EFFECT OF BLANCHING ON NUTRIENT AND ANTI-NUTRIENT LEVEL OF LEAVES OF SOME VARIETIES OF CASSAVA (Manihot esculenta C.)
Journal Title: Journal of Atoms and Molecules - Year 2012, Vol 2, Issue 5
Abstract
Random samples of leaves of three widely cultivated cassava varieties in Nigeria; TMS 30555, NR 8083 and TMS 30211 were collected from the Akwa Ibom State Agricultural Development Program (AKADEP) farm in Abak Local Government Area of Akwa Ibom State. The samples were dried, ground into powdery form and chemical analyses carried out on them. Proximate composition analyses revealed that these leaves contained appreciable amounts moisture, ash, lipid, crude protein, crude fiber and carbohydrate before and after blanching. Moisture was highest in NR 8083; 64.4% and lowest in TMS 30555; 58.0%. Ash content was highest in TMS 30555; 7.7% and lowest in TMS 30211; 6.3%. Lipid was highest in NR 8083; 10.0% and lowest in TMS 30211; 8.6%. TMS 30555 had the highest crude protein content; 33.8% while TMS 30211 had the lowest; 14.5%. Crude fiber was highest in TMS 30555; 5.1% and lowest in TMS 30211; 4.2%. Carbohydrate was highest in TMS 30211; 66.4% and lowest in TMS 30555; 44.7%. NR 8083 was richest in Vitamin A. Anti-nutrient analyses on the samples showed that they contain Hydrocyanic acid (HCN), Tannin, Phytate and Oxalate which were reduced as a result of blanching. The results also revealed that the samples contain appreciable amount of minerals with Calcium being the most abundant. The data obtained from this study therefore suggest that anti-nutritional properties of cassava leaves may be reduced through blanching thus making it a suitable supplement for micronutrients and vitamin A in diets if they are processed appropriately.
Authors and Affiliations
I. A. Udoetok, I. D. Uffia
Keywords
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