Awoyinka A F, Abegunde V O, Adewusi S R
Department of Agricultural Extension, Obafemi Awolowo University, Ile-Ife, Nigeria.
Plant Foods Hum Nutr. 1995 Jan;47(1):21-8. doi: 10.1007/BF01088163.
Cassava (Manihot esculenta Crantz) leaves contained a high level of crude protein (29.3-32.4% dry weight) compared to a conventional vegetable, Amaranthus (19.6%). Ash was 4.6-6.4% in cassava leaf samples but 13.1% dry weight in Amaranthus. Dietary fibre was very high in all samples (26.9-39% dry weight) while HCN-potential was low (5.1-12.6 mg/100 g dry weight). Tannin was the highest in IITA red cassava leaves (29.7 mg/g) and the lowest in Amaranthus vegetable. In vitro digestibility was very low in oven dried samples (15.6-22.7%). Blanching increased protein content (except Amaranthus) and in vitro protein digestibility but decreased ash, minerals, dietary fibre and tannin, while HCN-potential was unchanged. Grinding reduced both HCN-potential and tannin by 84 and 71% respectively while oven drying only reduced the HCN content marginally. Preference studies showed that the highest percentage of respondents (25.3%) preferred Amaranthus vegetable, followed by Celosia (17.5%), Talinum (12.4%), garden egg (11.5%), with cassava leaves as the least (0.5%). Organoleptic evaluation rated cassava leaf soup inferior to Amaranthus in terms of appearance, colour and texture but equal in terms of taste and flavour and overall acceptability.
与传统蔬菜苋菜（粗蛋白含量为19.6%）相比，木薯（Manihot esculenta Crantz）叶含有高水平的粗蛋白（干重为29.3 - 32.4%）。木薯叶样本中的灰分含量为4.6 - 6.4%，而苋菜中的灰分含量为干重的13.1%。所有样本中的膳食纤维含量都非常高（干重为26.9 - 39%），而氢氰酸潜在含量较低（5.1 - 12.6毫克/100克干重）。单宁含量在国际热带农业研究所的红色木薯叶中最高（29.7毫克/克），在苋菜中最低。烘干样本的体外消化率非常低（15.6 - 22.7%）。热烫处理提高了蛋白质含量（苋菜除外）和体外蛋白质消化率，但降低了灰分、矿物质、膳食纤维和单宁含量，而氢氰酸潜在含量不变。研磨分别使氢氰酸潜在含量和单宁含量降低了84%和71%，而烘干仅使氢氰酸含量略有降低。偏好研究表明，最高比例的受访者（25.3%）更喜欢苋菜，其次是鸡冠花（17.5%）、土人参（12.4%）、茄子（11.5%），木薯叶最不受欢迎（0.5%）。感官评价认为，木薯叶汤在外观、颜色和质地方面不如苋菜，但在味道、风味和总体可接受性方面与苋菜相当。
