Abstract:
Cassava leaf samples harvested
from local and genetically improved cassava varieties were processed
into cassava leaf meal (CLM) and cassava leaf protein concentrate (CLPC)
using the low cost village-level fractionation scheme. Chemical and
physicochemical analyses were carried out to determine the proximate
and amino acids composition and to also ascertain the functional properties
of the CLMs and CLPCs. The protein content of the CLPC was high at 470gkg-1
DM comparable with other conventional protein sources. Crude fibre content
was 20gkg-1 DM. The crude fat was high at 216gkg-1
DM and nitrogen free extract low at 159gkg-1 DM. The amino
acid profile of the CLPC showed a favourable balance of both essential
and non-essential amino acids especially for lysine, leucine, valine
and tryptophan at 6.80, 9.65, 6.30 and 2.31 g/16gN, respectively. The
limiting amino acid appeared to be methionine at 2.48g/16gN. The gross
energy value was also noteworthy at 52.4MJkg-1. The water
absorption capacity (WAC) of CLM averaged 409.6% while that of CLPC
averaged 181.5%. Fat absorption capacity (FAC) was 48.3% in CLM and
33.4% in CLPC. Fat emulsion capacity (FEC) value for CLM was 27.4% and
32.5% for CLPC. Fat emulsion stability (FES) values were 41.2% and 42.9%
for CLM and CLPC, respectively. The foaming capacity values were 17.7%
and 32.1% in the CLM and CLPC, respectively. Foaming stability and least
gelation concentration were 4.3cm3 after 30min and 9.0 for
CLM as compared with 10.2cm3 and 12.5% for CLPC. The nutritive
potential, low-cost and the simplicity of the production technology
make CLPC attractive as a source of protein in local food production
system as a practicable and ameliorative intervention strategy for the
endemic protein under-nutrition in most developing regions.
Ayodeji O. Fasuyi and Valentine A. Aletor , 2005. Varietal Composition and Functional Properties of Cassava (Manihot esculenta, Cranzt) Leaf Meal and Leaf Protein Concentrates. Pakistan Journal of Nutrition, 4: 43-49.
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