ARC Journal of Nutrition and Growth

Volume 6, Issue 2, 2020, PP 6-12

ISSN No. (Online) 2455-2550
DOI: https://doi.org/10.20431/2455-2550.0602002
www.arcjournals.org

Effect of Processing on the Chemical and Anti-Nutritional

Properties of Cassava Leaves (Sweet and Bitter Varieties)
Ujong Anim Ekpo*, Deede Faith Baridia
Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, P.M.B., 5080, Port
Harcourt, Rivers State, Nigeria

*Corresponding Author: Ujong Anim Ekpo, Department of Food Science and Technology, Rivers State
University, Nkpolu Oroworukwo, P.M.B., 5080, Port Harcourt, Rivers State, Nigeria.

Abstract
The effect of processing on the chemical and anti-nutritional properties of cassava leaves was investigated.
Leaves of cassava (bitter and sweet varieties) were subjected to boiling, steaming, microwaving, dry-roasting
and unprocessed cassava leaf which was used as control. The leaves were analyzed for proximate, mineral
and anti-nutritional composition using standard methods. The proximate analysis revealed that microwaving
resulted to a significantly (p<0.05) higher retention of ash (3.28% and 2.74%), protein (11.3% and 12.08%),
and carbohydrate (12.95% and 19.45%) for sweet and bitter cassava leaves, respectively while the moisture
content increased significantly (p<0.05) for boiling. Result of the mineral analysis also revealed that boiling
and steaming resulted to a significant (p<0.05) decrease in magnesium, iron, zinc, calcium and potassium
contents while these nutrients were highly retained following microwaving except for zinc which was highest
in the control sample. Anti-nutrient analysis result showed that phytate, oxalate and tannins were
significantly (p<0.05) higher with microwaved cassava leaves while boiling caused a significant (p<0.05)
reduction. However, the levels of these anti-nutrients were low. This study therefore shows that processing
methods such as boiling tremendously reduced the anti-nutrients with significant loss in the nutrients while
microwaving retained the nutrient content with acceptable level of anti-nutritional factors.
Keywords: Boiling, Cassava leaves, dry-roasting, microwaving, steaming.

1. INTRODUCTION include chips and pellets which are used in

Cassava (Manihot esculenta crantz) is a tropical animal feed and alcohol production [4].
woody shrub and a dicotyledonous plant Cassava leaves are green vegetable which has
belonging to the botanical family long been recognized as food for most Nigerians
Euphorbiaceace. It is an important staple food and other developed countries. They are a by-
crop in the over 900 million of people in the product at the time of harvesting the roots. They
world [1]. It is the third most important food have high protein content and a relatively good
source in the tropical world after rice and maize profile of essential amino acids which makes it a
[2]. It is used as a food crop in Africa and its potential alternative protein resource for both
potentials has increased during and after the humans and animal [2]. The leaves have been
1984 Famine [1]. The cassava roots, young
reported to be rich in minerals, proteins, vitamin
leaves and the tips of stems can all be
and carotenes depending on its variety [5].
consumed. In rural areas in Nigeria, cassava
roots are usually consumed boiled or baked Cassava leaves are accepted as vegetables in
while people with more economical means tend Nigeria, Sierra Leone and Zaire. They are
to eat cassava roots as fried chips or as a snack sometimes combined with non-toxic indigenous
food [3]. Apart from its food uses, cassava can vegetables such as fluted pumpkin leaves in the
be used in the industry for the production of preparation of yam porridge. Despite its
starch which is applicable in many types of nutritional value, toxicant and anti-nutrients
product such as confectionery, sweeteners, which precipitate the unavailability of nutrient
glues, plywood, textiles, paper, monosodium of the body cells are limiting factors to its
glutamate and drugs. Products from cassava also widespread use as food in Nigeria.
ARC Journal of Nutrition and Growth Page | 6
Effect of Processing on the Chemical and Anti-Nutritional Properties of Cassava Leaves (Sweet and
Bitter Varieties)

