Cassava Leaf Research Articles

LIQUID SOAP FORMULATION FROM ETHANOLIC EXTRACT OF CASSAVA LEAVES (Manihot esculenta Crantz) WITH COCAMIDE DEA AS SURFACTANT

The ethanol extract of cassava leaves contains various secondary metabolites that have antibacterial activity against Escherichia coli, Staphylococcus aureus, and Shigella sp., and thus can be used as active ingredients in liquid soap preparation. Liquid soap formulations generally use sodium lauryl sulfate (SLS) as a surfactant, which can cause irritation and skin dryness. This study aimed to formulate an ethanol extract from cassava leaves into a liquid soap preparation using cocamide DEA as a surfactant to reduce skin irritation. The study was conducted in an experimental laboratory. Cassava leaves were extracted by maceration using ethanol. Three liquid soap formulas from cassava leaf extract were developed with different extract concentrations: F1 (1%), F2 (3%), and F3 (5%). The liquid soaps were evaluated in terms of organoleptic properties, pH, homogeneity, viscosity, foam height, and foam stability. The study showed that cassava leaves extract could be formulated into a homogeneous liquid soap with a pH range of 7.0–7.5, viscosity of 143.6–306.2 cps, foam height of 53.33–60.00 mm, and foam stability of 75.01–82.36%. F3 is the optimum formula with the best physical characteristics of the preparation in terms of organoleptic properties, foam height, and foam stability. Keywords: cocamide DEA, cassava leaves, liquid soap, surfactant

Impact Assessment of Vehicular Poly-Aromatic Hydrocarbon Emmissions on Cassava Leaves and Tubers along Owerri – Port Harcourt Highway, Nigeria

Poly-aromatic hydrocarbon (PAH) effluents arising from vehicular spent petroleum products on highways were assessed. Analysis of this impact on cassava leaves and tubers on highway using the method of AOAC, 1990 revealed xylene to be of highest concentration, 0.1449 and 0.1865mm/g in leaves and roots respectively. Other PAHs analyzed were found to contain as follows: acenapthylene (0.0003 and 0.0312mm/g), phenanthlene (0.0029 and 0.0003mm/g), anthracene (0.0067 and 0.0127mm/g), 1,2-benzathracene (0.0161 and 0.0126mm/g), benzo(k)fluorine (0.0001 and 0.223mm/g) and pyrene (0.0169 and 0.0329mm/g) for leaves and roots respectively. From these findings, the concentration of PAH is highest in cassava roots than leaves and this justifies its hazardous effects on humans. Therefore, environmental monitoring of poly aromatic hydrocarbons in food is imperative in evaluating the possible toxicity of the impact as well as the carcinogenic potential of these compounds to humans via intake.

A robust and light-weight transfer learning-based architecture for accurate detection of leaf diseases across multiple plants using less amount of images.

Leaf diseases are a global threat to crop production and food preservation. Detecting these diseases is crucial for effective management. We introduce LeafDoc-Net, a robust, lightweight transfer-learning architecture for accurately detecting leaf diseases across multiple plant species, even with limited image data. Our approach concatenates two pre-trained image classification deep learning-based models, DenseNet121 and MobileNetV2. We enhance DenseNet121 with an attention-based transition mechanism and global average pooling layers, while MobileNetV2 benefits from adding an attention module and global average pooling layers. We deepen the architecture with extra-dense layers featuring swish activation and batch normalization layers, resulting in a more robust and accurate model for diagnosing leaf-related plant diseases. LeafDoc-Net is evaluated on two distinct datasets, focused on cassava and wheat leaf diseases, demonstrating superior performance compared to existing models in accuracy, precision, recall, and AUC metrics. To gain deeper insights into the model's performance, we utilize Grad-CAM++.

