Sensory evaluation of different preparations of cassava leaves from three species as a leafy vegetable
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Date
2013-11-13
Journal Title
Journal ISSN
Volume Title
Publisher
African Journal of Biotechnology
Abstract
Cassava leaves are largely consumed in Africa and are among the top three African indigenous
vegetables rich in nutrients. Leaves from bitter (Manihot utilissima), sweet (Manihot dulcis) and wild
(Manihot glaziovii) species of cassava were cooked by boiling in salted (sodium bicarbonate and table
salt) water with the addition of palm oil and ground-nut paste, following processing by “pounding”,
“pounding and then drying” and, “drying and then pounding”. The drying was done in tunnel solar drier
at temperature of 65°C on average. Nine samples (three species x three processing methods) were
evaluated by 31 panelists, using a five point hedonic scale, where 5 = like very much and 1= dislike very
much. Cassava species affected significantly (p = 0.0047; 0.0206) scoring for texture and overall
acceptability, respectively, but not for colour, aroma and taste. Processing method highly significantly
(p< 0.0001) affected all the sensory attributes scoring. Leaves from all three species were liked as leafy
vegetable, except when pounded after drying.
Description
Journal article
Keywords
Cassava leaves, cassava species, sensory characteristics, tunnel solar drying, processing methods, Rwanda
Citation
DOI: 10.5897/AJB2013.12490