The level of these anti-nutrients in cassava 2.2.1. Boiling

leaves varied depending on the variety and has Young green cassava leaves (300 g) were sorted
been reported to be 6 times higher than in the to remove pest infected leaves, properly washed
roots [2]. Studies by Jamil and Bujang [6] have with salt, sliced and poured into 1200 ml of
identified presence of cyanides and tannins in boiling water (1000C). The leaves were allowed
cassava leaves. Ngudi et al. [7] also reported to boil for 20 min to detoxify the toxic content
that cassava leaves contains 15-20 times more
of the cassava leave. After boiling, the water
cyanide than cassava tubers. Ravindran and
was drained, allowed to cool, dried in an air
Ravindran [8] also reported that cassava leaves oven at 600C for 12 hrs. The dried leaves were
have cyanide content of 52.9mg, HCN per 100g, finally milled using Sos cyclocet 1093 milling
high tannin and phytin levels of 9.7g per 100g machine.
DM and 192.0mg per 100, respectively and their
concentration decreases in the leaves with the 2.2.2. Steaming
maturity showing a maximum decline in lysine. Young green cassava leaves (300 g) were
Therefore, proper treatment must be employed sorted, properly washed with salt, sliced, and
prior to consumption to reduce these anti- placed on a food steamer which generated steam
nutrients in the leaves. Previous studies by by means of steam escape for 20-30 mins.
Bradbury and Denton [9] have used two Thereafter, it was cooled, dried in an air oven
methods (pounding and boiling) for the removal for 12 hrs at 600C and the dried leaves were
of cyanogens from cassava leaves at room finally milled using Sos cyclocet 1093 milling
temperature and intact cassava leaves at 500C, machine.
which produced residual total cyanide contents
of 3-8%. They also reported that pounding 2.2.3. Microwaving
diminishes cyanogen content by 63% to 73% Young green cassava leaves (300 g) were
while pounding/crushing followed by boiling sorted, washed with salt, drained and cooked in
eliminates 97% of the cyanogenic. However, microwave for 5 min. Thereafter, it was oven
these processes led to loses of certain vitamins dried at 60oC for 12 hrs. The dried leaves were
and proteins. finally milled with Sos milling machine.
In order for cassava leaves to be utilized fully, 2.2.4. Dry roasting
there is a need to develop simple and efficient
Two handfuls of young cassava leaves were
processing methods that would reduce the level
of anti-nutritional factors in cassava leaves to sorted washed with salt, drained using a filter
the level that they are acceptable for human drainer. The drained cassava leaves were roasted
consumption. Therefore, this study aimed at dry in a pan at 180oC for 5-10 min after which it
evaluating the effect of processing methods on was cooled, dried in an air oven at 60oC for 12
the chemical and anti-nutritional factors of two hrs and milled.
cassava leaf varieties (sweet and bitter cassava). 2.3. Proximate Analysis
It is hoped that the data generated from this
Moisture, ash, crude protein, fat, and crude fiber
study will help in establishing the best
contents of the processed cassava leaves were
processing method with higher nutrient retention
determined using the AOAC [10] method while
for cassava leaves.
carbohydrate content was determined by
2. MATERIALS AND METHOD difference.
2.1. Sample Collection 2.4. Mineral Analysis
Cassava leaves (sweet and bitter varieties) were Mineral elements of the processed cassava
obtained from Assension high school farm, leaves were analyzed for magnesium, calcium,
Ogale in Eleme Local Government of Rivers zinc and iron using an Atomic Absorption
state. Chemicals were collected from the Spectrophotometer, AAS (Model 372, Perkin-
Department of Food Science and Technology Elmer, Beaconsfield, U.K.) according to the
Laboratory, Rivers State University and were all procedure of AOAC [10] method.
of analytical grade.
2.5. Anti-nutritional Analysis
2.2. Sample Preparation
Tannin, phytate, oxalate, total saponins and
The following treatments were conducted on alkaloid were determined according to Pearson
each of the variety of cassava leaves: [11].
ARC Journal of Nutrition and Growth Page | 7
Effect of Processing on the Chemical and Anti-Nutritional Properties of Cassava Leaves (Sweet and
Bitter Varieties)

