Amino acid profiles and protein quality of cooked cassava leaves or ‘saka-saka’
2003
Ngudi, Delphin Diasolua | Yu-Haey, Kuo | Lambein, Fernand
Cassava (Manihot esculenta Crantz) leaves form the main source of protein in a diet consisting of processed cassava roots as sole staple food in konzo-affected areas of the Democratic Republic of Congo. Pounded cassava leaves were hydrolysed and analysed by HPLC before and after cooking to assess amino acid profiles and protein quality. An average of about 58% loss of total protein content was observed in five different cooked samples. The protein content in cassava leaves was high, an average of 285.9 g kg(-1) dry weight in the raw and 119.2 g kg(-1) dry weight in the cooked samples, but of poor quality, with sulphur amino acids as the most limiting amino acids. Lysine and leucine were also limiting amino acids in some of the raw samples. Lysine, histidine, leucine and isoleucine were limiting amino acids in the cooked samples besides the sulphur amino acids. The consumption of cassava leaves does not compensate the dietary deficiency of sulphur amino acids in the roots that are the staple food in konzo-affected areas. Sulphur amino acids are essential for detoxification of the residual cyanogens remaining in insufficiently processed cassava roots. Cereals and legumes, as sources of sulphur amino acids and lysine respectively, should be promoted as part of the diet in those areas to prevent the paralytic neuro-toxico-nutritional disease konzo among the poor population.
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