Influence of Temperature and Screw Pressing on the Quality of Cassava Leaf Fractions

In this study, the development of a mild processing method for cassava leaves to remove cyanogenic compounds with minimum nutritional loss is evaluated. Fresh leaves were reduced in size using a mixer at temperatures of 25 (room temperature), 55, 80, and 100 °C for 1 min before screw pressing to separate the juice and press cake fractions. Cyanide content in the fresh leaves was reduced by 60% at 100 °C and by 57% in the juice sample processed at 25 °C. The press cake cyanide content was low (210 ppm) in both the control and the sample that was processed at 55 °C. An increase in the temperature for processing cassava leaves to 100 °C resulted in a loss of 5–13% of the CP and 7–18% of the vitamin C content. The press-cake fraction had high beta-carotene, lutein, and chlorophyll a and b content, and low values were registered for the juice fraction. Processing fresh cassava leaves at 25 and 55 °C resulted in fractions with high beta-carotene and lutein content. The protein quality of press cake was better than that of juice for feed. Short thermal shredding with pressing resulted in minimal loss of nutrients and a significant reduction of cyanide in the leaves.

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Amino acid profiles and protein quality of cooked cassava leaves or ?saka-saka?

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.1373 ◽

2003 ◽

Vol 83 (6) ◽

pp. 529-534 ◽

Cited By ~ 31

Author(s):

Delphin Diasolua Ngudi ◽

Yu-Haey Kuo ◽

Fernand Lambein

Keyword(s):

Amino Acid ◽

Protein Quality ◽

Cassava Leaves ◽

Amino Acid Profiles

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

Foods ◽

10.3390/foods10081714 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1714

Author(s):

Haimanot Hailegiorigs Ayele ◽

Sajid Latif ◽

Marieke E. Bruins ◽

Joachim Müller

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Press Cake ◽

Essential Amino Acids ◽

Total Phenolic ◽

Manihot Esculenta Crantz ◽

Protein Nitrogen ◽

Cassava Leaves ◽

The Press ◽

Clear Supernatant

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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Efforts to increase production sweet potato as raw materials Kaya Beta Karoten flour by using compost baglog mushroom waste

ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat ◽

10.32734/abdimastalenta.v5i1.4031 ◽

2020 ◽

Vol 5 (1) ◽

pp. 102-107

Author(s):

Rosmayati ◽

Darma Bakti ◽

Nini Rahmawati ◽

Ridwansyah

Keyword(s):

Sweet Potato ◽

Raw Materials ◽

Beta Carotene ◽

Food Products ◽

Oyster Mushroom ◽

Potato Flour ◽

Carotene Content ◽

Sweet Potato Flour ◽

High Beta

Research-based community partnership program activities involve two partners, namely the Murti Lestari Farmer Group and Agrina Creation UKM in Helvetia Village, XI Gang Sawit Hamlet, Labuhan Deli District Deli Serdang Regency. This dedication activity is the application of the results of research that had been carried out two years earlier which was USU's Talent Grants in 2017 and 2018. The problem faced was the lack of understanding of oyster mushroom baglog waste management techniques that have the potential to pollute the environment, on the other hand the farmer group Murti Lestari also experienced difficulties in increasing the quantity and quality of sweet potato production which is also widely cultivated in this village. The low interest of farmers is also encouraged because of the low price of sweet potato products and a relatively limited shelf life. The method implemented for training and discussion, accompanied by the practice of making compost from mushroom baglog waste, the practice of preparing planting material in the form of local sweet potato clones with high beta carotene content, compost application in sweet potato cultivation, maintenance to harvesting and post-harvest process using processing equipment into sweet potato flour rich in beta carotene and various other processed food products. Activities that have been carried out are training on composting of baglog mushroom waste using compost counting machines and bioactivators introduced in this activity so that the composting process goes faster, training on technical culture of orange sweet potato cultivation by applying mushroom baglog compost, training on mushroom making mushrooms and composting Oyster mushroom cultivation using shelves made of mild steel and fogging using a sprayer. Production and quality of yields of sweet potatoes that were given compost baglog oyster mushroom waste increased compared without the provision of compost. The next crop is processed into sweet potato flour with high beta carotene content and various food products using an introduced machine, which is a sweet potato slicing machine, flour machine, macaroni making machine and equipment for making sweet potato flour based food processing products.

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The protein quality of cassava leaves

British Journal Of Nutrition ◽

10.1079/bjn19700078 ◽

1970 ◽

Vol 24 (3) ◽

pp. 761-768 ◽

Cited By ~ 75

Author(s):

B.O. Eggum

Keyword(s):

Amino Acids ◽

Protein Content ◽

Protein Quality ◽

Essential Amino Acids ◽

Biological Evaluation ◽

Eastern Region ◽

Leaf Extracts ◽

Cassava Leaves ◽

Biological Criteria

1. A chemical and biological evaluation of the protein content of some leaves and leaf extracts from the eastern region of Nigeria (Biafra) has been made: most were from cassava (Munihot utilissima).2. The protein content of the leaves was from 3 0 to 40% (expressed as percentage of leaf dry matter). The concentrations of essential amino acids were adequate, except for methionine. The biological criteria, true digestibility (TD) and biological value (BV), showed that the digestibility was from 70 to 80%, whereas BV varied from 44 to 57%, depending on the methionine content.3. Adding methionine to a diet of cassava leaves raised BV from 49 for the leaves alone to 80 for the mixture. This relationship clearly shows that cassava leaves contain too little available methionine. An investigation into the true availability of the amino acids showed that this is somewhat variable, and only 60% of the methionine is available.4. The BV of cassava leaves combined with Norwegian dried cod showed a mutual supplementation effect.

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The effects of different thawing methods on protein quality of frozen fish

Journal of FisheriesSciences com ◽

10.3153/jfscom.2008010 ◽

2008 ◽

Author(s):

Bahar Tokur

Keyword(s):

Protein Quality ◽

Frozen Fish

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Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽

10.3390/molecules26010234 ◽

2021 ◽

Vol 26 (1) ◽

pp. 234

Author(s):

Fatemah B. Alsalman ◽

Hosahalli S. Ramaswamy

Keyword(s):

High Pressure ◽

Protein Quality ◽

Treatment Time ◽

Control Sample ◽

Thermal Characteristics ◽

Protein Digestibility ◽

Foaming Properties ◽

Freeze Dried ◽

Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

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