Assessment of Nutrient Content and Acceptability of Soups made from Tender Cassava Leaves
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Date
2021-12-31
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Published by The Society for Home Economists in Nigeria
Abstract
Cassava is a major staple food for many people in developing countries which lots of products can be derived from. Nigeria is one of the largest producers of cassava in the world, the plant produces all year round and can be harvested over an extended period. Cassava leaves are rich source of proteins, minerals, and vitamins but unfortunately most people are not aware that its leaves can be used as soups of different varieties to serve as a compliment. Thus, the study assessed the nutrient content and acceptability of soups made from tender cassava leaves. Experimental research design was adopted for the study, three (3) research questions on the nutrient content, varieties of soups made with cassava leaves, the sensory attributes and acceptability of the soups were raised, proximate analysis was carried out on fresh tender cassava leaves, twenty (20) panelists were randomly selected for the sensory evaluation of the soups and were presented with six (6) coded samples which are CLS1-cassava leaf soup (Eforiro), CLS2-cassava leaf soup with melon, CLS3-cassava leaf soup with okra, PLS1- pumpkin leaf soup (Eforiro), PLS2-pumpkin leaf soup with melon, PLS3-pumpkin leaf soup with okra. The research questions were analyzed using descriptive and inferential statistics. The findings revealed that the fresh cassava leaves contained a higher moisture (62.31±0.014) and protein (22.57±0.01) content than ash (3.26±0.007), fibre (2.09±0.014) and carbohydrate (6.57±0.057) content. Also, the sensory evaluation revealed that all the varieties of soup made from tender cassava leaves (CLS1-cassava leaf soup (Eforiro); CLS2-cassava leaf soup with melon; CLS3-cassava leaf soup with okra) were generally accepted in terms of color, mouth feel, taste and aroma whereas CLS2 was the most preferred and accepted. Furthermore, all the tested samples and their control (PLS1-pumpkin leaf soup (Eforiro); PLS2-pumpkin leaf soup with melon; PLS3-pumpkin leaf soup with okra) had a significant difference in the meals prepared from pumpkin and cassava leaves. The study concluded that cassava leaves have excellent nutritional benefits as processing and preparation methods can eliminate the toxins (cyanide) that scare individuals from its’ use. Cassava leaves can contribute to the indigenous and world’s food supply chain. It was therefore recommended that tender cassava leaves should be harvested and sold on the market like other green leafy vegetables and meals made from tender cassava leaves should be formally introduced and included to the menu in homes, hotels, and restaurants.
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