Leaf disease classification with Multiple-model deep learning

The wilting of leaves caused by disease poses risks to both harvest yield and the environment. Therefore, the timely detection of disease signs on leaves is crucial to enable farmers to prevent disease outbreaks and safeguard their crops. However, manually observing all diseased leaves on a large scale demands substantial time and human effort. In this study, we propose an effective method for automated disease detection on leaves. Specifically, this method utilizes images captured from mobile phones. The proposed technique combines four models (ensemble of models) with distinct features: (1) ResNeXt50 model with a high-quality image processing, (2) ViT model with a low-quality image processing, (3) Efficientnet B5 model combines a self-learning with noisy input, and (4) Mobilenet V3 model with image segmentation. Experimental results demonstrate that the proposed method outperforms some of the state-of-the-art methods on TLU-Leaf dataset (ours) with F1-score of 90% and Cassava Leaf Disease dataset with F1-score of 87%.

Preliminary study of cassava leaf extract feasibility as a natural textile dye

One of the requirements of the batik textile industry is to use natural, safe, and environmentally friendly dyes. We researched different particle sizes and extraction temperatures to achieve the optimal chlorophyll concentration and mordant concentration for color durability and effectiveness. Before extraction, cassava leaves were dried and crushed to various sizes, i.e. 20, 40, and 60 mesh. Extraction temperatures were set to 30, 40, 50, 60, and 70 oC. Mordant concentrations were varied to 20, 30, and 40 gram/l, and were assessed as pre-mordanting, meta- mordanting, and post-mordanting. The chlorophyll concentration was measured using a UV-Vis spectrophotometer at a 645 nm and 665 nm wavelength. It was found that cassava leaves had the potential to become a natural dye for textiles because of their high chlorophyll concentration. The highest concentration was 16.001 mg/l, obtained from a simplicial size of 40 mesh and extraction temperature of 30 oC while the optimal result at a concentration of mordant 40 grams by using a meta-mordanting process.

Characterization and Investigation of Biosorption of Copper (II) from Simulated Wastewater Using Chemically Modified Cassava Leaves (Manihot esculenta)

Characterization and Investigation of Biosorption of Copper (II) from Simulated Wastewater Using Chemically Modified Cassava Leaves (<i>Manihot esculenta</i>)

The Effect of the Environment on the Case Hardening Characteristics of AISI 1018 Steel during Cassava Leaf Pack Cyaniding

As part of a comprehensive study on eco-friendly processing techniques, the influence of the heat treatment environment on the case hardening of AISI 1018 steel using pulverized cassava leaf was studied. The process was carried out at two different temperatures (850 °C and 950 °C) and under three environmental conditions: Process 1, the control experiment, was carried out in air only; in Process 2, the medium comprised pulverized cassava leaves; and in Process 3 a combination of pulverized cassava leaves plus barium carbonate (BaCO3) was used as an energizer (CBC mixture). Vickers microhardness testing and scanning electron microscopy were used to evaluate the effect of the processing environment on the case hardening of the steel. As expected, regardless of the processing temperature, Process 1 resulted in little or no hardening of the steel surface. However, notable case hardening occurred when the steel specimens were subjected to either Process 2 or Process 3. Furthermore, the inclusion of barium carbonate in Process 3 significantly enhanced the case hardening effectiveness of the cassava leaf in terms of the rate of and maximum hardness achieved. A maximum enhancement was observed at 950 °C. After 1 h, the increase in hardness was 160% and 280% for Process 2 and Process 3, respectively. Upon increasing the processing time to 5 h, the increase in hardness due to Process 2 was raised to 254%, while that of Process 3 remained at approximately 280%. The diffusivity of AISI 1018 was calculated using the microhardness data. The diffusivity was highest in Process 2 samples with values of 1.568 × 10−9 m2/s at 850 °C and 1.893 × 10−9 m2/s at 950 °C. Effective case hardening of AISI 1018 steel was carried out using the medium of cassava leaf, without the addition of barium carbonate (BaCO3) as an energizer.

Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Serbuk Pewarna Instan Daun Singkong (Manihot utilissima Pohl.)

