Phytochemical, nutritive and anti-nutritive composition of cassava (<i>Manihot esculenta L</i>) tubers and leaves

Changes in Alkaoids Content of Some Selected Nigerian Vegetables during Processing

“…While Oyenka and Nwambekwe (2002) reported decrease in alkaloids content of vegetables with boiling [12], Judy (2006) reported stable alkaloids content of vegetables when heated or freeze-dried [13]. Also, Ebuehi et al, 2005 reported on relative stability of alkaloids when food is subjected to heat treatment [14]. However, this study indicated increase in alkaloids content of most vegetables examined when subjected to blanching.…”

Nutritional and Anti Nutritional Constituents of Manihot Esculentus and Plecutranthus Rotundifolius

“…Cassava plants are grown in drought condition to improve the economy of the country because of its high anthocyanin content and protein for animal feed 4 . cassava starches are an excellent raw material for food industry to modify the physical properties of many foods for example as gelling, thickening, adhesion, moisture retention, stabilizing, texturizing and anti staling applications 5 .The cassava leaves contain lot of anti nutrients, such as tannins, oxalate, phytate and trypsin inhibitors 6 . Cassava leaves shows high profiling of minerals particularly calcium and trace minerals 7 .…”

Bioavailability of Essential Minerals from Staples Commonly Consumed in the Tropics

“…This may be attributed to the method of cooking as mineral loss may occur whenever food samples are boiled in large volumes of water; resulting in mineral loss to the boiling medium. The observed loss of minerals from staple crops after boiling was also observed previously (Ebuehi, 2005;Dilworth et al, 2007). Mineral loss to water medium may however be beneficial in cases where the liquid is retained for consumption e.g.…”