Abstract
Rats lost weight continuously in a feeding trial to evaluate biologically a cassava leaf protein concentrate (LPC). The crude LPC had a high tannin content, 2.2%; 47% protein, and high levels of chymotrypsin and trypsin inhibitors, 27000 and 29500 units of inhibition, respectively. The application of the plastein reaction to the crude cassava LPC yielded a product with 90% protein, brought about a tenfold reduction of the tannin content, and lowered the trypsin and chymostrypsin inhibitors concentration to a non-detectable level. The cassava plastein showed the following value for the biological parameters: PER=2.2, NPR=3.4, TD=82.5%, BV=73.6, and NPU=60.7. The cassava LPC has a deep green colour, is bitter and astringent, and is insoluble in water. The plastein has a bland taste, a pale cream colour, is soluble in water, and has a high capacity of forming emulsions which are stable to thermal processing.
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Rosas-Romero, A., Baratta, C. Composition, functional properties, and biological evaluation of a plastein from cassava leaf protein. Plant Food Hum Nutr 37, 85–96 (1987). https://doi.org/10.1007/BF01092304
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DOI: https://doi.org/10.1007/BF01092304