Journal of Angiotherapy
Angiogenesis, Inflammation & Therapeutics | Online ISSN  2207-872X
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RESEARCH ARTICLE   (Open Access)
Contents Vol 8 (3)

Nutritional Evaluation of Cassava Meal Components and Maize in Securing Feed and Food

Shahabuddin Ahmed1,2, Mrityunjoy Biswas2*, Atiqur Rahman Sunny3, Farhana Irin4, Md Faruk Hossain5, Md Mostafizur Rahman5, Md Abu Bakar Siddique5, Md. Alauddin 6, Mrinal Kanti Debnath2, Md. Pallo Hossain2, Tufael3, 7

+ Author Affiliations

Journal of Angiotherapy 8 (3) 1-7 https://doi.org/10.25163/angiotherapy.839572

Submitted: 29 January 2024 Revised: 22 March 2024  Published: 25 March 2024 

Abstract

Background: Cassava and maize are significant crops globally, contributing to both human and animal nutrition. However, there's limited comprehensive research on their nutritional composition across various sections. This study aimed to analyze the main nutritional elements in different parts of cassava and maize to bridge this gap and potentially impact dietary recommendations and food security measures. Methods: Samples of fully matured cassava roots and leaves, as well as maize kernels, were collected and processed into flour. Physico-chemical properties, including ash content, crude protein, crude fat, crude fiber, nitrogen-free extract, metabolic energy, amino acids, minerals, and DPPH free radical activity, were analyzed using established methods. Results: Significant variations were observed in the nutritional composition across different sections of cassava and maize. Cassava leaves exhibited high ash content and crude protein, while maize flour showed higher crude fat. Cassava root and leaf flour mixture had notable mineral content and DPPH free radical activity. Cassava leaves (T3; 44.35±0.70) had the lowest nitrogen-free extract (NFE) concentration, while cassava roots (T2; 82.55±1.33) had the greatest. It's interesting to note that cassava leaves had the highest free radical activity (71.66±1.19) compared to other leaves.  Conclusion: Understanding the nutritional profile of cassava and maize sections can inform dietary recommendations and farming practices. Utilizing cassava and its byproducts, particularly in poultry feed, shows promise for improving growth performance, carcass characteristics, and meat quality. This could benefit small-scale chicken farmers by reducing costs and enhancing agricultural productivity.

Keywords: Nutrition, Cassava, maize, proximate analysis, amino acids, minerals, free radical activity

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