Chaiareekitwat S, Latif S, Mahayothee B, Khuwijitjaru P, Nagle M, Amawan S, Müller J. Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position.
Food Chem 2022;
372:131173. [PMID:
34601424 DOI:
10.1016/j.foodchem.2021.131173]
[Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 09/03/2021] [Accepted: 09/15/2021] [Indexed: 12/20/2022]
Abstract
The variation of proximate compositions, amino acids, carotenoids, chlorophyll, and total cyanide contents in cassava leaves was studied to identify the most suitable leaves for human consumption. The cassava leaves from 4 cultivars were analysed at 3 leaf positions as well as at 2 plant ages. The leaves of 'Rayong 5' cultivar from the middle position at 6 months after planting contained the highest crude protein, amino acids, carotenoids, and chlorophyll. The total cyanide content was high and therefore, an effective detoxification method is needed. Protein from the cassava leaves was rich in glutamine, aspartic acid, and leucine, but low in methionine and cysteine. Additionally, cassava leaves were found to be a rich source of carotenoids and chlorophyll. This study provided the evidences that cassava leaves can be an alternative source as protein supplement and for carotenoids and chlorophyll extraction and paves the way to valorise this abundant agricultural by-product.
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