&#x0D; &#x0D; &#x0D; Natural dyes can be used as an alternative to minimize the negative effects of using synthetic dyes. One type of natural dye that can be used is cassava leaves, because cassava leaves have a fairly high chlorophyll, namely 27.446 mg/g. The purpose of this study was to determine the effect temperature and time of drying to produce instant dye powder from cassava leaves. The research design used was factorial completely randomized design with drying temperature treatment consisting of 3 levels: (50 ?C, 60 ?C and 70 ?C) and drying time treatment with 3 levels: (4 hours, 5 hours and 6 hours). This study was repeated 2 times to produce 18 experimental units. The data were analyzed by analysis of variance, if the treatment had a significant effect, it was continued with Duncan's Multiple Range Test. The results showed that the interaction of temperature and drying time significantly affected the yield, moisture content, ash content, total chlorophyll, solubility, solubility time and brightness level (L*) of cassava leaf instant dye powder. The characteristics of the best cassava leaf instant dye powder were obtained at a drying temperature of 50 ?C and a drying time of 4 hours with a yield of 9.73%, water content 7.29%, ash content 0.75%, total chlorophyll 9.86 mg/g, solubility 42.96%, and color with criteria of brightness (L) 27.10, greenish (a*) - 33.80 and yellowish (b*) 9.00.&#x0D; &#x0D; &#x0D;

Substitution of Noodles Made from Banana Flour and Cassava Leaf Flour as Functional Food

Noodles are a processed food rich in starch made from flour moulded lengthwise like threads and are one of the favourite foods of Indonesian people. This activity aims to find out the noodle formulation by substituting banana flour and cassava leaf flour and the results of organoleptic tests and proximate analysis. The research method was carried out experimentally using a Completely Randomized Design (RAL). The Kruskall Wallis test results, colour, aroma, texture and taste parameters showed P&lt;0.05, there was a significant difference in the treatment of F1, F2, F3, and F4 with the substitution of banana flour and cassava leaf flour. The ANOVA test results showed P&lt;0.05, there were significant differences in the F1, F2, F3, and F4 treatments on water content, ash content, protein content, fat content, crude fibre content and carbohydrate content in noodles with the substitution of banana flour and leaf flour. cassava. This activity concludes that there is a real difference in the treatment of F1, F2, F3, and F4 with the substitution of banana flour and cassava leaf flour. There were real differences in the treatment of F1, F2, F3, and F4 on water content, ash content, protein content, fat content, crude fibre content and carbohydrate content in noodles with the substitution of banana flour and cassava leaf flour. The suggestion from this research is that banana flour and cassava leaf flour have the potential to substitute ingredients for wheat in making functional foods.

Lightweight modified attention based deep learning model for cassava leaf diseases classification

Lightweight modified attention based deep learning model for cassava leaf diseases classification

Utilization of Minerals in Pregnant West African Dwarf Goats Fed Cassava Peel and Leaf Meal as a replacement for wheat offal and Palmkernel cake in a Guinea Grass Based Diet

Utilization of Minerals in Pregnant West African Dwarf Goats Fed Cassava Peel and Leaf Meal as a replacement for wheat offal and Palmkernel cake in a Guinea Grass Based Diet

Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Keripik Daun Singkong Sebagai Alternatif Usaha Masyarakat Desa Pucak Kecamatan Tompobulu Kabupaten Maros

This community service activity program is in collaboration with villages supported by the Indonesian Muslim University. This activity aims to increase and grow the knowledge of the Pucak village community regarding the development of economical products from cassava leaves, namely processing them into cassava leaf chips. This activity will be carried out in Pucak village, Tompubolo District, Maros Regency. Based on the situation analysis in Pucak Village, Tompubolo District, Maros Regency, several problems arise, namely: 1) The low level of public knowledge about cassava leaves which can be processed into new products on a household scale. 2) It is necessary to arouse public interest in increasing consumption value to increase income from a commodity, including cassava leaves. Based on the results of initial observations and interviews conducted with the village, it can be concluded that the problems and conditions of partners in Pucak village are that it is known that the source of income for the people of Pucak village is daily income whose nominal value is uncertain. Therefore, the solution offered to Pucak Village, Tompobulu District, Maros Regency is that the community service implementation team will carry out outreach and practice in making economical products of cassava leaf chips which have sales value and can increase household economic income.