2.6. Statistical Analysis while boiling (0.91 and 0.94% for sweet and
The data obtained were subjected to analysis of bitter cassava leaves, respectively) was lowest
variance (ANOVA) using Minitab®, version 16 relative to other processing methods. This study
software. All analysis was done in duplicate agrees with the findings of Bembem and Sudana
using Duncan Multiple Test Range (DMRT) for [12] who reported that the fat content of
means separation at 5% probability level microwaved potatoes (0.15%) was highest when
(p>0.05). compared to steaming (0.10%), boiling (0.10%)
and raw sample (0.11%).
3. RESULTS AND DISCUSSION
Microwaving resulted to a higher increase in
3.1. Effect of Processing on the Proximate crude fibre (12.77 and 10.175 for sweet and
Composition of Cassava Leaves bitter cassava leaves, respectively) while boiling
Results of the proximate composition of bitter was lowest (4.38 and 2.29% for sweet and bitter
and sweet cassava leaves are shown in Table 1. cassava leaves, respectively) relative to other
Moisture content of the cassava leaves ranged processing methods. This study also agrees with
from 56.51-87.11%. Moisture content was the findings of Bembem and Sudana [12] who
highest in the boiled sweet cassava leaves and reported that the crude fibre content of
this was not significantly (p>0.05) different microwaved potatoes (0.59%) was highest when
from moisture content of boiled bitter cassava compared to steaming (0.50%), boiling (0.40%)
leaves. The moisture content of the sweet and raw sample (0.42%).
cassava leaves for each processing method did Percentage decrease in crude protein values for
not differ significantly (p>0.05) from the sweet cassava leaves were 11.38, 7.75, 6.94,
moisture content of bitter cassava leaves except 4.99 and 4.99% for microwaving, dry roasting,
for the sweet and bitter dry-roasted cassava fresh cassava leaves, steaming and boiling,
leaves which differed significantly (p<0.05) respectively. Percentage decrease in protein
from each other. Moisture content was observed content of the bitter cassava leaves were 12.08,
to be lowest in the microwaved sweet and bitter 8.41, 6.51, 5.42, and 4.40% for microwaving,
cassava leaves. This trend was also reported by dry roasting, fresh leaves, steaming and boiling,
Bembem and Sadana [12] that moisture content respectively. Protein content of the leaves was
of microwaved potatoes (70.45%) was highest higher in microwaved samples while boiling
as compared to steamed (78.56%), boiled method gave the least. This probably suggests
(79.16%) and raw sample (76.52%). The that the boiling water used resulted to leaching
decrease in moisture content during proteins in the boiled cassava leaves. The
microwaving is caused by loss of water through increase in the protein content by microwaving
evaporation [13]. might be due to the reduction in the moisture
Ash content of the cassava leaves ranged from content by this method. Decreased moisture
0.74-3.28% with the microwaved sample content has been described as the most
resulting to higher ash content (3.28 and 2.74% important change causing significant increase in
for sweet and bitter cassava leaves, respectively) protein in foods. Ersoy and Ozeren [14] pointed
while the boiled sample (0.77 and 0.74% for that increase in protein after different cooking
sweet and bitter cassava leaves, respectively) methods could be explained by water reduction,
resulted to a lower value relative to other indicating an inverse relationship between water
processing methods. This same trend was also content and other nutritional components. This
reported by Bembem and Sudana [12] who study agrees with the findings of Bembem and
observed that the ash content of microwaved Sudana (2013) who reported that the protein
potatoes (1.08%) was highest when compared to content of microwaved potatoes (2.36%) was
steaming (0.78%), boiling (0.76%) and raw highest when compared to steaming (1.62%),
sample (0.89%). boiling (1.53%) and raw sample (1.97%).
An increasing trend of fat content in the cassava A decreasing trend in carbohydrate content was
leaves was observed in the manner: observed for the different processing methods in
boiling>steaming>dry roasting>microwaving. the following manner: microwaving>dry
This shows that heating frees the crude fat from roasting> steaming> boiling. Microwaving in
the cassava leaves matrices as compared to the this case retains the highest amount of
fresh leaves. Microwaving resulted to a higher carbohydrate while losses in carbohydrate were
increase in the fat content (1.50 and 2.29% for high in the boiled samples. This may be as a
sweet and bitter cassava leaves, respectively) result of some of carbohydrate dissolving in the
ARC Journal of Nutrition and Growth Page | 8
Effect of Processing on the Chemical and Anti-Nutritional Properties of Cassava Leaves (Sweet and
Bitter Varieties)

