EFFECT OF HEAT TREATMENT ON ANTINUTRIENTS IN CASSAVA LEAVES
Abstract
This study investigates the effect of heat treatment on antinutritional factors in cassava leaves. Cassava leaves are rich in nutrients but contain antinutrients such as cyanogenic glycosides, tannins, and oxalates, which can pose health risks. The study employed experimental methods to subject cassava leaves to different heat treatments, including boiling and steaming. The results showed a significant reduction in antinutrient levels after heat treatment, with boiling being the most effective method. The study concludes that proper heat processing enhances the safety and nutritional value of cassava leaves.
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