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Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka

Received: 19 July 2021     Accepted: 27 July 2021     Published: 5 August 2021
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Abstract

Cassava is a worldwide major source of food and energy, particularly in the countries of South America, Africa, and Asia. In Central Africa, saka saka is a major cassava leaf based dish. Because of their high toxicity due to cyanogen they contain, cassava leaves are diversely treated to prevent consumer intoxication. This work consisted in evaluating the main and interaction effects of three detoxification processes, washing, drying and bicarbonate treatment, on the quality of saka saka. For this purpose, the detoxification of the cassava leaves was performed following a complete factorial design of experiment. The treated material was used to prepare the saka saka dish which some physicochemical and sensual quality characteristics have been evaluated. The results have been treated by Analysis of Variance at 5% significance level. The results showed that the bicarbonate treatment is the most efficient method to reduce the cyanogen content in the cassava leaves. All the three factors and their combinations have significant effects on the leaf pH, lipids, ash and cyanide content and saka saka odor, color and taste. The combination of washing and drying is the most interesting as it is efficient, produces the most enjoyed dish and doesn’t use chemical that can induce adverse effects to consumer.

Published in American Journal of Applied Chemistry (Volume 9, Issue 4)
DOI 10.11648/j.ajac.20210904.13
Page(s) 109-113
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Cassava, Leaves, Detoxification, Experiment, Sensual

References
[1] Ufuan Achidi, A., Ajayi, O. A., Bokanga, M., & Maziya-Dixon, B. (2005). The use of cassava leaves as food in Africa. Ecology of Food and Nutrition, 44 (6), 423-435.
[2] Wobeto, C., Corrêa, A. D., Abreu, C. M. P. D., Santos, C. D. D., & Abreu, J. R. D. (2006). Nutrients in the cassava (Manihot esculenta Crantz) leaf meal at three ages of the plant. Food Science and Technology, 26 (4), 865-869.
[3] Latif, S., & Müller, J. (2015). Potential of cassava leaves in human nutrition: a review. Trends in Food Science & Technology, 44 (2), 147-158.
[4] Oresegun, A., Fagbenro, O. A., Ilona, P., & Bernard, E. (2016). Nutritional and anti-nutritional composition of cassava leaf protein concentrate from six cassava varieties for use in aqua feed. Cogent Food & Agriculture, 2 (1), 1147323.
[5] Nhassico, D., Muquingue, H., Cliff, J., Cumbana, A., & Bradbury, J. H. (2008). Rising African cassava production, diseases due to high cyanide intake and control measures. Journal of the Science of Food and Agriculture, 88 (12), 2043-2049.
[6] Roger A. Coulombe, Jr., 2001. Natural Toxins and Chemopreventives in Plants. In Food Toxicology, CRC Press LLC, pp: 143-167.
[7] Ngudi, D. D., Kuo, Y. H., & Lambein, F. (2003). Cassava cyanogens and free amino acids in raw and cooked leaves. Food and Chemical Toxicology, 41 (8), 1193-1197.
[8] Obadina A., (2009). Microbial detoxification of cassava leaves. Abstracts / Toxicology Letters 189S S57–S273.
[9] Nambisan, B. (2011). Strategies for elimination of cyanogens from cassava for reducing toxicity and improving food safety. Food and chemical toxicology, 49 (3), 690-693.
[10] Vouidibio Mbozo, A. B., Kobawila, S. C., Anyogu, A., Awamaria, B., Louembe, D., Sutherland, J. P., & Ouoba, L. I. I. (2017). Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi. Food Control, 82, 154-162.
[11] Safa, Z. J., Aminzadeh, S., Zamani, M., & Motallebi, M. (2017). Significant increase in cyanide degradation by Bacillus sp. M01 PTCC 1908 with response surface methodology optimization. AMB Express, 7 (1), 200.
[12] Bradbury, J. H., & Denton, I. C. (2011). Mild methods of processing cassava leaves to remove cyanogens and conserve key nutrients. Food Chemistry, 127 (4), 1755-1759.
[13] Hawashi, M., Sitania, C., Caesy, C., Aparamarta, H. W., Widjaja, T., & Gunawan, S. (2019). Kinetic data of extraction of cyanide during the soaking process of cassava leaves. Data in brief, 25, 104279.
[14] Latif, S., Zimmermann, S., Barati, Z., & Müller, J. (2019). Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments. Journal of food science, 84 (7), 1986-1991.
[15] Junior, E. N. M., Chisté, R. C., & da Silva Pena, R. (2019). Oven drying and hot water cooking processes decrease HCN contents of cassava leaves. Food Research International, 119, 517-523.
[16] Huppertz, T. (2012). Determination of the Ash Content. In Analytical Methods for Food and Dairy Powders, 113–118.
[17] Gervason, M. A., Olela, B. O., Waiganjo, B. W., Wakori, E. W., & Onyancha, J. M. (2017). Evaluation of Cyanide Levels in Two Cassava Varieties (Mariwa and Nyakatanegi) Grown in Bar-agulu, Siaya County, Kenya. Journal of Food and Nutrition Research, 5 (11), 817-823.
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  • APA Style

