Proximate Analysis On Leaves Of Cassava Plant Obtained From A Road Side Farm

Introduction

Background of Study

Cassava (Manihot esculenta) is a widely cultivated tropical plant known for its starchy tuberous roots, which are used as a significant source of carbohydrates in many countries. However, the leaves of the cassava plant are also valuable and can be used as animal feed or consumed by humans after appropriate processing. The leaves’ nutritional composition, referred to as proximate analysis, provides essential information about their potential as a food source or feed ingredient.

In developing countries, the supply of animal proteins for use as food and food ingredients is inadequate, which has necessitated the quest for cheap and abundant sources of protein with desirable functional and nutritional properties (Gbadamosi et al, 2000). In recent years, many plants have attracted a great deal of interest as sources of low-cost proteins to human diets. Among the various sources of vegetable proteins considered as food ingredients are peanuts and soya beans. Several authors have demonstrated the potential application of oil seed proteins such as peanut protein concentrate (Wu et al, 2009), mustard proteins (Alireza & Bhagya, 2009) and lesser known leguminous seed fractions (Ogunwolu et al, 2009) for product formulation and food fortification, particularly for developing countries (Wu et al, 2009).

The green leafy vegetable has long been recognized (Byers, 2003; Oke, 2003) as the cheapest and most abundant potential source of protein because of its ability to synthesize amino acids from a wide range of virtually unlimited and readily available primary materials such as sunlight, water, carbon dioxide and atmospheric nitrogen. For example, cassava leaves, a byproduct of cassava root harvest are (depending on the varieties) rich in protein (14-40 % dry matter), minerals, vitamins B1, B2 and carotene (Adewusi and Bradbury,
2007; Aletor and Adeogun, 2004).

Studies have showed that the process of photosynthesis is the only non depletable protein source and can supply some essential amino acids as well as provide adequate nitrogen in the diet for synthesis of nonessential amino acids (Kinsella, 2000; Staman, 2002). Available literature clearly indicate that apart from lower methionine content, the amino acid profile from most leaf species compare favorably with those of soya bean, meat, fish and egg and generally, surpass FAO essential amino acid pattern (Eggum, 1999).

Leaf vegetable protein is about half the vegetable protein content in the human diet and probably contributes more to the world protein, although less attention is given to it. Two factors limit the nutritional value of plant leaves to monogastric animals: The high fiber content and the indigestibility of cellulose (Kinsella, 2000). Normally animals assimilate the plant protein and they are in turn consumed by human and through this food chain man avoid the cellulose. However, this food chain system is very inefficient in some developing countries since most people do not eat enough animal protein for economic reasons. Moreover, only 8-20% of the plant protein consumed by animals is recoverable as protein for human nutrition (Parrish et al, 1997). Thus, more efficient ways of utilizing plant protein must be found.

Manihot esculenta (cassava) called yucca or manioc in the South-East and South-Western parts of Nigeria, respectively. The leaf belongs to the family Euphorbiaceae (Ugochukwu and Babady, 2002) cassava leaves are used by the people of Southern Nigeria for treatment of some ailments and as food. Some communities such as the Efik and Ibibio have for several generations used this plant for medicinal and nutritional purposes, and the leaves of this plant are used for the treatment of hypertension, headache and other form of pain. (Atangwho et al., 2009).

Manihot esculenta crantz is one of the most popular green leafy vegetable in Nigeria and is gaining equal popularity as a delicious food leaf in other African countries such as Cameroon, Gabon, Congo and Angola (Eyo & Abel, 2003).. The mineral element content, amino acid content and proximate composition of the leaves has been reported by (Eyo & Abel, 2003).

Thus to increase their utilization due to the increased utilization of conventional sources of proteins coupled with rapid population growth which has prompted research efforts into finding alternative sources of proteins that are cheap and abundantly available, there is need to process the whole leaves into a high protein product such as protein isolate and then examine the suitability of this isolate as functional ingredients in food formulations and as food supplements. However, the ultimate success of utilizing any plant protein as food ingredients depends largely on its physico-chemical and functional properties. The present study therefore is aimed at isolating and evaluating the proximate composition of the protein isolates in Manihot esculenta crantz

Statement of the Problem

Despite the potential value of cassava leaves, there might be limited data on their nutritional content, especially when obtained from roadside farms. Roadside farms may be subject to different environmental conditions and potential contaminants, which can influence the composition of the leaves. Therefore, conducting a proximate analysis on the leaves obtained from a roadside farm will help evaluate their nutritional quality and safety for consumption or utilization.

Objectives of the Study:

The main objectives of the study are as follows:

• To conduct a proximate analysis on the leaves of cassava plants obtained from a roadside farm.
• To determine the nutritional composition of the cassava leaves, including their protein, carbohydrate, fat, fiber, moisture, and ash content.
• To assess the potential presence of any harmful substances or contaminants in the leaves.

Research Questions:

The study will address the following research questions:

• What is the proximate nutritional composition of cassava leaves obtained from the roadside farm?
• Are there any significant differences in the nutritional content of cassava leaves from a roadside farm compared to those from other sources?
• Are there any potential contaminants or harmful substances present in the cassava leaves from the roadside farm?

Research Hypotheses:

The study will test the following hypotheses:

• There is no significant difference in the proximate nutritional composition of cassava leaves obtained from a roadside farm compared to leaves from other sources.
• The cassava leaves from the roadside farm do not contain any harmful substances or contaminants at levels that pose health risks.

Significance of the Study:

The study’s findings will have several implications and contributions, including:

• Providing valuable information on the nutritional composition of cassava leaves from roadside farms, which can help promote their utilization as a food source or animal feed.
• Enhancing understanding of the potential impact of roadside farming on the nutritional quality and safety of cassava leaves.
• Assisting farmers, nutritionists, and researchers in making informed decisions regarding the use of cassava leaves for various purposes.

Scope / Limitations of the Study:

The study’s scope will be limited to conducting a proximate analysis on the cassava leaves obtained from a specific roadside farm. The analysis will focus on determining the protein, carbohydrate, fat, fiber, moisture, and ash content. However, the study will not delve into other aspects of cassava leaf nutrition or assess potential contaminants in detail.

Definition of Terms:

Proximate Analysis:

A laboratory method used to determine the basic nutritional composition of a food or plant sample, including protein, carbohydrate, fat, fiber, moisture, and ash content.

Cassava:

A tropical plant (Manihot esculenta) with starchy tuberous roots, commonly cultivated for its edible tubers and leaves.

Roadside Farm:

A farm or agricultural plot located along the side of a road or highway.

Nutritional Composition:

The proportion of various nutrients present in a food or plant sample, usually expressed as a percentage of the total weight