary as the internal assay validation control, demonstrated an antioxidant capacity of Manihot esculenta leaves consistent with previous reports [ 38 ]. Average cassava leaf total phenolic content was in the high range when compared to the literature [ 39 , 40 ].…”

RuBisCO: a sustainable protein ingredient for plant-based foods

“…The juice extracted from leaves is not solely composed of soluble proteins; it also includes chlorophyll, proteins associated with chlorophyll, membrane fragments, and other undesirable substances, all of which have the potential to influence the quality end product (Ayele et al, 2021a). Eliminating the green juice enhances the functional properties of the white fraction and reduces the green color as well as any grassy smells and tastes (Hansen et al, 2023).…”

Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria

“…However, its shortcoming has been its composition of anti-nutritional compounds, including phytates, saponins, oxalates, and especially cyanogenic compounds, which is why they have not been extensively incorporated into the food system ( Latif. and Müller, 2015 ; Ayele et al., 2021 ). They are also a known rich source of minerals and vitamins, with some reports suggesting that they have substantial potential to reduce deficiencies if consumption is taken to scale ( Montagnac et al., 2009 ; Aregheore, 2012 ).…”

“…In sub-Saharan African countries, the leaves are consumed as a vegetable, either as a soup eaten with starchy dishes or as cooked green vegetables ( Achidi et al., 2005 ; Latif and Müller, 2015 ). Being rich in protein, it contributes to protein intake in developing countries ( Ayele et al., 2021 ) and has an amino acid profile similar to some animal-sourced protein foods ( Babu and Chatterjee, 1999 ; Popoola et al., 2019 ). However, its shortcoming has been its composition of anti-nutritional compounds, including phytates, saponins, oxalates, and especially cyanogenic compounds, which is why they have not been extensively incorporated into the food system ( Latif.…”