Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves

Elaine C S Lima,Luciana S M Moura,Márcia B S Feijo,Armando U O Sabaa‐Srur,Edna R Dos Santos,Maria C J Freitas

doi:10.1002/fsn3.16

Abstract

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (CPML) was added. The CPML was obtained from cassava leaves by isoelectric precipitation and added to cassava paste for preparation of flour in three parts 2.5, 5, and 10%. The acceptance test was done by 93 consumers of flour, using hedonic scale of 7 points to evaluate characteristics like color, scent, flavor, bitterness, texture, and overall score. By the method of quantitative descriptive analysis (QDA), eight trained tasters evaluated the following characteristics: whitish color, greenish color, cassava flavor, bitter flavor, characteristic flavor, lumpiness, raw texture, leaf scent, and cassava scent. The acceptability test indicated that flour cassava with 2.5 was preferred. Whitish color, greenish color, cassava flavor, bitter flavor, salty flavor, characteristic flavor, lumpiness texture, raw texture, and the smell of the leaves and cassava flour were the main descriptors defined for flour cassava with CPML has better characteristics.

Highlights

The cassava is considered an alimentary base for people in Africa, Asia, and Latin America assuming socioeconomical position in the world, due to its high capacity to adapt to climatic conditions
The results show that the most whitish cassava flour was F0, while the most greenish cassava flour was F3 with 10% CPML
An addition of 2.5% CPML was preferred by tasters

Summary

Introduction

The cassava is considered an alimentary base for people in Africa, Asia, and Latin America assuming socioeconomical position in the world, due to its high capacity to adapt to climatic conditions. Its roots can be cultivated and it is the principal source of carbohydrates for needy people with protein deficiency, which is one of primary factors of human malnutrition that affects a big part of population. This deficiency can be the result of lack of protein containing foods, of both animal and vegetative origin, and its high price. The cassava roots contain vitamin C, carotenoids, thiamine, riboflavin, and nicotinic acid. They represent considerable quantities of calcium and phosphorus (NEPA/UNICAMP 2006)

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