African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6848

Article in Press

Profiling cassava leaf nutrients for quality and safety for human consumption in coastal Kenya

Christine Kasichana Masha, Michael Wandayi Okoth, George Ooko Abong, Solomon I. Shibairo

  •  Received: 11 July 2020
  •  Accepted: 11 January 2021
Cassava leaves are nutritionally rich, but only moderately consumed in Coastal Kenya. Enhanced leaves’ utilization could reduce nutrients’ insecurity in this region of Kenya. Nutritional and safety information availability could popularize them. This study determined nutrients levels of the varieties Tajirika, Karembo and Kibandameno, at 3, 6, and 9 months after planting. Leaves harvested were analyzed for Moisture / Dry Matter (DM) content, Crude Fat, Protein, Hydrogen Cyanide, Vitamin C, Vitamin A, as well as Iron and Zinc Content. Results showed significant (P =.05) effect of crop age on nutrients content. Nutrients peaks were; moisture content (74%) at 3 months in Karembo and Tajirika, 75% at 9 months for Kibanadameno; DM (50%), at 6 months, across varieties; fat (1.0 mg / 100 g), was highest in Kabandameno at 3 months; protein (36 mg/100 g), was highest in Kibandameno at 9 months. Cyanide was a maximum of 7.4 mg/ kg at 9 months. Vitamin C was highest in Karembo (1236 mg / 100 g) at 9 months. Vitamin A was 190 to 638 mg /100 g, at 6 months across the varieties. Iron and Zinc were 10 mg / 100 g, peak at different crop ages. It is concluded that Cassava leaves micronutrients and dry matter are at a peak at 3 and 6 months, while cyanide progressively builds up.

Keywords: coastal Kenya, local and improved cassava varieties, nutrients, cyanide