Nutritional Contributions to the Physical-Chemical and Biochemical Properties of Cassava (Manihot Es
The objective of this study was to determine, in order to assess their nutritional value, certain physico-chemical and biochemical parameters of the leaves of a sweet variety of cassava (Manihot esculenta crantz) grown in South Benin, especially in the Pobè, Adja-ouèrè and Kétou regions. The results showed that cassava leaves are a good source of fibre; the leaves' vitamin C content ranged from 69.48 to 75.16 mg/100 g of fresh matter; beta-carotene varied from 1970 to 2347 μg/100 g of fresh matter. They were also rich in mineral elements with values of potassium ranging from 18784 to fresh matter of 23542 mg/100 g. The content of calcium varied from 1065 to 1260 mg / 100 g of dry matter and the content of phosphorus varied from 1369 to 2410 mg / 100 g of dry matter. The content of magnesium varied from 1330 to 1680 mg / 100 g of dry matter. The iron content of the dry matter ranged from 13 to 15 mg / 100 g. More than 30 percent of the protein content was . These leaves are strong sources of carbohydrates with a dry matter content ranging from 160 to 170 mg / 100 g for sugar reduction and from 1340 to 1630 mg / 100 g for total sugar. The study of these parameters revealed that, due to their high content of vitamin C and beta carotene, minerals, and soluble and insoluble fibres that have a beneficial effect on the intestinal mucosa, cassava leaves are an essential nutritional intake. It would be necessary to encourage the population to eat cassava leaves because they have a very high nutritional value, in view of these different benefits. Please see the link :- https://www.journalcsij.com/index.php/CSIJ/article/view/30195