Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina

Autores
Leguizamón, Alejandro Javier; Rompato, Karina Mariela; Hoyos, Rosa Elena; Audisio, Marcela Carina
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
In Argentina, cassava leaves are considered a crop waste, despite their high content of proteins and other nutrients, like vitamins and minerals. The aim of this research was to evaluate the nutritional profile of leaves of three cassava varieties: Mico, Pomberí and Campeona, grown in Formosa province, and to study the effect of different thermal treatments on cyanoglycosides content. Protein, NDF, ADF, carbohydrates content of cassava leaves was determined. The concentration of cyanoglycosides in fresh leaves ranged from 242 to 401 ppm with the highest values being recorded in Mico and Pomberí varieties. Mean essential amino acid content was 44 %, with a predominance of lysine (5.92–7.02), phenylalanine (5.62–7.13), and leucine (7.35–9.30 g/100 g protein). In all cases, Campeona had the highest concentration of those amino acids. The greatest reduction in cyanoglycosides was achieved by combining heat treatments; the combination of “blanching − dry heating − wet heating” was the most effective tool, with an average reduction of 81 % of these compounds. The results of this work contribute to the knowledge of the nutritional potential of a plant by-product considered a crop waste; this work will set the grounds for evaluating other methods to reduce cyanoglycosides at the local level.
EEA El Colorado
Fil: Leguizamón, Alejandro Javier. Universidad Nacional de Formosa. Facultad de Ciencias de la Salud. Laboratorio de Investigación en Microbiología y Alimentos; Argentina
Fil: Rompato, Karina Mariela. Universidad Nacional de Formosa. Facultad de Ciencias de la Salud. Laboratorio de Investigación en Microbiología y Alimentos; Argentina
Fil: Hoyos, Rosa Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria El Colorado; Argentina
Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química; Argentina.
Fil: Audisio, Marcela Carina. Universidad Nacional de Salta. Instituto de Investigación para la Industria Química; Argentina
Fuente
Journal of Food Composition and Analysis 101 : 103986 (August 2021)
Materia
Mandioca
Manihot esculenta
Hojas
Aminoácidos
Variedades
Cassava
Leaves
Amino Acids
Varieties
Formosa, Argentina
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/9423
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spelling Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, ArgentinaLeguizamón, Alejandro JavierRompato, Karina MarielaHoyos, Rosa ElenaAudisio, Marcela CarinaMandiocaManihot esculentaHojasAminoácidosVariedadesCassavaLeavesAmino AcidsVarietiesFormosa, ArgentinaIn Argentina, cassava leaves are considered a crop waste, despite their high content of proteins and other nutrients, like vitamins and minerals. The aim of this research was to evaluate the nutritional profile of leaves of three cassava varieties: Mico, Pomberí and Campeona, grown in Formosa province, and to study the effect of different thermal treatments on cyanoglycosides content. Protein, NDF, ADF, carbohydrates content of cassava leaves was determined. The concentration of cyanoglycosides in fresh leaves ranged from 242 to 401 ppm with the highest values being recorded in Mico and Pomberí varieties. Mean essential amino acid content was 44 %, with a predominance of lysine (5.92–7.02), phenylalanine (5.62–7.13), and leucine (7.35–9.30 g/100 g protein). In all cases, Campeona had the highest concentration of those amino acids. The greatest reduction in cyanoglycosides was achieved by combining heat treatments; the combination of “blanching − dry heating − wet heating” was the most effective tool, with an average reduction of 81 % of these compounds. The results of this work contribute to the knowledge of the nutritional potential of a plant by-product considered a crop waste; this work will set the grounds for evaluating other methods to reduce cyanoglycosides at the local level.EEA El ColoradoFil: Leguizamón, Alejandro Javier. Universidad Nacional de Formosa. Facultad de Ciencias de la Salud. Laboratorio de Investigación en Microbiología y Alimentos; ArgentinaFil: Rompato, Karina Mariela. Universidad Nacional de Formosa. Facultad de Ciencias de la Salud. Laboratorio de Investigación en Microbiología y Alimentos; ArgentinaFil: Hoyos, Rosa Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria El Colorado; ArgentinaFil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química; Argentina.Fil: Audisio, Marcela Carina. Universidad Nacional de Salta. Instituto de Investigación para la Industria Química; ArgentinaElsevierinfo:eu-repo/date/embargoEnd/2022-05-262021-05-26T13:11:10Z2021-05-26T13:11:10Z2021-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9423https://www.sciencedirect.com/science/article/abs/pii/S08891575210018610889-1575https://doi.org/10.1016/j.jfca.2021.103986Journal of Food Composition and Analysis 101 : 103986 (August 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:45:13Zoai:localhost:20.500.12123/9423instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:14.205INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina
title Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina
spellingShingle Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina
Leguizamón, Alejandro Javier
Mandioca
Manihot esculenta
Hojas
Aminoácidos
Variedades
Cassava
Leaves
Amino Acids
Varieties
Formosa, Argentina
title_short Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina
title_full Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina
title_fullStr Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina
title_full_unstemmed Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina
title_sort Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina
dc.creator.none.fl_str_mv Leguizamón, Alejandro Javier
Rompato, Karina Mariela
Hoyos, Rosa Elena
Audisio, Marcela Carina
author Leguizamón, Alejandro Javier
author_facet Leguizamón, Alejandro Javier
Rompato, Karina Mariela
Hoyos, Rosa Elena
Audisio, Marcela Carina
author_role author
author2 Rompato, Karina Mariela
Hoyos, Rosa Elena
Audisio, Marcela Carina
author2_role author
author
author
dc.subject.none.fl_str_mv Mandioca
Manihot esculenta
Hojas
Aminoácidos
Variedades
Cassava
Leaves
Amino Acids
Varieties
Formosa, Argentina
topic Mandioca
Manihot esculenta
Hojas
Aminoácidos
Variedades
Cassava
Leaves
Amino Acids
Varieties
Formosa, Argentina
dc.description.none.fl_txt_mv In Argentina, cassava leaves are considered a crop waste, despite their high content of proteins and other nutrients, like vitamins and minerals. The aim of this research was to evaluate the nutritional profile of leaves of three cassava varieties: Mico, Pomberí and Campeona, grown in Formosa province, and to study the effect of different thermal treatments on cyanoglycosides content. Protein, NDF, ADF, carbohydrates content of cassava leaves was determined. The concentration of cyanoglycosides in fresh leaves ranged from 242 to 401 ppm with the highest values being recorded in Mico and Pomberí varieties. Mean essential amino acid content was 44 %, with a predominance of lysine (5.92–7.02), phenylalanine (5.62–7.13), and leucine (7.35–9.30 g/100 g protein). In all cases, Campeona had the highest concentration of those amino acids. The greatest reduction in cyanoglycosides was achieved by combining heat treatments; the combination of “blanching − dry heating − wet heating” was the most effective tool, with an average reduction of 81 % of these compounds. The results of this work contribute to the knowledge of the nutritional potential of a plant by-product considered a crop waste; this work will set the grounds for evaluating other methods to reduce cyanoglycosides at the local level.
EEA El Colorado
Fil: Leguizamón, Alejandro Javier. Universidad Nacional de Formosa. Facultad de Ciencias de la Salud. Laboratorio de Investigación en Microbiología y Alimentos; Argentina
Fil: Rompato, Karina Mariela. Universidad Nacional de Formosa. Facultad de Ciencias de la Salud. Laboratorio de Investigación en Microbiología y Alimentos; Argentina
Fil: Hoyos, Rosa Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria El Colorado; Argentina
Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química; Argentina.
Fil: Audisio, Marcela Carina. Universidad Nacional de Salta. Instituto de Investigación para la Industria Química; Argentina
description In Argentina, cassava leaves are considered a crop waste, despite their high content of proteins and other nutrients, like vitamins and minerals. The aim of this research was to evaluate the nutritional profile of leaves of three cassava varieties: Mico, Pomberí and Campeona, grown in Formosa province, and to study the effect of different thermal treatments on cyanoglycosides content. Protein, NDF, ADF, carbohydrates content of cassava leaves was determined. The concentration of cyanoglycosides in fresh leaves ranged from 242 to 401 ppm with the highest values being recorded in Mico and Pomberí varieties. Mean essential amino acid content was 44 %, with a predominance of lysine (5.92–7.02), phenylalanine (5.62–7.13), and leucine (7.35–9.30 g/100 g protein). In all cases, Campeona had the highest concentration of those amino acids. The greatest reduction in cyanoglycosides was achieved by combining heat treatments; the combination of “blanching − dry heating − wet heating” was the most effective tool, with an average reduction of 81 % of these compounds. The results of this work contribute to the knowledge of the nutritional potential of a plant by-product considered a crop waste; this work will set the grounds for evaluating other methods to reduce cyanoglycosides at the local level.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-26T13:11:10Z
2021-05-26T13:11:10Z
2021-08
info:eu-repo/date/embargoEnd/2022-05-26
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/9423
https://www.sciencedirect.com/science/article/abs/pii/S0889157521001861
0889-1575
https://doi.org/10.1016/j.jfca.2021.103986
url http://hdl.handle.net/20.500.12123/9423
https://www.sciencedirect.com/science/article/abs/pii/S0889157521001861
https://doi.org/10.1016/j.jfca.2021.103986
identifier_str_mv 0889-1575
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of Food Composition and Analysis 101 : 103986 (August 2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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