THE PROTEINS OF CASSAVA LEAVES: PHYSIOLOGICAL, NUTRITIONAL ASPECTS AND TECHNOLOGICAL IMPORTANCE

Abstract

Some aspects of leaf proteins, specially from cassava (Manihot esculenta Crantz), as physiologic origin, amino acid composition, biochemical properties, nutritional role and technological process are reviewed. Cassava leaves present high protein content (20-30% w/w dry basis), of satisfactory quality when compared to FAO recommended pattern, and also high content of vitamins A and C and minerals. Some potential applications for human nutrition, animal feed or biotechnology industries are discussed.