large volume of water in the boiling method compared to steaming and boiling. Bembem and
[15]. This study is in agreement with the Sudana [12] also reported that the carbohydrate
findings of Okibe et al. [16] who reported that content of microwaved potatoes (25.25%) was
microwaving retains the highest amount of highest when compared to steaming (18.50%),
carbohydrate in fluted pumpkin leaves as boiling (18.05%) and raw sample (20.00%).
Table1. Proximate composition of Cassava leaves from different processing methods
Sample Moisture (%) Ash (%) Fat (%) Crude fibre (%) Protein (%) CHO (%)
MWSCL 58.14±0.80f 3.28±0.16a 1.50±0.26c 12.77±0.48a 11.38±0.35b 12.95±0.49bc
SSCL 81.70±1.22b 1.23±0.13e 1.02±0.05ef 4.45±0.35de 4.99±0.39fg 6.60±0.99d
BSCL 87.11±0.91a 0.77±0.57f 0.91±0.06f 4.38±0.34de 3.82±0.20h 3.00±0.28e
DRSCL 72.79±1.87d 2.08±0.12c 1.35±0.01cd 5.40±0.90d 7.75±0.45d 10.65±2.19c
FSCL 76.20±0.20c 2.02±0.08c 0.85±0.13f 10.17±0.99b 6.94±0.06e 3.82±1.20e
MWBCL 56.51±1.18f 2.74±0.13b 2.29±0.13a 6.92±0.21c 12.08±0.20a 19.45±0.92a
SBCL 81.49±1.09b 1.14±0.04e 0.98±0.09ef 3.67±0.74e 5.42±0.32f 7.30±1.41d
BBCL 85.08±0.26a 0.74±0.03f 0.94±0.00f 2.29±0.17f 4.40±0.12gh 6.55±0.07d
DRBCL 70.14±0.39e 1.70±0.14d 1.94±0.00b 3.99±0.04e 8.41±0.01c 13.80±0.42b
FBCL 76.85±1.32c 1.61±0.08d 1.23±0.00de 3.16±0.30ef 6.51±0.30e 3.15±0.35e
Values are expressed as mean ± standard deviation of duplicate determination. Means with the same letters
along the same column are not significantly different (p>0.05).
KEYS: MWSCL= Microwaved sweet cassava leaves, SSCL= Steamed sweet cassava leaves, BSCL=
Boiled sweet cassava leaves, DRSCL= Dried roasted sweet cassava leaves, FSCL= Fresh sweet cassava
leaves, MWBCL= Microwaved bitter cassava leaves, SBCL= Steamed bitter cassava leaves, BBCL=
Boiled bitter cassava leaves, DRBCL= Dried roasted bitter cassava leaves, FBCL= Fresh bitter cassava
leaves
3.2. Effect of Processing on the Mineral steaming> boiling with values ranging from
composition of Cassava leaves 1.81-0.49mg/100g. This observation in the high
