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
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
This study determined the nutritional composition of cassava and maize, pivotal crops for food and animal feed production globally, offering insights into dietary recommendations, agricultural practices, and food security measures in regions reliant on these staples.
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
References
Akinfala, E. O., & Tewe, O. O. (2001). Utilization of whole cassava plant in the diets of growing pigs in the tropics. Livestock research for rural development, 13(5), 13-21.
Alam, K., Chowdhury, M. Z. A., Jahan, N., Rahman, K., Chowdhury, R., Mia, M. T., & Mithun, M. H. (2023). Relationship between Brand Awareness and Customer Loyalty in Bangladesh: A Case Study of Fish Feed Company. Journal of Knowledge Learning and Science Technology ISSN: 2959-6386 (online), 2(3), 212-222.
AOAC, (2005).Association of Official Analytical Chemists, & Association of Official Agricultural Chemists (US). Official methods of analysis of the Association of Official Analytical Chemists (Vol. 18). Association of Official Analytical Chemists, USA: Maryland
AOAC, (2016).Association of Official Analytical Chemists, & Association of Official Agricultural Chemists (US). Official methods of analysis of the Association of Official Analytical Chemists (Vol. 20). Association of Official Analytical Chemists, USA: Maryland
Baxter, J. H. (1996). Amino Acids. In “Handbook of Food Analysis” Vol. 1 edited by Leo ML Nollet.
Boukhers, I., Boudard, F., Morel, S., Servent, A., Portet, K., Guzman, C., ... & Poucheret, P. (2022). Nutrition, healthcare benefits and phytochemical properties of cassava (Manihot esculenta) leaves sourced from three countries (Reunion, Guinea, and Costa Rica). Foods, 11(14), 2027.
Bressani, R. (1991). Protein quality of high-lysine maize for humans.
Dado, R. G. (1999). Nutritional benefits of speciality corn grain hybrids in dairy diets. Journal of animal science, 77(suppl_2), 197-207.
De Bosque, C., Castellanos, E. J., & Bressani, R. (1988). In ICAP Report Annual. INCAP, Guetamala.
FAO, (1990). Protein quality evaluation. In: Report of a joint FAO/WHO expert consultation. Rome, Italy: Food and Agriculture Organization of the United Nations. p 23.
FAO, (2014). Agriculture Organization of the United Nations (2014a)" Food outlook. Biannual report on global food markets, May.
Feregrino-Pe´rez, A. A., Berumen, L. C., Garci´a-Alcocer, G., Guevara-Gonzalez, R. G., Ramos-Gomez, M., Reynoso-Camacho, R., ... & Loarca-Pin~a, G. (2008). Composition and chemopreventive effect of polysaccharides from common beans (Phaseolus vulgaris L.) on azoxymethane-induced colon cancer. Journal of agricultural and food chemistry, 56(18), 8737-8744.
Hoopen, E. T., & Maïga, A. (2012). Maize production and processing. CTA.
Hossain Ifty, S.M.H., Ashakin, M.R., Hossain, B., Afrin, S., Sattar, A., Chowdhury, R., Tusher, M.I., Bhowmik, P.K., Mia, M.T., Islam, T., Tufael, M. & Sunny, A.R. (2023). IOT-Based Smart Agriculture in Bangladesh: An Overview. Applied Agriculture Sciences, 1(1), 1-6. 9563, 10.25163/agriculture.119563
Khieu, B., Chhay, T., Ogle, R. B., & Preston, T. R. (2005). Research on the use of cassava leaves for livestock feeding in Cambodia. In Proceeding of the regional workshop on “The use of cassava roots and leaves for On-Farm Animal Feeding”, Hue, Vietnam (pp. 17-19).
Kuddus, M. A., Alam, M. J., Datta, G. C., Miah, M. A., Sarker, A. K., & Sunny, M. A. R. (2021). Climate resilience technology for year round vegetable production in northeastern Bangladesh. International Journal of Agricultural Research, Innovation and Technology (IJARIT), 11(2355-2021-1223), 29-36.
Kuddus, M. A., Datta, G. C., Miah, M. A., Sarker, A. K., Hamid, S. M. A., & Sunny, A. R. (2020). Performance study of selected orange fleshed sweet potato varieties in north eastern bangladesh. Int. J. Environ. Agric. Biotechnol, 5, 673-682.
Kuddus, M. A., Sunny, A. R., Sazzad, S. A., Hossain, M., Rahman, M., Mithun, M. H., ... & Raposo, A. (2022). Sense and Manner of WASH and Their Coalition with Disease and Nutritional Status of Under-five Children in Rural Bangladesh: A Cross-Sectional Study. Frontiers in Public Health, 10, 890293.
Kumar, B., Karjagi, C. G., Jat, S. L., Parihar, C. M., KR, Y., Singh, V., ... & Kumar, R. S. (2011). Maize biology: an introduction.
Lees, R. (1968). Laboratory handbook of methods of food analysis. Laboratory handbook of methods of food analysis.
Milupi, M. (2019). Evaluation of selected MRI seed maize (zea mays. l) inbred lines for tolerance to seedling drought stress (Doctoral dissertation, The University of Zambia).
Omar, N. F., Hassan, S. A., Yusoff, U. K., Abdullah, N. A. P., Wahab, P. E. M., & Sinniah, U. R. (2012). Phenolics, flavonoids, antioxidant activity and cyanogenic glycosides of organic and mineral-base fertilized cassava tubers. Molecules, 17(3), 2378-2387.
Pauzenga, U. (1985). Feeding parent stock. Zootecnica international, 17, 22-24.
Ravindran, V. (1993). Cassava leaves as animal feed: potential and limitations. Journal of the Science of Food and Agriculture, 61(2), 141-150.
Stupak, M., Vanderschuren, H., Gruissem, W., & Zhang, P. (2006). Biotechnological approaches to cassava protein improvement. Trends in Food Science & Technology, 17(12), 634-641.
Sunny, A. R., Hassan, M. N., Mahashin, M., & Nahiduzzaman, M. (2017). Present status of hilsa shad (Tenualosa ilisha) in Bangladesh: A review. Journal of Entomology and Zoology Studies, 5(6), 2099-2105.
Uchechukwu-Agua, A. D., Caleb, O. J., & Opara, U. L. (2015). Postharvest handling and storage of fresh cassava root and products: a review. Food and Bioprocess Technology, 8, 729-748.
Yeoh, H. H., & Truong, V. D. (1996). Protein contents, amino acid compositions and nitrogen-to-protein conversion factors for cassava roots. Journal of the Science of Food and Agriculture, 70(1), 51-54.
Zhang, L., Hu, P., Tang, S., Zhao, H., & Wu, D. (2005). Comparative studies on major nutritional components of rice with a giant embryo and a normal embryo. Journal of food biochemistry, 29(6), 653-661.
View Dimensions
View Altmetric
Save
Citation
View
Share