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Abstract
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Article Information:
Comparative Analysis on the Nutritional and Anti-Nutritional Contents of the Sweet and Bitter Cassava Varieties
S. Sarkiyayi and T.M. Agar
Corresponding Author: Sarkiyayi Shehu
Submitted: 2009 December, 25
Accepted: 2010 January, 14
Published: 2010 November, 30 |
Abstract:
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The main aim of this research was to investigate the nutritional content and anti nutritional factors
of the varieties of cassava in order to provide knowledge on the nutritional implication of feeding on cassava
diet, which will help to ensure better health condition of people in developing countries. A comparative analysis
of the nutritional and anti-nutritional contents of sweet and bitter varieties of cassava (Manihot_esculenta) was
carried out using standard analytical techniques. Results obtained show ed the percentage (%) M oisture contents
as 0.82 and 0.14, Ash as 2.71 and 1.85, Crude fiber as 4.40 and 4.61, Crude protein as 2.69 and 3.37, Crude
lipid as 3.92 and 3.82 and total carbohydrate as 85.46 and 86.21% for sweet and bitter cassava, respectively.
The findings also revealed that calcium contents as 33 and 30 mg/100g, phosphorus contents as 52 and 80
mg/100g and iron contents as 30 and 18 mg/100g for sweet and bitter cassava, respectively. The contents of
cyanogenic glycosides w ere 0.46 and 0.65 mg/100g, Trypsin inhibitor were 1.0 and 4.0 mg/100g, oxalates were
22.0 and 44.0 mg/100g, phytate were 216 and 304 mg/100g and tannin were 0.40 and 0.60 mg/100g for sweet
and bitter cassava, respectively. A comparative assessment of the results however, showed that sweet cassava
has higher values of Moisture, Ash, Lipid, Calcium, and Iron but lower value of Fiber, Protein, carbohydrate,
phosphorus, and all the anti-nutrients analyzed as compared to the bitter cassava.
Key words: Anti-nutrient, bitter cassava, Manihot esculenta, sweet cassava, , ,
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Cite this Reference:
S. Sarkiyayi and T.M. Agar, . Comparative Analysis on the Nutritional and Anti-Nutritional Contents of the Sweet and Bitter Cassava Varieties. Advance Journal of Food Science and Technology, (6): 328-334.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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