Marketing Strategy for Cassava Leaf Jerky Business Development in Efforts to Improve the Economy on a Home Industry Scale

Micro, Small and Medium Enterprises (MSMEs) are business activities carried out by the community. When running a small or medium business, business development is necessary. Business development is carried out for the reason of obtaining maximum profits as long as the planned sales targets are exceeded. The maximum profits obtained will have a big influence on business actors so they can expand and develop their business and also help improve the economy of an entrepreneur. An entrepreneur must also have a sales strategy in developing his business, such as a marketing strategy, updating labels and packaging, to improve any marketing that can help improve the community's economy. This activity is a collaboration between students who are guided by lecturers and Micro, Small and Medium Enterprises (MSME) partners, Cassava Leaf Jerky. The implementation of this service is carried out by producing efficient and more effective marketing so that it can easily increase the amount of cassava leaf jerky production.

Distinct heat response molecular mechanisms emerge in cassava vasculature compared to leaf mesophyll tissue under high temperature stress

With growing concerns over global warming, cultivating heat-tolerant crops has become paramount to prepare for the anticipated warmer climate. Cassava (Manihot esculenta Crantz), a vital tropical crop, demonstrates exceptional growth and productivity under high-temperature (HT) conditions. Yet, studies elucidating HT resistance mechanisms in cassava, particularly within vascular tissues, are rare. We dissected the leaf mid-vein from leaf, and did the comparative transcriptome profiling between mid-vein and leaf to figure out the cassava vasculature HT resistance molecular mechanism. Anatomical microscopy revealed that cassava leaf veins predominantly consisted of vasculature. A thermal imaging analysis indicated that cassava experienced elevated temperatures, coinciding with a reduction in photosynthesis. Transcriptome sequencing produced clean reads in total of 89.17G. Using Venn enrichment, there were 65 differentially expressed genes (DEGs) and 93 DEGs had been found highly specifically expressed in leaf and mid-vein. Further investigation disclosed that leaves enhanced pyruvate synthesis as a strategy to withstand high temperatures, while mid-veins fortified themselves by bolstering lignin synthesis by comprehensive GO and KEGG analysis of DEGs. The identified genes in these metabolic pathways were corroborated through quantity PCR (QPCR), with results aligning with the transcriptomic data. To verify the expression localization of DEGs, we used in situ hybridization experiments to identify the expression of MeCCoAMT(caffeoyl-coenzyme A-3-O-methyltransferase) in the lignin synthesis pathway in cassava leaf veins xylem. These findings unravel the disparate thermotolerance mechanisms exhibited by cassava leaves and mid-veins, offering insights that could potentially inform strategies for enhancing thermotolerance in other crops.

Occurrence, Distribution and Farmers' Perceptions of Cassava Diseases in Gabon, Central Africa

