منابع مشابه
Detoxification of cassava leaves by simple traditional methods.
Cassava leaves, which usually contain large quantities of cyanogenic glycosides, were processed into a Zairian traditional vegetable sauce "Mpondu" by simple methods which included blanching (10 min), mashing and then boiling for 20-80 min. These methods enhanced the detoxification of the leaves, with blanching alone resulting in the loss of 57% of the free (non-glycosidic) cyanide content and ...
متن کاملThe protein quality of cassava leaves.
2. The protein content of the leaves was from 3 0 to 40 yo (expressed as percentage of leaf dry matter). The concentrations of essential amino acids were adequate, except for methionine. The biological criteria, true digestibility (TD) and biological value (BV), showed that the digestibility was from 70 to 80 yo, whereas BV varied from 44 to 57 yo, depending on the methionine content. 3. Adding...
متن کاملCassava Leaves as a Source of protein
Analysis of cassava cultivars and interspecific hybrids leaves revealed a protein percentage ranges from 21% to 32%. Polyploid types did not show significant increase. Varieties with low HCN content can be selected to enrich flour of cassava and other grain crops. Interspecific hybrids with very vigorous vegetative growth are good sources of protein. They can be used for raising...
متن کاملDetoxification Effect of Fermentation on Cyanide Content of Cassava Tuber
Cassava is a staple food for approximately 800 million people in tropical countries. The tuber which comprises mainly starch also contains high concentration cyanogenic glycosides which give rise to the hydrocyanic acid by enzymatic hydrolysis. The purpose this research therefore is to investigate the detoxification potential of fermentation, on the toxic (cyanide) content of cassava tuber. The...
متن کاملSensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves
Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (...
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ژورنال
عنوان ژورنال: Journal of the National Science Foundation of Sri Lanka
سال: 2004
ISSN: 2362-0161,1391-4588
DOI: 10.4038/jnsfsr.v32i1-2.2426