ABSTRACT
A survey was conducted at Mkuranga and Rufiji districts in the Coastal Region of Tanzania. A total of 10 samples comprised of two from each of 5 varieties were subjected to three preparation methods (pounded cassava leaves as preparation method 1, boiled pounded leaves for 30 minutes as preparation method 2, and pounded leaves in hot water then boiled for 30 minutes as preparation method 3). These samples were analyzed for proximate components, β-carotene, vitamin C and cyanide content. The data was subjected to analysis of variance (ANOVA) to compare the effect of preparation methods, location and variety on the above mentioned components. Means were separated by DMRT and tested for significant by differences attributed to preparation methods and variety. The findings indicate that cassava leaves from Kiroba variety is mostly cultivated by farmers in the study area which was significantly attributed to its being tasty and high yield, following significance test by DMRT at p
MSANGI, M (2021). Effect of Cassava Leaves Preparation Methods on Sensory Quality, Retention of Proximate Components, Selected Vitamins And Cyanogenic Glycosides in Coastal Region Cassava Varieties.. Afribary. Retrieved from https://afribary.com/works/effect-of-cassava-leaves-preparation-methods-on-sensory-quality-retention-of-proximate-components-selected-vitamins-and-cyanogenic-glycosides-in-coastal-region-cassava-varieties
MSANGI, MWANAHAMISI "Effect of Cassava Leaves Preparation Methods on Sensory Quality, Retention of Proximate Components, Selected Vitamins And Cyanogenic Glycosides in Coastal Region Cassava Varieties." Afribary. Afribary, 10 May. 2021, https://afribary.com/works/effect-of-cassava-leaves-preparation-methods-on-sensory-quality-retention-of-proximate-components-selected-vitamins-and-cyanogenic-glycosides-in-coastal-region-cassava-varieties. Accessed 01 May. 2024.
MSANGI, MWANAHAMISI . "Effect of Cassava Leaves Preparation Methods on Sensory Quality, Retention of Proximate Components, Selected Vitamins And Cyanogenic Glycosides in Coastal Region Cassava Varieties.". Afribary, Afribary, 10 May. 2021. Web. 01 May. 2024. < https://afribary.com/works/effect-of-cassava-leaves-preparation-methods-on-sensory-quality-retention-of-proximate-components-selected-vitamins-and-cyanogenic-glycosides-in-coastal-region-cassava-varieties >.
MSANGI, MWANAHAMISI . "Effect of Cassava Leaves Preparation Methods on Sensory Quality, Retention of Proximate Components, Selected Vitamins And Cyanogenic Glycosides in Coastal Region Cassava Varieties." Afribary (2021). Accessed May 01, 2024. https://afribary.com/works/effect-of-cassava-leaves-preparation-methods-on-sensory-quality-retention-of-proximate-components-selected-vitamins-and-cyanogenic-glycosides-in-coastal-region-cassava-varieties