    Bertin Mikolo, Aristide Herlyn Wilfrid Nakavoua, Célestine Kiminou Nkounga. (2021). Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka. American Journal of Applied Chemistry, 9(4), 109-113. https://doi.org/10.11648/j.ajac.20210904.13

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    ACS Style

    Bertin Mikolo; Aristide Herlyn Wilfrid Nakavoua; Célestine Kiminou Nkounga. Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka. Am. J. Appl. Chem. 2021, 9(4), 109-113. doi: 10.11648/j.ajac.20210904.13

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    AMA Style

    Bertin Mikolo, Aristide Herlyn Wilfrid Nakavoua, Célestine Kiminou Nkounga. Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka. Am J Appl Chem. 2021;9(4):109-113. doi: 10.11648/j.ajac.20210904.13

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  • @article{10.11648/j.ajac.20210904.13,
      author = {Bertin Mikolo and Aristide Herlyn Wilfrid Nakavoua and Célestine Kiminou Nkounga},
      title = {Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka},
      journal = {American Journal of Applied Chemistry},
      volume = {9},
      number = {4},
      pages = {109-113},
      doi = {10.11648/j.ajac.20210904.13},
      url = {https://doi.org/10.11648/j.ajac.20210904.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20210904.13},
      abstract = {Cassava is a worldwide major source of food and energy, particularly in the countries of South America, Africa, and Asia. In Central Africa, saka saka is a major cassava leaf based dish. Because of their high toxicity due to cyanogen they contain, cassava leaves are diversely treated to prevent consumer intoxication. This work consisted in evaluating the main and interaction effects of three detoxification processes, washing, drying and bicarbonate treatment, on the quality of saka saka. For this purpose, the detoxification of the cassava leaves was performed following a complete factorial design of experiment. The treated material was used to prepare the saka saka dish which some physicochemical and sensual quality characteristics have been evaluated. The results have been treated by Analysis of Variance at 5% significance level. The results showed that the bicarbonate treatment is the most efficient method to reduce the cyanogen content in the cassava leaves. All the three factors and their combinations have significant effects on the leaf pH, lipids, ash and cyanide content and saka saka odor, color and taste. The combination of washing and drying is the most interesting as it is efficient, produces the most enjoyed dish and doesn’t use chemical that can induce adverse effects to consumer.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka
    AU  - Bertin Mikolo
    AU  - Aristide Herlyn Wilfrid Nakavoua
    AU  - Célestine Kiminou Nkounga
    Y1  - 2021/08/05
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ajac.20210904.13
    DO  - 10.11648/j.ajac.20210904.13
    T2  - American Journal of Applied Chemistry
    JF  - American Journal of Applied Chemistry
    JO  - American Journal of Applied Chemistry
    SP  - 109
    EP  - 113
    PB  - Science Publishing Group
    SN  - 2330-8745
    UR  - https://doi.org/10.11648/j.ajac.20210904.13
    AB  - Cassava is a worldwide major source of food and energy, particularly in the countries of South America, Africa, and Asia. In Central Africa, saka saka is a major cassava leaf based dish. Because of their high toxicity due to cyanogen they contain, cassava leaves are diversely treated to prevent consumer intoxication. This work consisted in evaluating the main and interaction effects of three detoxification processes, washing, drying and bicarbonate treatment, on the quality of saka saka. For this purpose, the detoxification of the cassava leaves was performed following a complete factorial design of experiment. The treated material was used to prepare the saka saka dish which some physicochemical and sensual quality characteristics have been evaluated. The results have been treated by Analysis of Variance at 5% significance level. The results showed that the bicarbonate treatment is the most efficient method to reduce the cyanogen content in the cassava leaves. All the three factors and their combinations have significant effects on the leaf pH, lipids, ash and cyanide content and saka saka odor, color and taste. The combination of washing and drying is the most interesting as it is efficient, produces the most enjoyed dish and doesn’t use chemical that can induce adverse effects to consumer.
    VL  - 9
    IS  - 4
    ER  - 

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Author Information
  • Laboratory of Agro-resource Valorization, National Polytechnic High School, Marien Ngouabi University, Brazzaville, Congo (RC)

  • Laboratory of Chemistry of Natural Substances (IRSEN), Brazzaville, Congo

  • Laboratory of Agro-resource Valorization, National Polytechnic High School, Marien Ngouabi University, Brazzaville, Congo (RC)

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