scholarly journals Nutritional Contributions to the Physical-Chemical and Biochemical Properties of Cassava (Manihot Esculenta Crantz) Leaves Grown in South Benin

2020 ◽  
pp. 1-6
Author(s):  
Togbe Finagnon Crepin Alexis ◽  
Yete Pelagie ◽  
Yovo Franck ◽  
Wotto Valentin
Keyword(s):  
Vitamin C ◽  
Manihot Esculenta ◽  
Dry Matter ◽  
Nutritional Value ◽  
Beta Carotene ◽  
Calcium Content ◽  
Biochemical Properties ◽  
Manihot Esculenta Crantz ◽  
Fresh Matter ◽  
Cassava Leaves

The objective of this study was to determine some physico-chemical and biochemical parameters of the leaves of a sweet variety of cassava (Manihot esculenta crantz) grown in South Benin, particularly in the regions of Pobè, Adja-ouèrè and Kétou, in order to assess their nutritional value. The results revealed that cassava leaves are a good source of fiber, the vitamin C content of the leaves varied from 69.48 to 75.16 mg/100 g of fresh matter; beta-carotene, varied from 1970 to 2347 μg/100 g of fresh matter. They were also rich in mineral elements with potassium values ranging from 18784 to 23542 mg/100 g of fresh matter. The calcium content varied from 1065 to 1260 mg / 100 g dry matter, and the phosphorus content varied from 1369 to 2410 mg / 100 g of dry matter. The magnesium content ranged from 1330 to 1680 mg / 100 g of dry matter. The iron content varied from 13 to 15 mg / 100 g of dry matter. The protein content was more than 30%. These leaves are good sources of carbohydrates with contents ranging from 160 to 170 mg / 100 g of dry matter for reducing sugars and 1340 to 1630 mg / 100 g of dry matter for total sugars. The analysis of these parameters revealed that cassava leaves are an important nutritional intake due to their high content of vitamin C and beta carotene, minerals, and soluble and insoluble fibers that have a beneficial effect on the intestinal mucosa. In view of these various benefits, it would be appropriate to encourage the population to consume cassava leaves because they have a very high nutritional value.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

scholarly journals Effect of mosaic virus diseases on dry matter content and starch yield of five cassava (Manihot esculenta Crantz) accessions in Ghana

2013 ◽  
Vol 12 (27) ◽  
pp. 4310-4316 ◽  
Author(s):  
Elegba Wilfred ◽  
S Appiah rew ◽  
Azu Elaine ◽  
Afful Nusrat ◽  
K S Agbemavor Wisdom ◽  
...  
Keyword(s):  
Mosaic Virus ◽  
Manihot Esculenta ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
Virus Diseases ◽  
Manihot Esculenta Crantz ◽  
Starch Yield

scholarly journals Crop Response to Soil Acidity Factors in Ultisols and Oxisols in Puerto Rico X1. Cassava.

1969 ◽  
Vol 69 ◽  
pp. 145-151
Author(s):  
Edmundo Rivera ◽  
Fernando Abruña ◽  
José Rodríguez
Keyword(s):  
Puerto Rico ◽  
Manihot Esculenta ◽  
Cation Exchange Capacity ◽  
Soil Acidity ◽  
Exchange Capacity ◽  
Manihot Esculenta Crantz ◽  
Cassava Leaves ◽  
Exchangeable Al ◽  
Decreasing Ph ◽  
The Tropics

Cassava (Manihot esculenta Crantz), one of the major sources of carbohydrates throughout the tropics, was found to be very tolerant to high soil acidity in two Ultisols and one Oxisol. About 85% of maximum yields were obtained when Al saturation of the effective cation exchange capacity of the soil was around 60%, but highest yields were attained at about pH 5.3 with no exchangeable Al. Soil acidity factors did not affect the chemical composition of the cassava leaves, except for Mn, which increased with decreasing pH of the Oxisol. Tolerance of cassava to soil acidity was also confirmed by the fact that yields of 12 commercial varieties were not affected by Al saturation levels varying from 0 to 60% in an Ultisol.

scholarly journals Starch and flour extraction and nutrient composition of tuber in seven cassava accessions

2013 ◽  
Vol 10 (2) ◽  
pp. 217-222 ◽  
Author(s):  
MSA Fakir ◽  
M Jannat ◽  
MG Mostafa ◽  
H Seal
Keyword(s):  
Hydrogen Cyanide ◽  
Manihot Esculenta ◽  
Crude Protein ◽  
Dry Matter ◽  
Raw Materials ◽  
Starch Content ◽  
Staple Food ◽  
Manihot Esculenta Crantz ◽  
Crude Fiber Content ◽  
Cassava Plant

Cassava (Manihot esculenta Crantz) roots (tubers) are used as staple food. Starch extracted from tubers is widely utilized as raw materials in industries. Dry matter (DM) content, starch and flour extraction and proximate composition were investigated in seven cassava accessions (Coc-A1, Kh-A2, Cow-A3, Sa-A4, Me-A5, Va-A6 and Sy-A8.) in 2010- 2011. Leaf DM varied from 20.51% in Me-A5 to 29.01% in Sy-A8; that of stem from 27.24% in Va-A6 to 32.10% (average of Sy-A8, Me-A5 and Sa-A4); and that of tuber from 37.30% in Kh-A2 to 45.26% in Sy-A8. Starch was extracted by blending chopped tuber followed by decantation. Tubers were sliced, sun dried and milled into flour. Tuber starch content (fresh wt. basis) varied between 15.04% in Sy-A8 and 24.97% (average of Coc-A1 and Me-A5); that of peel from 4.54% in Va-A6 to 5.85% in Coc-A1. Crude protein varied from 1.80% (average of Kh-A2, Cow-A3 and Sy-A8) to 4.53% in Va-A6. Crude fiber content varied from 1.95% (average of Sa-A4 and Coc-A1) to 4.27% in Cow-A3. Cyanogens present in cassava plant escape as hydrogen cyanide (HCN) during harvesting and processing. Variation for HCN existed and it was 140.95 mg/kg fresh tuber (average of Sy-A8 and Coc-A1) to 546.0 mg/kg fresh tuber in Va-A6. There was no detectable HCN in the extracted flour and starch. It may be concluded that genetic variation for DM, starch, protein and HCN existed in seven cassava accessions, and Coc-A1 may be a better one due to its lower HCN, higher DM and starch content. DOI: http://dx.doi.org/10.3329/jbau.v10i2.14698 J. Bangladesh Agril. Univ. 10(2): 217-222, 2012