Aims: In order to identify and assess the level of cassava diseases in farms present in Gabon, disease surveys were carried out across the country in 2021 and 2022.&#x0D; Methodology: The method used is based on administration of questionnaire to cassava growers, supplemented by the recognition of disease symptoms on 30 randomly selected plants in farms.&#x0D; Results: Some 201 cassava growers were interviewed, 84.04% (n=169) of them were women and 15.92% (n=32) men. Nearly 65.41% of the farmers interviewed had a primary school education and were aged between 51 and 55. The majority of these producers had farming as their main activity (89.73%). The results showed the occurrence of five cassava diseases in the study area: cassava mosaic (Im = 60.22%; Sm = 2.95), anthracnose (Im = 19.45%; Sm = 3), leaf necrosis (Im= 9.95%; Sm = 2.71), bacteriosis (Im = &lt;1%; Sm = 3), and root rot (Im = &lt;1%; Sm = 2.61). Among these diseases, mosaic was the most frequently observed in the provinces surveyed. Its incidence was lowest in Estuaire (38.40%) and highest in Ogooué-Ivindo (71.36%) and Ogooué-Maritime (71.76%). Anthracnose incidence was lowest in Moyen-Ogooué (4.05%) and highest in Haut-Ogooué (36.50%). For leaf necrosis, Woleu-Ntem (0.71%) and Ogooué-Ivindo (31.11%) recorded the lowest and highest incidence respectively.&#x0D; Conclusion: In order to control these cassava diseases, it is important to initiate and implement awareness campaigns and training workshops for growers to encourage them to adopt good farming practices.

Characterization of the Cassava Mycobiome in Symptomatic Leaf Tissues Displaying Cassava Superelongation Disease.

Superelongation disease (SED) is a fungal disease that affects cassava in the Caribbean. The symptoms include the appearance of dry necrotic spots and lesions on the leaves, which may severely affect the plant yield. However, the primary causal pathogen is difficult to culture and isolate in the lab because of its slow growth and potential contamination from faster-growing organisms. In addition, the leaf symptoms can be confused with those caused by other pathogens that produce similar necrotic spots and scab-like lesions. There is also little or no information on the contribution of endophytes, if any, to disease symptoms in cassava, a plant where the disease is prevalent. Therefore, this study aimed to characterize the fungal communities in cassava associated with SED symptoms by analyzing gross fungal morphology and performing metagenomics profiling. First, several individual pathogenic fungi were isolated and cultured from diseased cassava leaf tissues from seven locations in Barbados (BB). Both culture isolation and molecular community analyses showed the presence of several other fungi in the disease microenvironment of symptomatic cassava leaves. These included Fusarium, Colletotrichum, and Alternaria species and the suspected species Elsinoë brasiliensis synonym Sphaceloma manihoticola. Additionally, a community analysis using ITS2 amplicon sequencing of 21 symptomatic leaf tissues from BB, St. Vincent and the Grenadines (SVG), Trinidad and Tobago (TT), and Jamaica (JA) revealed that the disease symptoms of superelongation may also result from the interactions of fungal communities in the mycobiome, including Elsinoë species and other fungi such as Colletotrichum, Cercospora, Alternaria, and Fusarium. Therefore, we suggest that examining the pathobiome concept in SED in the future is necessary.

Effect of vitaliquid multivitamin addition and cassava leaf flour to feed on the growth and survival of saline tilapia fry (Oreochromis niloticus)

Saline tilapia (Oreochromis niloticus) is a fish that is relatively easy to maintain in fresh or brackish water conditions. Adding cassava leaf meal and multivitamin vitaliquid to the feed can increase the high appetite of fish and accelerate the growth of saline tilapia. This research was implemented to find the effectiveness of multivitamin vitaliquid on the growth and survival rate of saline tilapia (Oreochromis niloticus). The rule used is an experiment with a Completely Randomized Design (CRD), four treatments and six replications. Data showed that the largest absolute weight growth was achieved by P4 of 4.98 ± 3.14 grams, while the smallest result was at P1 which was 2.78 ± 0.21 grams. The greatest absolute length growth was achieved at P3 resulting in a length of 2.3 ± 0.86 cm, while the smallest result was at P1 which was 1.3 ± 0.41. The highest specific growth rate was achieved at P3 11.35 ± 0.57%, while the lowest was at P2 of 9.53 ± 1.58%. The highest survival rate of saline tilapia was found in P1 at 95%, while the lowest was found in P3 and P4 which had no different results, 81.7%. The effectiveness of multivitamin vitaliquid in commercial feed given cassava leaf flour in terms of absolute weight growth, absolute length growth, specific growth rate and survival of saline tilapia fry is very effective compared to just being given pellet feed.

