P1 Science Investigatory Project
CASSAVA LEAVES AS NUTRITIOUS
AND NATURAL EXTENDER TO MEAT
MARC ARTEMIUS JOSEPH PADERON
Researcher
High School Department
Los Baños, Laguna
MR. ROSS BISAREZ
Adviser
CASSAVA LEAVES AS NUTRITIOUS
AND NATURAL EXTENDER TO MEAT
Page 1
ABSTRACT
Paderon, Marc Artemius Joseph; High School Department, Los Baños, Laguna;
February 2012; CASSAVA LEAVES AS NUTRITIOUS AND NATURAL EXTENDER
TO MEAT.
Adviser: Mr. Ross Bisarez
A growing fear for food shortage especially in developing countries like the Philippines as a consequence of a continuous rise in population and the unremitting inflation of prices of basic commodities has always been there. In view of this, it is important to develop other food sources that are easily available and affordable without sacrificing its nutritive value.
This study was conducted to establish the following – 1) the phytochemical - nutritive and antinutritive composition of cassava leaves through research; 2) the degree of acceptability of cassava leaves as a nutritious and natural extender to meat; and 3) the affordability of cassava leaf products in terms of cost.
Younger cassava leaves were gathered, washed and air-dried. Processed cassava leaves were mixed with other ingredients to determine the effectiveness of cassava leaves as nutritious and natural extender to meat. A 50 – 50% formulation with the earlier composed of cassava leaves and the latter using pure beef mixture.
The 9-point Hedonic Scale was used to evaluate the degree of acceptability of cassava leaves as a nutritious and natural extender to food in terms taste, texture and appearance. Using random sampling, inexperienced respondents were invited to a food tasting activity to establish its acceptability.
Research from existing literature, studies and experiments showed the presence of alkaloids, flavonoids, tannins, cardiac glycosides, anthraquinone, phlobatinnins, saponins and anthrocyanosides. Vitamins A, C and E and minerals, namely, calcium, magnesium,
CASSAVA LEAVES AS
AND NATURAL EXTENDER TO MEAT
MARC ARTEMIUS JOSEPH PADERON
Researcher
High School Department
Los Baños, Laguna
MR. ROSS BISAREZ
Adviser
CASSAVA LEAVES AS NUTRITIOUS
AND NATURAL EXTENDER TO MEAT
Page 1
ABSTRACT
Paderon, Marc Artemius Joseph; High School Department, Los Baños, Laguna;
February 2012; CASSAVA LEAVES AS NUTRITIOUS AND NATURAL EXTENDER
TO MEAT.
Adviser: Mr. Ross Bisarez
A growing fear for food shortage especially in developing countries like the Philippines as a consequence of a continuous rise in population and the unremitting inflation of prices of basic commodities has always been there. In view of this, it is important to develop other food sources that are easily available and affordable without sacrificing its nutritive value.
This study was conducted to establish the following – 1) the phytochemical - nutritive and antinutritive composition of cassava leaves through research; 2) the degree of acceptability of cassava leaves as a nutritious and natural extender to meat; and 3) the affordability of cassava leaf products in terms of cost.
Younger cassava leaves were gathered, washed and air-dried. Processed cassava leaves were mixed with other ingredients to determine the effectiveness of cassava leaves as nutritious and natural extender to meat. A 50 – 50% formulation with the earlier composed of cassava leaves and the latter using pure beef mixture.
The 9-point Hedonic Scale was used to evaluate the degree of acceptability of cassava leaves as a nutritious and natural extender to food in terms taste, texture and appearance. Using random sampling, inexperienced respondents were invited to a food tasting activity to establish its acceptability.
Research from existing literature, studies and experiments showed the presence of alkaloids, flavonoids, tannins, cardiac glycosides, anthraquinone, phlobatinnins, saponins and anthrocyanosides. Vitamins A, C and E and minerals, namely, calcium, magnesium,
CASSAVA LEAVES AS
References: Adrian, J. and Peyrot, F. 1971; Possible Use of Cassava Leaf (ManihotUtilissima) in Human Nutrition Eggum, B.O. 1970; The Protein Quality of Cassava Leaves, B.R.Nutrition Volume 24 (3), 761768 Etejera, Emmanuel & Bhat, Ramakrishna, 1985; Traditional Preparation and Uses of Cassava in 331 – 348 Langer, R.H.M., 1995; Alfala, lucerne Medicago sativa (Leguminosae - Papilionoideae), pp Oyenuga, V.A. 1961; Nutritive Value of Cereal and Cassava Diets for Feeding Stuffs in Nigeria, I Terra, G.J.A., 1964; The Significance of Leaf Vegetables, Specially of Cassava in Tropical Nutrition, Geog