losses of minerals for boiling method may be
Table 2 presents the mineral composition of
related to the large volume of water used in
sweet and bitter cassava leaves as affected by
boiling and the water vapour in steaming
processing methods. Results showed that the
method which may have resulted in the leaching
percentage decrease in magnesium (1.50-
and evaporation in these minerals. From the
0.44mg/100g) and calcium (105.69-
results of the mineral analysis, microwaving
31.94mg/100g) was highest for boiling while the
cassava leaves will retain more of the mineral
microwaving gave the highest content relative to
content than steaming, boiling and dry roasting.
other method of processing. Results also showed
This result is in concordance with the study of
that percentage decrease in potassium (43.40-
Okibe et al. [16] who reported that the
9.59mg/100g) and iron (5.11-1.30mg/100g) was
percentage decrease in P, K, Na, Ca, Mg and Fe
lowest for steaming and highest for
in Telfairia occidentalis was highest for the
microwaving as compared to other processing
boiling method while microwaving retained
methods. The decreasing trend in the zinc
more of the minerals.
content of the cassava leaves was observed in
this manner: fresh>dry roasting> microwaving>
Table2. Mineral composition of Cassava leaves from different processing methods
Sample Mg Iron Zinc Calcium Potassium
(mg/100g) (mg/100g) (mg/100g) (mg/100g) (mg/100g)
MWSCL 1.41±0.00b 5.11±0.00a 0.64±0.26f 96.52±0.07b 38.46±0.00b
SSCL 0.59±0.00h 1.30±0.01f 0.49±0.05f 41.11±0.04h 9.59±0.01g
BSCL 0.44±0.00j 1.36±0.01f 0.66±0.06ef 31.94±0.00i 12.46±0.00j
DRSCL 0.88±0.00d 2.20±0.01cd 0.95±0.01d 63.79±0.05d 25.96±0.01d
FSCL 0.79±0.00e 2.18±0.01cd 1.74±0.13b 58.82±0.05e 23.42±0.00e
MWBCL 1.51±0.00a 4.94±0.03a 1.42±0.13c 105.69±0.09a 43.40±0.00a
SBCL 0.61±0.00g 1.90±0.03de 1.40±0.28c 43.79±0.04g 19.21±0.00h
BBCL 0.51±0.00i 1.76±0.01e 0.82±0.00de 43.80±0.03g 15.94±0.00i
DRBCL 1.01±0.00c 3.64±0.02b 1.74±0.00b 69.47±0.06c 31.89±0.21c
FBCL 0.74±0.00f 2.50±0.43c 1.81±0.01a 57.72±0.04f 21.04±0.00f

