Cassava is a worldwide major source of food and energy, particularly in the countries of South America, Africa, and Asia. In Central Africa, saka saka is a major cassava leaf based dish. Because of their high toxicity due to cyanogen they contain, cassava leaves are diversely treated to prevent consumer intoxication. This work consisted in evaluating the main and interaction effects of three detoxification processes, washing, drying and bicarbonate treatment, on the quality of saka saka. For this purpose, the detoxification of the cassava leaves was performed following a complete factorial design of experiment. The treated material was used to prepare the saka saka dish which some physicochemical and sensual quality characteristics have been evaluated. The results have been treated by Analysis of Variance at 5% significance level. The results showed that the bicarbonate treatment is the most efficient method to reduce the cyanogen content in the cassava leaves. All the three factors and their combinations have significant effects on the leaf pH, lipids, ash and cyanide content and saka saka odor, color and taste. The combination of washing and drying is the most interesting as it is efficient, produces the most enjoyed dish and doesn’t use chemical that can induce adverse effects to consumer.
| Published in | American Journal of Applied Chemistry (Volume 9, Issue 4) |
| DOI | 10.11648/j.ajac.20210904.13 |
| Page(s) | 109-113 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Cassava, Leaves, Detoxification, Experiment, Sensual
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APA Style
Bertin Mikolo, Aristide Herlyn Wilfrid Nakavoua, Célestine Kiminou Nkounga. (2021). Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka. American Journal of Applied Chemistry, 9(4), 109-113. https://doi.org/10.11648/j.ajac.20210904.13
ACS Style
Bertin Mikolo; Aristide Herlyn Wilfrid Nakavoua; Célestine Kiminou Nkounga. Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka. Am. J. Appl. Chem. 2021, 9(4), 109-113. doi: 10.11648/j.ajac.20210904.13
AMA Style
Bertin Mikolo, Aristide Herlyn Wilfrid Nakavoua, Célestine Kiminou Nkounga. Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka. Am J Appl Chem. 2021;9(4):109-113. doi: 10.11648/j.ajac.20210904.13
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Download@article{10.11648/j.ajac.20210904.13,
author = {Bertin Mikolo and Aristide Herlyn Wilfrid Nakavoua and Célestine Kiminou Nkounga},
title = {Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka},
journal = {American Journal of Applied Chemistry},
volume = {9},
number = {4},
pages = {109-113},
doi = {10.11648/j.ajac.20210904.13},
url = {https://doi.org/10.11648/j.ajac.20210904.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20210904.13},
abstract = {Cassava is a worldwide major source of food and energy, particularly in the countries of South America, Africa, and Asia. In Central Africa, saka saka is a major cassava leaf based dish. Because of their high toxicity due to cyanogen they contain, cassava leaves are diversely treated to prevent consumer intoxication. This work consisted in evaluating the main and interaction effects of three detoxification processes, washing, drying and bicarbonate treatment, on the quality of saka saka. For this purpose, the detoxification of the cassava leaves was performed following a complete factorial design of experiment. The treated material was used to prepare the saka saka dish which some physicochemical and sensual quality characteristics have been evaluated. The results have been treated by Analysis of Variance at 5% significance level. The results showed that the bicarbonate treatment is the most efficient method to reduce the cyanogen content in the cassava leaves. All the three factors and their combinations have significant effects on the leaf pH, lipids, ash and cyanide content and saka saka odor, color and taste. The combination of washing and drying is the most interesting as it is efficient, produces the most enjoyed dish and doesn’t use chemical that can induce adverse effects to consumer.},
year = {2021}
}
TY - JOUR T1 - Effects of Cassava Leaves Detoxification Processes on the Physicochemical and Sensory Qualities of Saka Saka AU - Bertin Mikolo AU - Aristide Herlyn Wilfrid Nakavoua AU - Célestine Kiminou Nkounga Y1 - 2021/08/05 PY - 2021 N1 - https://doi.org/10.11648/j.ajac.20210904.13 DO - 10.11648/j.ajac.20210904.13 T2 - American Journal of Applied Chemistry JF - American Journal of Applied Chemistry JO - American Journal of Applied Chemistry SP - 109 EP - 113 PB - Science Publishing Group SN - 2330-8745 UR - https://doi.org/10.11648/j.ajac.20210904.13 AB - Cassava is a worldwide major source of food and energy, particularly in the countries of South America, Africa, and Asia. In Central Africa, saka saka is a major cassava leaf based dish. Because of their high toxicity due to cyanogen they contain, cassava leaves are diversely treated to prevent consumer intoxication. This work consisted in evaluating the main and interaction effects of three detoxification processes, washing, drying and bicarbonate treatment, on the quality of saka saka. For this purpose, the detoxification of the cassava leaves was performed following a complete factorial design of experiment. The treated material was used to prepare the saka saka dish which some physicochemical and sensual quality characteristics have been evaluated. The results have been treated by Analysis of Variance at 5% significance level. The results showed that the bicarbonate treatment is the most efficient method to reduce the cyanogen content in the cassava leaves. All the three factors and their combinations have significant effects on the leaf pH, lipids, ash and cyanide content and saka saka odor, color and taste. The combination of washing and drying is the most interesting as it is efficient, produces the most enjoyed dish and doesn’t use chemical that can induce adverse effects to consumer. VL - 9 IS - 4 ER -
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