Physicochemical Composition of Leaf Protein Concentrates and Bagasse Obtained from Cassava (Manihot esculenta) Leaves Using Three Different Processing Methods

Abstract

The experiment was conducted to determine yield, physical and chemical composition of leaf protein concentrates (LPC) and bagasse obtained from Cassava leaves using three different methods. The process of extraction was done using heat coagulation, alum precipitation and acid coagulation methods, then the leaf protein concentrates and bagasse obtained were analysed for their chemical compositions. The yield of LPC obtained via alum precipitation was statistically (p<0.05) higher than that obtained from heat coagulation method and acid coagulation method. The bagasse yield was (19.47%). The chemical analysis reveals that ether extract from alum precipitated LPC was higher than that of heat coagulation method and acid coagulation method, the crude protein from alum precipitation method was also higher than that from heat coagulation method and acid coagulation. The CP and EE of the bagasse were low (30.92% and 6.32%), respectively. The Ash of the heat coagulation method was lower than that from alum precipitation method but higher than that from the acid coagulation. The CF of the LPC obtained from heat coagulation method was higher than that of the LPC obtained from alum precipitation method but lower than that of the LPC obtained from acid coagulation. The CF of bagasse was high; while the Ash of the bagasse was low. The minerals, potassium, phosphorus and calcium were higher in LPC heat coagulation method than that obtained in LPC from the other two methods (p<0.05). Cassava leaf protein concentrates obtained using alum precipitation would be preferred as a result of its high crude protein content.

Keywords

• Chemical composition;
• Cassava;
• Leaf protein concentrates;
• Bagasse;
• Whey