ARC Journal of Nutrition and Growth Page | 9

Effect of Processing on the Chemical and Anti-Nutritional Properties of Cassava Leaves (Sweet and
Bitter Varieties)

Values are expressed as mean ± standard deviation of duplicate determination. Means with the same letters
along the same column are not significantly different (p>0.05).
KEYS: MWSCL= Microwaved sweet cassava leaves, SSCL= Steamed sweet cassava leaves, BSCL=
Boiled sweet cassava leaves, DRSCL= Dried roasted sweet cassava leaves, FSCL= Fresh sweet cassava
leaves, MWBCL= Microwaved bitter cassava leaves, SBCL= Steamed bitter cassava leaves, BBCL=
Boiled bitter cassava leaves, DRBCL= Dried roasted bitter cassava leaves, FBCL= Fresh bitter cassava
leaves
3.3. Effect of Processing Methods on the low oxalate content (1.48 and 0.52mg/kg for
Anti-nutritional Factors of Cassava bitter and sweet cassava leaves, respectively)
Leaves relative to other processing methods. Savage
and Martensson [20] reported that when taro
The anti-nutritional factors of sweet and bitter
samples were boiled in water, oxalate content
cassava leaves are shown in Table 3. Phytate
decreased by at least 47%. Oxalates are known
content of the cassava leaves ranged from 0.92-
to complex with calcium to form calcium
4.12mg/kg and was significantly (p<0.05)
crystals which get deposited as stones that are
increased by the processing methods except for
associated with blockage of renal tubules [21].
boiling and steaming methods. A decreasing
trend in the phytate content of cassava leaves Tannic acid content of the cassava leaves ranged
was observed for the different processing from 0.22-1.52mg/kg and was significantly
methods in the following manner: boiling> (p<0.05) increased for all the processing
steaming> dry roasting> microwaving. methods except for boiling and steaming.
Microwaving resulted to a higher increase (4.12 Microwaving resulted to a higher increase (1.52
and 2.89mg/kg for sweet and bitter cassava and 1.42mg/kg for sweet and bitter cassava
leaves, respectively) while boiling resulted to a leaves, respectively) while steaming (0.22mg/kg
lower value (0.96 and 0.91mg/kg for sweet and for sweet cassava leaves) and boiling
bitter cassava leaves, respectively) relative to (0.54mg/kg for bitter cassava leaves) resulted to
other processing methods. Hence, it is a decrease. Loss of tannin may be due to its
imperative to suggest that cassava leaves should solubility in water and its sensititvity to heat
be properly processed before consumption, by during boiling [22]. Tannins have the ability to
either boiling or steaming. Omosuli [4] also complex with vitamin B12 (Francis et al., 2001)
reported a decrease in anti-nutritional factors of and also interfere with the digestive processes
cassava tubers during boiling and this was either by binding enzymes or by binding to feed
attributed to leaching into the boiling water. components like proteins or minerals [23].
Rehman and Shah [17] also stated that simple
Hydrogen cyanide content of the leaves ranged
boiling results to the reduction of anti-nutrients
from 0.002-0.009mg/kg and was highest in the
in food. The decrease in phytate content during
dry-roasted cassava leaves. However,
boiling from this study is also due to leaching
processing methods had no significant (p>0.05)
out of this compound in water [18]. Phytates can
effect on the cyanide content. The cyanide
reduce bioavailability of minerals; impaired
content was low when compared with the study
protein digestibility caused by formation of
of Agbaire [24] for some local vegetables. The
phytic-protein complexes and depressed
HCN is soluble in boiling water as such was
absorption of nutrients [19]. The determination
leached out in the atmosphere [25]. Knowing
of phytate was of interest due to their negative
the health implications of these anti-nutritional
effects on mineral bioavailability.
factors to man and livestock, the reduction in the
Oxalate content of the cassava leaves ranged levels of anti-nutritional factors during
from 0.52-1.62mg/kg and was significantly processing of cassava leaves is very vital for its
(p<0.05) increased by the processing methods safety. The anti-nutritional factors from this
except for boiling and steaming. Microwaving study were low and may not pose any serious
resulted to a higher increase in oxalate content nutritional problems when these leaves are
(1.62 and 1.12% for bitter and sweet cassava consumed. Therefore, the consumption of
leaves, respectively) while boiling resulted to a cassava leaves is encouraged.

ARC Journal of Nutrition and Growth Page | 10

Effect of Processing on the Chemical and Anti-Nutritional Properties of Cassava Leaves (Sweet and
Bitter Varieties)

Table3. Anti-nutrient content of Cassava leaves from different processing methods

