Impact of Processing on Nutrients and anti-Nutrients in Tubers and Leaves of Cassava (Manihot Esculenta Crantz)
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Date
2024-01
Journal Title
Journal ISSN
Volume Title
Publisher
Auctores Publishing LLC
Abstract
Abstract:
Purpose
The study investigated the effect of boiling and deep-frying on the levels of selected nutrients and anti-nutrients in tubers and
leaves of new Migyera and MM96/2480 varieties planted in Busia County. Although cassava contains high levels of nutrients
(elements and vitamins) that meet nutrient requirements when consumed as the main diet, it requires thorough cooking to
reduce high levels of phytochemicals, anti-nutrients affecting nutrient bio-accessibility, and carcinogenic compounds;
procedures which also affect the nutrient levels.
Methods
Tubers and leaves from the tips of the plant were harvested after 8 months. A portion of the tubers was boiled in water (100
ºC, 20 minutes), while another deep-fried in vegetable cooking oil until it turned brown (5 minutes). Leaves were pounded
until uniformly macerated and boiled in water (100 ºC, 45 minutes). Levels of nutrients and antinutrients were determined by
standard methods.
Results
The levels of nutrients and anti-nutrients were significantly higher in leaves than in tubers, and also differed significantly in
different cassava varieties. Boiling of tubers significantly reduced the nutrients and anti-nutrients levels more compared to
frying (P<0.001), ranging from 13.7 to 97.7%. Deep frying of Migyera variety had higher nutrient reduction than in
MM96/2480 variety. Essential elements and antinutrients molar ratios indicated that the elements were not bio-accessible.
Conclusion
Boiling and deep-frying of cassava tubers and leaves results in significant reduction of nutrient and anti-nutrient levels,
implying that cassava cannot be used as the main diet; explaining the high level of child malnutrition in such communities.
Description
Research Article
Keywords
Citation
Ogombe C. Ojiambo, Nawiri P. Mildred and Hudson Nyambaka (2024), Impact of Processing on Nutrients and Anti-Nutrients in Tubers and Leaves of Cassava (Manihot Esculenta Crantz), J. Nutrition and Food Processing, 7(1); DOI:10.31579/2637-8914/185