Developing enriched pasta based on cassava leaves
- Publication Type
- Contribution to conference
- Authors
- Barati, Z; Latif, S; Freihardt, J; Müller, J
- Year of publication
- 2018
- Published in
- Book of Abstracts
- Editor
- ISEKI Food Association
- ISBN / ISSN / eISSN
- 978-3-900932-57-2
- Page (from - to)
- 154
- Conference name
- 5th International ISEKI Food Conference
- Conference location
- Stuttgart, Germany
- Conference date
- 3 - 5 July, 2018
- Keywords
- Cassava leaves, Protein
Cassava leaves are mostly considered as a neglected part of the cassava plant. In some countries e.g. Nigeria and Congo, cassava leaves are traditionally consumed with starchy dishes such as cassava roots, rice, yam or eaten as green vegetables. Cassava leaves are a potentially rich source of protein (17.7-38.1% DM), vitamins e.g. B1, B2 and C, carotenoids and minerals. Cassava leaves also contain a considerable amount of cyanogenic glucosides which should be detoxified before human consumption. This study examined the development of enriched pasta based on cassava leaves and evaluated the quality of the pasta by investigating the physical and chemical properties (dry matter, ash, colour, cooking properties, crude protein, crude fat, crude fibre). Cassava leaves, rice flour, cassava starch were used to develop pasta. The amount of cassava leaves was varied for developing pasta (10%, 25% and 40 %). The results showed that there was no significant (p > 0.05) difference in terms of water uptake, cooking time, cooking loss and dry matter content among pasta containing different amount of cassava leaves. It was found that the amount of cassava leaves in the pasta influenced the crude protein, crude fibre, crude fat, ash content and L* value of CIELAB color, significantly (p < 0.05). The crude protein, crude fat, ash and crude fibre of the pasta with cassava leaves ranged from 8.56 to 9.89%, 1.11 to 1.59%, 0.52 to 0.85 % and 0.2 to 0.73 %, respectively. The results suggest that cassava leaves can be consumed in the form of pasta to increase the valuable nutrients in human diets. In the further study, the safety of pasta with cassava leaves and its consumer acceptance should be investigated.