Sample Phytate Oxalate Tannic acid HCN
(mg/kg) (mg/kg) (mg/kg) (mg/kg)
MWSCL 4.12±0.06a 1.12±0.05c 1.52±0.00a 0.003±0.00ab
SSCL 1.12±0.08f 0.66±0.02f 0.22±0.01i 0.002±0.00ab
BSCL 0.96±0.05f 0.52±0.09g 0.44±0.07h 0.002±0.00ab
DRSCL 2.33±0.16c 1.23±0.07c 0.98±0.07d 0.009±0.00a
FSCL 2.16±0.20cd 0.77±0.02ef 0.92±0.01de 0.003±0.00ab
MWBCL 2.89±0.39b 1.62±0.04a 1.42±0.08b 0.006±0.00ab
SBCL 1.01±0.10f 0.87±0.07de 0.75±0.04f 0.003±0.00ab
BBCL 0.91±0.03f 0.44±0.01g 0.54±0.01g 0.002±0.00ab
DRBCL 1.64±0.24e 1.48±0.02b 1.33±0.03c 0.007±0.00b
FBCL 1.84±0.31de 0.94±0.10c 0.85±0.05c 0.003±0.00b
Values are expressed as mean ± standard deviation of duplicate determination. Means with the same letters
along the same column are not significantly different (p>0.05).
KEYS: MWSCL= Microwaved sweet cassava leaves, SSCL= Steamed sweet cassava leaves, BSCL=
Boiled sweet cassava leaves, DRSCL= Dried roasted sweet cassava leaves, FSCL= Fresh sweet cassava
leaves, MWBCL= Microwaved bitter cassava leaves, SBCL= Steamed bitter cassava leaves, BBCL=
Boiled bitter cassava leaves, DRBCL= Dried roasted bitter cassava leaves, FBCL= Fresh bitter cassava
leaves
4. CONCLUSION component-based approach. In: Handbook of
photosynthesis. Pessaraki.M. (Ed.). 2nd Edn.,
The protein, carbohydrate, crude fibre and ash Marcel and Dekker, New York, USA., pp: 577-
contents of cassava leaves were significantly 594.
increased on the application of microwaving [4] Omosuli, S.V. (2014). Effects of processing on
while the moisture content decreased relating to the chemical and anti-nutritional properties of
other processing methods. The mineral content cassava roots. Research and Reviews: Journal
of the cassava leaves were significantly higher of Botanical Sciences, 3(2): 27-31.
by microwaving whereas boiling resulted to a [5] Oresegun, A., Fagbenro, O.A., Ilona, P. and
great loss in these nutrients. However, the anti- Bernard, E. (2016). Nutritional and anti-
nutrient content of the microwaved cassava nutritional composition of cassava leaf protein
leaves were higher than for other processing concentrate from six cassava varieties for use in
methods but were still within acceptable levels aqua feed. Cogent Food and Agriculture,
for consumption while boiling resulted to a loss 2:1147323.
in these compounds. On the whole, this study http://dx.org/10.1080/23311932.2016.1147323.
recommended microwaving as the most [6] Jamil, S.S. and Bujang, A. (2016). Nutrient and
appropriate and suitable processing method for anti-nutrient composition of different variety of
cassava leaves for optimum nutritional benefits cassava (Manihot esculentua Crantz) leaves.
with acceptable anti-nutritional factors. This Jurnal Teknologi, 78 (6-6): 59-63.
method can also be explored as a cost-effective [7] Ngudi, D.D., Kuo, Y.H. and Lambein, F.
and less energy efficient way to reduce anti- (2003). Cassava cyanogens and free amino
nutrients and improve nutritional value of acids in raw and cooked leaves. Food Chem.
cassava leaves. Toxicol. 41: 1193-1197.
[8] Ravindran, G. and Ravindran, V. (1988).
REFERENCES Changes in the nutritional composition of
[1] Cock, J.H. (1985). Cassava: New potential for cassava (Manihot esculenta crantz) leaves
neglected crop. Boulder, Colorado, USA, West during maturity. Food Chemistry, 27: 299-309.
View Press. [9] Bradbury, J.H. and Denton, I.C. (2010). Simple
[2] Fasuyi, A.O. (2005). Nutrient composition and method to reduce the cyanogens content of gari
processing effects on cassava leaf (Manihot made from cassava. Food Chemistry, 123(3):
esculenta crantz) anti-nutrients. Pakistan 840-845.
Journal of Nutrition, 4: 37-42. [10] AOAC (2012). Association of Official
[3] Subbarao, G.V., Ito, O., Serraj, R., Crouch, J.J. Analytical Chemists. Official Method of
and Tobita, S. (2005). Physiological Analysis of the AOAC. 20th Ed, Washington; D.C.
perspectives on improving crop adaptation to [11] Pearson, D. (1976). The chemical analysis of
drough-justification for a systematic food. 7th Edition, Churchill, London. Pp. 6-16.

