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Article
Plant Foods for Human Nutrition
January 1995, Volume 47, Issue 1, pp 21-28
First online:

Nutrient content of young cassava leaves and

assessment of their acceptance as a green
vegetable in Nigeria

A. F. Awoyinka
, V. O. Abegunde
, S. R. A. Adewusi

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Abstract
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 inAmaranthus. Dietary fibre was very
high in all samples (26.939% dry weight) while HCN-potential was low (5.112.6 mg/100 g
dry weight). Tannin was the highest in IITA red cassava leaves (29.7 mg/g) and the lowest
inAmaranthus vegetable. In vitro digestibility was very low in oven dried samples (15.6
22.7%). Blanching increased protein content (exceptAmaranthus) 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%) preferredAmaranthus 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 toAmaranthus in terms of
appearance, colour and texture but equal in terms of taste and flavour and overall
acceptability.

Key words
Acceptability Cassava leaves Chemical composition Cyanide Processing Tannin
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About this Article
Title
Nutrient content of young cassava leaves and assessment of their acceptance as a
green vegetable in Nigeria
Journal

Plant Foods for Human Nutrition

Volume 47, Issue 1 , pp 21-28

Cover Date
1995-01
DOI
10.1007/BF01088163
Print ISSN
0921-9668
Online ISSN
1573-9104
Publisher
Kluwer Academic Publishers
Additional Links
Register for Journal Updates
Editorial Board
About This Journal
Manuscript Submission
Topics
Chemistry/Food Science, general
Nutrition
Ecology
Plant Physiology
Keywords
Acceptability
Cassava leaves
Chemical composition
Cyanide
Processing
Tannin
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods
Electronics
Authors
A. F. Awoyinka (1)
V. O. Abegunde (1)
S. R. A. Adewusi (2)
Author Affiliations

1. Home Economics Programme, Department of Agricultural Extension, Obafemi

Awolowo University, Ile-Ife, Nigeria
2. Department of Chemistry, Obafemi Awolowo University, Ile-Ife, Nigeria

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