NUTRIENT CONTENT OF YOUNG CASSAVA LEAVES AND ASSESSMENT OF THEIR ACCEPTANCE AS A GREEN VEGETABLE IN NIGERIA

被引：44

作者：

AWOYINKA, AF ^{[1
]}

ABEGUNDE, VO ^{[1
]}

ADEWUSI, SRA ^{[1
]}

机构：

[1] OBAFEMI AWOLOWO UNIV,DEPT AGR EXTENS,HOME ECON PROGRAMME,IFE,NIGERIA

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1995年 / 47卷 / 01期

关键词：

ACCEPTABILITY; CASSAVA LEAVES; CHEMICAL COMPOSITION; CYANIDE; PROCESSING; TANNIN;

D O I：

10.1007/BF01088163

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Cassava (Manihot esculenta Crantz) leaves contained a high level of crude protein (29.3-32.4% dry weight) compared to a conventional vegetable, Amaranthus (19.6%). Ash was 4.6-6.4% in cassava leaf samples but 13.1% dry weight in Amaranthus. Dietary fibre was very high in all samples (26.9-39% dry weight) while HCN-potential was low (5.1-12.6 mg/100 g dry weight). Tannin was the highest in IITA red cassava leaves (29.7 mg/g) and the lowest in Amaranthus vegetable. In vitro digestibility was very low in oven dried samples (15.6-22.7%). Blanching increased protein content (except Amaranthus) and in vitro protein digestibility but decreased ash, minerals, dietary fibre and tannin, while HCN-potential was unchanged. Grinding reduced both HCN-potential and tannin by 84 and 71% respectively while oven drying only reduced the HCN content marginally. Preference studies showed that the highest percentage of respondents (25.3%) preferred Amaranthus vegetable, followed by Celosia (17.5%), Talinum (12.4%), garden egg (11.5%), with cassava leaves as the least (0.5%). Organoleptic evaluation rated cassava leaf soup inferior to Amaranthus in terms of appearance, colour and texture but equal in terms of taste and flavour and overall acceptability.

引用

页码：21 / 28

页数：8

共 24 条

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