Nutritional characteristics of cassava (Manihot esculenta Crantz) leaf protein concentrates obtained by ultrafiltration and acidic thermocoagulation.

Some nutritional characteristics of cassava (Manihot esculenta) leaf protein concentrates obtained by ultrafiltration were compared with that obtained by acidic thermocoagulation. Protein concentrates did not show noticeable differences in their proximal composition and amino acids content. However, higher values of total carotene, available lysine, and in vitro digestibility were found, in contrast with less content of total cyanide in protein concentrates obtained by ultrafiltration. Protein efficiency ratio (PER) values of the leaf protein concentrates obtained by ultrafiltration were higher than those obtained by thermocoagulation, 1.81 and 1.60 respectively. These values increased to 2.30 and 1.90 when the concentrates were mixed with sesame flour, in proportion according to the chemical score of their proteins.