摘要：Cassava leaf samples harvested from local and genetically improved cassava varieties were processed into cassava leaf meal (CLM) and cassava leaf protein concentrate (CLPC) using the low cost village-level fractionation scheme. Chemical and physicochemical analyses were carried out to determine the proximate and amino acid s composition and to also ascertain the functional properties of the CLMs and CLPCs. The protein content of the CLPC was high at 470gkg-1 DM comparable with other conventional protein sources. Crude fibre content was 20gkg-1 DM. The crude fat was high at 216gkg-1 DM and nitrogen free extract low at 159gkg-1 DM. The amino acid profile of the CLPC showed a favourable balance of both essential and non-essential amino acid s especially for lysine, leucine, valine and tryptophan at 6.80, 9.65, 6.30 and 2.31 g/16gN, respectively. The limiting amino acid appeared to be methionine at 2.48g/16gN. The gross energy value was also noteworthy at 52.4MJkg-1. The water absorption capacity (WAC) of CLM averaged 409.6% while that of CLPC averaged 181.5%. Fat absorption capacity (FAC) was 48.3% in CLM and 33.4% in CLPC. Fat emulsion capacity (FEC) value for CLM was 27.4% and 32.5% for CLPC. Fat emulsion stability (FES) values were 41.2% and 42.9% for CLM and CLPC, respectively. The foaming capacity values were 17.7% and 32.1% in the CLM and CLPC, respectively. Foaming stability and least gelation concentration were 4.3cm3 after 30min and 9.0 for CLM as compared with 10.2cm3 and 12.5% for CLPC. The nutritive potential, low-cost and the simplicity of the production technology make CLPC attractive as a source of protein in local food production system as a practicable and ameliorative intervention strategy for the endemic protein under-nutrition in most developing regions.
