Title : Evaluation of the nutritional potential of Manihot esculenta (cassava) leaves in Baleyara, Niger Republic
Abstract:
Cassava leaves are a leafy vegetable with a high nutritional value. The present study was therefore conducted to contribute to the valorization of cassava (Manihot esculenta) leaves. The study consisted of a diagnostic survey to assess cassava leaves' production, marketing, and consumption. Another phase of this study was devoted to optimizing promising cassava leaf processing methods, and the final phase was devoted to the microbiological and organoleptic quality assessment of the produced products (tousmé, dried rehydrated tousmé, canned leaves and sauces). The diagnostic study results showed that cassava production is the prerogative of all farmers (100%) and is also the dominant crop in the village of Hollo N'zori. However, only 7.7% of traders are interested in selling cassava leaves, which are sold on Niamey's urban markets. The study revealed a cassava leaf consumption rate of 61.54%, with a generally high weekly consumption frequency of two (2) times a week. Most respondents transformed cassava leaves into tousmé (a local product made from cassava leaves) for 46.2%, and into sauce for 15.4%. In addition, the sensory evaluation showed that products made from cassava leaves had appreciable organoleptic characteristics such as taste, color, smell and texture (40% to 60% for most ratings) and better acceptability rates (26.7% to 40% for acceptable, 33.3% to 60% for moderately acceptable and 6.7% to 13.3% for very acceptable). These results will help boost the food value of manihot esculenta leaves in Niger.
Keywords: Nutritional potential, Leaves, cassava, Niger
Audience Take Away:
The aim of this project is to boost the consumption of fruit and vegetables in general, and cassava leaves in particular. As Niger is a country where micronutrient deficiencies remain a public health problem, nutritional education based on the promotion of some leafy vegetables, especially from neglected species with high nutritional value, will enable us to effectively combat these deficiencies. This document will provide scientific evidence that will serve as a basis for nutrition education to further enlighten populations.
