Effect of Different Variety and Maturity on Hydrocyanic Acid (HCN) and Protein Concentration of on Cassava (Manihot esculanta, Crantz) Leaves

Authors

  • Sarah Idris
  • Rosnah Shamsudin
  • Mohd Zuhair Mohd Nor
  • Mohd Noriznan Mokhtar
  • Siti Salwa Abd Gani

DOI:

https://doi.org/10.36877/aafrj.a0000535

Abstract

There is a demand and a promising market for cassava (Manihot esculanta, Crantz) leaves as a supplementary animal feed because of their nutritional value and availability throughout the year. The hydrocyanic (HCN) and protein concentrations were determined for two local varieties, white and pulut, with two different maturities. A two-way ANOVA was conducted to Tukey's multiple ranges to observe the significant difference at p < 0.05. The results showed that maturity had a statistically significant effect on HCN concentration. Additionally, there was a significant interaction between variety and maturity, specifying that any differences in variety were dependent upon the cassava leaves' maturity and that any differences between young and mature were dependent upon which variety they were. The variety and maturity of cassava leaves had a significant effect on the concentration of protein. The results showed a considerable impact on variety and a substantial effect on maturity on the protein concentration of cassava leaves.  In summary, the young pulut had the highest protein concentration. However, the cyanide concentration in all samples was above the safe level set by World Health Organization (WHO), indicating that animals should not consume cassava leaves without adequately removing the toxic compound.

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Published

2025-07-01

How to Cite

Idris, S., Shamsudin, R., Mohd Nor, M. Z., Mokhtar, M. N., & Abd Gani, S. S. (2025). Effect of Different Variety and Maturity on Hydrocyanic Acid (HCN) and Protein Concentration of on Cassava (Manihot esculanta, Crantz) Leaves. Advances in Agricultural and Food Research Journal, 6(2). https://doi.org/10.36877/aafrj.a0000535

Issue

Vol. 6 No. 2 (2025)

Section

SHORT COMMUNICATION

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Copyright (c) 2025 Sarah Idris, Rosnah Shamsudin, Mohd Zuhair Mohd Nor, Mohd Noriznan Mokhtar, Siti Salwa Abd Gani

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