Effect of processing methods on cyanogenic compounds, protein, and minerals of cassava leaves

Authors

  • Reshma Ambali ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala, India
  • Raju Saravanan ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala, India
  • Shanavas Safiya ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala, India
  • Jayanti Makasana ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala, India

Keywords:

Cyanogenic compounds, Genotype, Linamarin, Processing methods, Leaves

Abstract

This study investigated the effects of boiling, drying, and ensiling on linamarin content, protein content, and mineral composition of cassava (Manihot esculenta Crantz) leaves. The drying was found effective method for reducing linamarin content in most genotypes. Boiling had variable effects, with some genotypes showing similar or slightly lower linamarin levels compared to fresh leaves. Ensiling significantly reduced linamarin content after 7 days, with the reduction remaining stable up to 20 days, indicating its effectiveness in reducing cyanogenic compounds. However, genotypes, H 1687 and Malayan 4, showed a decrease in protein content during ensilage, suggesting potential nutritional changes. The study also observed dynamic changes in mineral composition of cassava leaves, with copper, zinc, iron, and manganese varying over time. These findings highlight the impact of different processing methods on nutritional quality of cassava leaves, emphasizing the need to consider these factors when using cassava leaves as animal feed.

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Published

2024-11-26

How to Cite

Ambali, R. ., Saravanan, R. ., Safiya, S. ., & Makasana, J. . (2024). Effect of processing methods on cyanogenic compounds, protein, and minerals of cassava leaves. CURRENT HORTICULTURE, 12(3), 54–60. Retrieved from https://currenthorticulture.com/index.php/CURHOR/article/view/205

Issue

Vol. 12 No. 3 (2024): September–December 2024

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