||Nutritional Contributions to the Physical-Chemical and Biochemical Properties of Cassava (Manihot Esculenta Crantz) Leaves Grown in South Benin
Togbe Finagnon Crepin Alexis ,
YETE PELAGIE ,
YOVO Franck ,
Wotto Valentin ,
||Chemical Science International Journal
||The objective of this study was to determine some physico-chemical and biochemical parameters of
the leaves of a sweet variety of cassava (Manihot esculenta crantz) grown in South Benin,
particularly in the regions of Pobè, Adja-ouèrè and Kétou, in order to assess their nutritional value.
The results revealed that cassava leaves are a good source of fiber, the vitamin C content of the
leaves varied 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 potassium values
ranging from 18784 to 23542 mg/100 g of fresh matter. The calcium content varied from 1065 to
1260 mg / 100 g dry matter, and the phosphorus content varied from 1369 to 2410 mg / 100 g of dry
matter. The magnesium content ranged from 1330 to 1680 mg / 100 g of dry matter. The iron
content varied from 13 to 15 mg / 100 g of dry matter. The protein content was more than 30%.
These leaves are good sources of carbohydrates with contents ranging from 160 to 170 mg / 100 g
of dry matter for reducing sugars and 1340 to 1630 mg / 100 g of dry matter for total sugars. The
analysis of these parameters revealed that cassava leaves are an important nutritional intake due to their high content of vitamin C and beta carotene, minerals, and soluble and insoluble fibers that
have a beneficial effect on the intestinal mucosa. In view of these various benefits, it would be
appropriate to encourage the population to consume cassava leaves because they have a very high
||Cassava leaves; chemical composition; nutritional value.
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