African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12485

Full Length Research Paper

Optimization of the sensorial quality of Saka Saka, a dish made from cassava leaves

Bertin MIKOLO
  • Bertin MIKOLO
  • Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.
  • Google Scholar
Fanny GANONGO-PO
  • Fanny GANONGO-PO
  • Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.
  • Google Scholar
Michel ELENGA
  • Michel ELENGA
  • Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.
  • Google Scholar
Kedar TSOUMOU
  • Kedar TSOUMOU
  • Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.
  • Google Scholar


  •  Received: 11 February 2024
  •  Accepted: 26 March 2024
  •  Published: 31 May 2024

References

Adadi P, Barakova NV, Krivoshapkina EF (2019). Scientific approaches to improving artisan methods of producing local food condiments in Ghana. Food Control 106:1-20.
Crossref

 

Alamu EO, Prisca C, Olaniyan B, Omosebi MO, Adegunwa MO, Chikoye D, Maziya-Dixon B (2021). Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia. Cogent Food and Agriculture 7(1):1-18.
Crossref

 

Amelework AB, Bairu MW, Marx R, Laing M, Venter SL (2023). Genotype\times environment interaction and stability analysis of selected cassava cultivars in South Africa. Plants 12(13):1-13.
Crossref

 

Awoyinka AF, Abegunde VO, Adewusi SRA (1995). Nutrient content of young cassava leaves and assessment of their acceptance as a green vegetable in Nigeria. Plant Foods for Human Nutrition 47(1):21 28.
Crossref

 

Banewicz JJ, Kenner CT (2002). Determination of Calcium and Magnesium in Limestones and Dolomites. ACS Publications; American Chemical Society 24(7):1186-1187.
Crossref

 

Bechoff A (2017). Products from Cassava Leaves. In Use and Nutritional Value of Cassava Roots and Leaves as a Traditional Food, edited by Clair Hershey pp. 8 11.
Crossref

 

Chatterjee S, Simonoff JS (2013). Handbook of regression analysis. John Wiley and Sons. 236p.
Crossref

 

Cock JH, Connor DJ (2021). Cassava. In Crop physiology case histories for major crops. Elsevier. Pp. 588 633.
Crossref

 

de Oliveira Gonçalves L, São Julião SM, Zago L, Santana I (2024). Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products. International Journal of Gastronomy and Food Science 35:100812.
Crossref

 

Ellefson WC (2017). Fat Analysis. In SS Nielsen (Éd), Food Analysis. pp. 299 314.
Crossref

 

Fogg DN, Wilkinson NT (1958). The colorimetric determination of phosphorus. The Analyst 83(988):406.
Crossref

 

Harris GK, Marshall MR (2017). Ash Analysis. In SS Nielsen (Éd.), Food Analysis pp. 287 297.
Crossref

 

Jamil S, Bujang A (2016). Nutrient and antinutrient composition of different variety of cassava (Manihot esculenta Crantz) leaves. Jurnal Teknologi 78:59 63.
Crossref

 

Joslyn MA (1950). Moisture content and total solids. In MA Joslyn (Éd.), Methods in Food Analysis pp. 47 85.
Crossref

 

Koubala BB, Laya A, Massai H, Kouninki H, Nukenine EN (2015). Physico-chemical characterization leaves from five genotypes of cassava (Manihot esculenta Crantz) consumed in the Far North Region (Cameroon). American Journal of Food Science and Technology 3(2):40-47.

 

Kruger J, Taylor JR, Ferruzzi MG, Debelo H (2020). What is food?to?food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. Comprehensive Reviews in Food Science and Food Safety 19(6):3618-3658.
Crossref

 

Lancaster PA, Brooks JE (1983). Cassava Leaves as Human Food. Economic Botany 37(3):331 348.
Crossref

 

Latif S, Müller J (2015). Potential of cassava leaves in human nutrition: A review. Trends in Food Science and Technology 44(2):147 158.
Crossref

 

Mepba HD, Eboh L, Banigo DEB (2007). Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables. African Journal of Food, Agriculture, Nutrition and Development 7(1):1-18.
Crossref

 

Mikolo B, Nakavoua, AHW, Nkounga CK (2021). Effects of cassava leaves detoxification processes on the physicochemical and sensory qualities of Saka Saka. American Journal of Applied Chemistry 9(4):109-113.
Crossref

 

Mohidin SR NSP, Moshawih S, Hermansyah A, Asmuni MI, Shafqat N, Ming LC (2023). Cassava (Manihot esculenta Crantz): A Systematic Review for the Pharmacological Activities, Traditional Uses, Nutritional Values, and Phytochemistry. Journal of Evidence-Based Integrative Medicine 28:1-26.
Crossref

 

Montagnac JA, Davis CR, Tanumihardjo SA (2009). Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement. Comprehensive Reviews in Food Science and Food Safety 8(3):181 194.
Crossref

 

Okoh PN, Onyesom I, Mokobia OE (2010). Effect of Scent Leaf (Occimum viridis) on Cyanide Content of Fermented Cassava and the Sensory Quality of its Fufu Meal. Advance Journal of Food Science and Technology 2(2):134-137.

 

Ola O, Adedayo O (2020). Analysis of cassava production and processing by various groups in support of cassava value chain in the south west of Nigeria. ISABB Journal of Food and Agricultural Sciences 9(1):11 19.
Crossref

 

Sanni L (2006). Cassava recipes for household food security. IITA pp. 1-57.

 

Sathischandra M (2022). Effects of processing methods of cassava (Manihot esculanta) leaves on detoxification of cyanogenic compounds: A short review. Journal of Agriculture and Value Addition 5(1):115-120.
Crossref

 

Scaria SS, Balasubramanian B, Meyyazhagan A, Gangwar J, Jaison JP, Kurian JT, Pushparaj K, Pappuswamy M, Park S, Joseph KS (2024). Cassava (Manihot esculenta Crantz)-A potential source of phytochemicals, food, and nutrition-An updated review 5:1-16.
Crossref

 

Siong TE, Choo KS, Shahid SM (1989). Determination of iron in foods by the atomic absorption spectrophotometric and colorimetric methods. Pertanika 12(3):313 322.

 

Sop MMK, Fotso M, Gouado I, Tetanye E, Zollo PA (2008). Nutritional survey, staple foods composition and the uses of savoury condiments in Douala, Cameroon. African Journal of Biotechnology 7(9):1339-1343.

 

Umuhozariho MG, Shayo NB, Sallah PYK, Msuya JM (2013). Sensory evaluation of different preparations of cassava leaves from three species as a leafy vegetable. African Journal of Biotechnology 12(46):6452-6459.
Crossref

 

Wiczkowski W (2018). Garlic and Onion: Production, Biochemistry, and Processing. In Handbook of Vegetables and Vegetable Processing, edited by Muhammad Siddiq and Mark A. Uebersax, 1st edition. pp. 661 682.
Crossref