Presepsi Konsumen Pada Makanan Tradisional Cassava Leaf Dendeng

This research began when the researchers offered traditional food product "Cassava leaf dendeng" to tourists, while introducing a new innovation from the creativity of the local community. "Cassava leaf dendeng" originates from South Solok. However, when offering the product, none of the tourists were interested in trying it because they couldn't imagine the taste of "Cassava leaf dendeng". Through this research, the researchers aimed to understand consumers' perceptions of the traditional food "Cassava leaf dendeng”. This research is of descriptive type. The sample in this research consists of ten individuals, selected with a distribution of three culinary teachers, four tourists from North Sumatra, and three local residents. Data collection was carried out using purposive sampling, and the data was collected through observation, interviews, and documentation. The results of this research indicate that "Cassava leaf dendeng" with a dark green color is more preferred, and the flattened shape results in a crunchier texture. A milder aroma of "Cassava leaf dendeng" is more appealing. The seasoning used in "Cassava leaf dendeng" is savory and sweet, but it would be even better when served with sambal.

Lactobacillus buchneri and molasses can alter the physicochemical properties of cassava leaf silage

In developing countries where feed resources are scarce, cassava leaves can be used as feed for animals. However, the use of cassava leaves is limited mainly because of their high fibre content and overall acceptability by animals. The resolution to this problem is to process the cassava leaves by ensiling and using additives. Therefore, the objective of the study was to determine the effects of including different inclusion levels of molasses and bacteria concentration on the physicochemical properties of cassava leaf silage. Molasses was added at inclusion levels of 0, 3, 5 and 7 g/100g of the chopped cassava leaves, and Lactobacillus buchneri was mixed with chopped cassava leaves at different concentrations of 0, 3.1 × 106 cfu/ml, 3.1 × 108 cfu/ml and 3.1 × 1010 cfu/ml. The effects of inclusion level of molasses on the colour, smell and texture of cassava leaf silage were significant (P < 0.05). Inclusion of bacteria concentration also influenced the smell of silage (P < 0.05). Effects of the inclusion level of molasses and bacteria concentration resulted in decreased pH, crude protein and crude fibre of silage (P < 0.05). There was a quadratic relationship between Ca and K with inclusion level of molasses in cassava leaf silage (P < 0.05). A positive linear relationship was observed between Mg and molasses inclusion levels in cassava leaf silage (P < 0.05). Using principal component analysis (PCA), molasses had a strong positive correlation with PCA 1, whereas crude fibre, pH and crude protein had a positive correlation with PCA 2. The inclusion level of bacterial concentration was negatively correlated to Ca, CP, P and CF. From the study, the use of molasses and L. buchneri can greatly improve the physicochemical qualities of cassava leaf silage.

Isolation of detoxified cassava (Manihot esculenta L.) leaf protein by alkaline extraction-isoelectric precipitation: Optimization and its characterization

The cassava leaves protein isolate extraction and optimization were investigated using response surface methodology, where the maximum protein content (21.83 ± 0.41 g/100 g dm), extraction yield (18.31 ± 0.53%), and protein recovery yield (69 ± 1.31%) were obtained at optimal conditions: 114 min extraction time, 46 °C extraction temperature, 23.5 mL/g solvent/solute ratio and pH 11.0 value. The presence of toxicant (Cyanide) and anti-nutrient (tannin) in cassava leaves reduced the bio-accessibility of its protein isolate, strictly prohibiting its consumption. Therefore, detoxification was applied to diminish cyanide and tannin to 85% and 69% in leaves, respectively, where the protein content was reduced to 9.7%. However, detoxified cassava leaf protein isolate exhibited changes in the compositional, structural, morphological, molecular, and thermal characteristics compared to the controlled one. Moreover, the functional properties in protein isolate improved after detoxification at different pH conditions, which can be used as an active ingredient in various foods.