scholarly journals FORMULASI FLAKES UBI KAYU (Manihot esculenta Crantz) SEBAGAI PENGGANTI SARAPAN YANG BERPOTENSI ANTIOKSIDAN

2015 ◽  
Vol 5 (1) ◽  
pp. 1-10
Author(s):  
Eka Herlina ◽  
Farida Nuraeni
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Manihot Esculenta ◽  
Manihot Esculenta Crantz

Diversifikasi produk pangan merupakan salah satu cara untuk menunjang ketahanan pangan. Ubi kayu (Manihot esculenta Crantz) dapat digunakan sebagai bahan pangan alternatif pengganti beras yang diolah menjadi flakes. Salah satu komponen bioaktif pada ubikayu yaitu skopoletin suatu senyawa fenolik yang mempunyai aktivitas antioksidan. Penelitian ini dilakukan dengan cara mensubstitusi tepung ubi kayu pada pembuatan flakesubi kayu menggunakan tepung kacang merah dengan berbagai perbandingan tepung ubikayu : tepung kacang merah yaitu 5:0, 4:1, 3:2, 2:3 dan 1:4. Produk olahan dianalisiskandungan vitamin C, A, E, tingkat penerimaan dengan uji organoleptik dan uji aktivitasantioksidan dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Analisis kadar vitamin Cmenggunakan metode spektrofotometri, sedangkan vitamin A dan E dengan metode HPLC.Hasil penelitian menunjukkan flakes ubi kayu dengan penambahan tepung kacang merahpada formula flakes 3:2 merupakan formulasi yang lebih disukai oleh panelis, dengankandungan vitamin C 5,23 ppm, vitamin A 166,05 IU/100 gram, nilai IC50397,06 ppm, dantidak mengandung vitamin E.

scholarly journals A REVIEW: EFFECT OF TEMPERATURE TO ANTIOXIDANT ACTIVITY AND HCN LEVEL IN CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES

2021 ◽  
Author(s):  
Zainal Abidin ◽  
Asriani Suhaenah ◽  
Maya Sari
Keyword(s):  
Antioxidant Activity ◽  
Peer Review ◽  
Manihot Esculenta ◽  
Heating Temperature ◽  
Persea Americana ◽  
Effect Of Temperature ◽  
Antioxidant Compounds ◽  
Manihot Esculenta Crantz ◽  
Cassava Leaves ◽  
Dry Heating

Cassava Leaves (Manihot esculenta Crantz) is one of the food resources that many people consume as vegetables in some regions. People believe that it has natural antioxidant compounds such as phenolic and flavonoids.  Also,  it  contains  HCN  elements  known  as  toxic  compounds. However, HCN levels can be reduced by dry heating and boiling. Phenolic and flavonoids are not resistant to heating and are easily oxidized. This article aim to assess the effect of temperature to antioxidant activity and the decrease of HCN level of cassava leaves. The pretreatment  heating  by oven (dry heating) and cooking (boiling heating) greatly affects to the antioxidant activity and  the reduction of cyanide acid (HCN) level in cassava leaves. This article may be useful for any one or any researcher to determine pretreatment heating temperature and heating method  to process prepare cassava leaves.                        Peer Review History: Received 6 November  2020; Revised 25 Decembe; Accepted 4 January, Available online 15 January 2021 UJPR follows the most transparent and toughest ‘Advanced OPEN peer review’ system. The identity of the authors and, reviewers will be known to each other. This transparent process will help to eradicate any possible malicious/purposeful interference by any person (publishing staff, reviewer, editor, author, etc) during peer review. As a result of this unique system, all reviewers will get their due recognition and respect, once their names are published in the papers. We expect that, by publishing peer review reports with published papers, will be helpful to many authors for drafting their article according to the specifications. Auhors will remove any error of their article and they will improve their article(s) according to the previous reports displayed with published article(s). The main purpose of it is ‘to improve the quality of a candidate manuscript’. Our reviewers check the ‘strength and weakness of a manuscript honestly’. There will increase in the perfection, and transparency. Received file:                           Comments of reviewer(s):         Average Peer review marks at initial stage: 5.0/10 Average Peer review marks at publication stage: 7.5/10 Reviewer(s) detail: Ahmad Najib, Universitas Muslim Indonesia, Makassar, Indonesia, [email protected] Dr. Marwa A. A. Fayed, University of Sadat City, Egypt, [email protected] Prof. Dr. Ali Gamal Ahmed Al-kaf, Sana'a university, Yemen, [email protected] Similar Articles: PHYTOCHEMICAL INVESTIGATION AND EVALUATION OF ANTIOXIDANT AND THROMBOLYTIC PROPERTIES OF LEAVE EXTRACTS OF GARDENIA CORONARIA BUCH-HAM PHYTOCHEMICAL SCREENING AND IN VITRO ANTIOXIDANT AND ANTI-DIABETIC POTENTIALS OF PERSEA AMERICANA MILL. (LAURACEAE) FRUIT EXTRACT

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