The 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 methionine to a diet of cassava leaves raised BV from 49 for the leaves alone to 80 for the mixture. This relationship clearly shows that cassava leaves contain too little available methionine. An investigation into the true availability of the amino acids showed that this is somewhat variable, and only 60 Yo of the methionine is available. 4. The BV of cassava leaves combined with Norwegian dried cod showed a mutual supplementation effect. (Munihot utilissima).