Physico-chemical Characterization Leaves from Five Genotypes of Cassava (Manihot esculenta Crantz) Consumed in the Far North Region (Cameroon)

Benoît B. KOUBALA^{1, 2,} , Alphonse LAYA¹, Harouna MASSAÏ^{2, 3}, Habiba KOUNINKI¹ and Elias N. NUKENINE⁴

¹Department of Life and Earth Sciences, Higher Teacher’s Training College of Maroua, University of Maroua, Maroua, Cameroon

²Department of Chemistry, Faculty of Sciences, University of Maroua, Maroua, Cameroon

³Department of Chemistry, Faculty of Sciences, University of Ngaoundéré, Ngaoundéré, Cameroon

⁴Department of Biological Sciences, Faculty of Sciences, University of Ngaoundéré, Ngaoundéré, Cameroon

Cite this paper:
Benoît B. KOUBALA, Alphonse LAYA, Harouna MASSAÏ, Habiba KOUNINKI and Elias N. NUKENINE. Physico-chemical Characterization Leaves from Five Genotypes of Cassava (Manihot esculenta Crantz) Consumed in the Far North Region (Cameroon). American Journal of Food Science and Technology. 2015; 3(2):40-47. doi: 10.12691/ajfst-3-2-3

Abstract

Leaves from five cassava (Manihot esculanta) genotypes including local and improved were evaluated for their physicochemical and antioxidant properties. Results showed a significant (p<0.05) variations with the different analysed parameters. Leaves from the improved genotype 92/0326 exhibited the highest ash content (2.34 mg/g fresh weight). Mineral elements were more present in IRAD4115 and 92/0326 cassava leaves. Leaves from IRAD4115 exhibited the highest carbohydrates content meanwhile those from local genotype EN presented a high protein content (6.64%). The improved variety IRAD4115 detained the highest total phenolic compounds as well as ascorbic acid (40.51 µg /g) and the highest total antioxidant activity. Cassava leaves are a very important source of macronutrient, micronutrient minerals and antioxidant compounds that can contribute in the strive against chronic malnutrition leading to a better state of health in rural and urban population.

Keywords:
Cassava genotypes leaves nutritional qualities Far North Region

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