ARC Journal of Nutrition and Growth Page | 11

Effect of Processing on the Chemical and Anti-Nutritional Properties of Cassava Leaves (Sweet and
Bitter Varieties)

[12] Bembem, K. and Sadana, B. (2013). Effect of derived alternative fish feed ingredients and
cooking methods on the nutritional composition their effects in fish. Aquaculture 199: 197- 227.
and antioxidant activity of potato tubers. [20] Savage, G.P. and Martensson, L. (2010).
International Journal of Food and Nutritional Composition of the estimates of the oxalate
Sciences, 2(4): 26-29. content of taro leaves and corms and a selection
[13] Weber, J., Bochi, V., Ribeiro, C., Victorio, A. of Indian vegetables following hot water, hot
and Emmanuelli, T. (2008). Effect of different acid and invitro extraction methods. Journal of
cooking methods on the oxidation, proximate Food Composition and Analysis, 23: 113-117.
and fatty acid composition of silver cat fish [21] Banso A, and Adeyemo, S.O. (2007).
(Rhamdiaquelen) fillets. Food Chemistry, 106: Evaluation of antimicrobial properties of
140-146. tannins isolated from Dichrostachyscinerea.
[14] Ersoy, B. and Ozeren, A. (2009). The effect of African Journal of Biotechnology 6 (15):1785-
cooking methods on mineral and vitamin 1787.
content of African cat fish. Food Chemistry, [22] Esenwah, C.N. and Ikenebomeh, M.J. (2008).
115: 419-422. Processing effects on the nutritional and anti-
[15] Morris, A., Bametta, A. and Burows, O.J. nutritional contents of African locust bean
(2004). Effect of processing on nutrient content (Parkiabiglobosa Benth). Pakistan Journal of
of foods, Cajarticles, 37(3): 160-164. Nutrition, 7(2): 214-217.
[16] Okibe, F.G., Jubril, B., Paul, G.A., Shallangwa, [23] Hagerman, A. E., Robbin, C.T., Weerasuriya,
and Dallatu, Y.A. (2016).Effect of cooking Y., Wilson, T.C. and McArthur, C.,
methods on the proximate and mineral (1992).Tannin chemistry in relation to
composition of fluted pumpkin (Telfairia digestion. J. Range Management (USA) 45 (1):
occidentalis) leaves. International Journal of 57-62.
Biochemistry. Res. Rev. 9:1-7. [24] Agbaire, P.O. (2011). Nutritional and anti-
[17] Rehman, Z.U. and Shah, W.H (2005).Thermal nutritional levels of some local vegetables
heat processing effect on anti-nutrients, protein (Vernomia amydalira), Manihot esculenta,
and starch digestibility of food legumes. Food Teiferia, occidentalis, Talinum trianguare,
Chemistry: 91, 327-331. Amyranthus spinosus) from Delta State,
[18] Osman, A.M. (2007). Effect of different Nigeria. J. Appl. Sci. Environ. Manage. 15(4):
processing methods on nutrient composition, 625-628.
anti-nutritional factors and invitro protein [25] Ikemefuna, C., Obizoba, J. and Atii, J.V.
digestibility on Dolichos lablab bean (lablab (1991).Effects of soaking, sprouting,
purpurpureus) (L) sweet). Pakistan Journal of fermentation and cooking on nutrient
Nutrition, 6(4): 299-303. composition and some anti-nutritional factors
[19] Francis G., Makkar H.P.S., and Becker, K. of sorghum (Guinesia) seeds. Plant foods for
(2001). Anti-nutritional factors present in plant Human Nutrition, 41: 203-212.

Citation: Ujong Anim Ekpo, Deede Faith Baridia. Effect of Processing on the Chemical and Anti-Nutritional
Properties of Cassava Leaves (Sweet and Bitter Varieties). ARC Journal of Nutrition and Growth. 2020;
6(2):6-12. DOI: https://doi.org/10.20431/2455-2550.0602002.
Copyright: © 2020 Authors. This is an open-access article distributed under the terms of the Creative
Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium,
provided the original author and source are credited.

ARC Journal of Nutrition and Growth Page | 12