Proximate analysis and SDS-PAGE protein profiling of cassava leaves: utilization as leafy vegetable in Nigeria

Abstract

Introduction: Cassava (Manihot esculenta Crantz) is an important starchy food crop whose leaf is yet to be adopted and utilized as leafy vegetable and as potential protein source for monogastric animals in Nigeria. Providing more nutritional information and highlighting health benefits could encourage consumption, hence this study. Methodology: Twelve varieties of cassava were collected from farmers and Genetic Resources Centre of the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Total protein content was estimated in supernatant using BSA as standard. Moisture, dry matter, protein, crude fat, ash, sodium and potassium contents were determined using standard protocols. Results: The proximate analysis show that crude protein percentage ranged from 11.81 in variety OsNo001 to 22.75 in variety IBA30572. Moisture content varied from 8.09 in OsNo001 to 10.90 in IBA011371 while ash content varied from 6.88 in IBA010040 to 9.64 in variety 1089A. Four varieties IBA950289, IBA980505, TMEB91934 and 1089A have richer proximate content in ash, protein, carbohydrate, and fat contents. The result of SDS-PAGE indicates the presence of proteins in all the cassava leaves analyzed. The SDS-PAGE cluster analysis generated four major cluster groups suggesting the presence of four types of protein. Conclusion: The cassava leaves are comparable to known leafy vegetables Amaranthus in nutritional and biochemical contents. It is evident that the protein content might be sufficient enough to adopt cassava leaves as a leafy vegetable based on the SDS-PAGE. Thus, the cassava varieties are good candidates for utilization as leafy vegetable to augment the exotic and known leafy vegetables in Nigeria.