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CH Madukosiri
DC Opara

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CH Madukosiri
DC Opara

International Journal of Agricultural Policy and Research
ISSN 2350-1561
Vol.3 (4), pp. 192-197, April 2015
Available online at
Article 14/ID/JPR74/06/ pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.

Short Communication

Non-nutrient components of varieties of cassava, Manihot esculenta, crantz grown and consumed in Bayelsa State, Nigeria

*1Madukosiri CH and 2Opara DC

1Department of Biochemistry, Faculty of Basic Medical Sciences, Niger Delta University, Wilberforce Island, Bayelsa, Nigeria.
2Faculty of Clinical Sciences, College of Health Sciences University of Uyo, Nigeria.

*Corresponding Author E-mail: gginl(at)

date Received:     date Accepted: March 21, 2015     date Published:


The importance of quantification of non-nutrient components of foods in the determination of the adequacy of such materials as food nutrients has continued to be well recognized. Samples of varieties of cassava – Manihot esculenta crantz were harvested fresh from farms in Okutukutu, Yenagoa region in Bayelsa state, Nigeria. Determination of alkaloids was done using gravimetric method of Harbone, while the tannins were analyzed using Folin-Denis Spectrophotometric method. Phytates and oxalates were determined using spectrophotometric and potassium permanganate methods respectively.  Phytochemical studies showed that the non-nutritive components, alkaloids and tannins ranged from 2.37 – 3.39, and 9.65 – 9.99(%) respectively. Other anti-nutritional factors oxalates and phytates content were from 108.6 – 283.89 and 0.071 – 0.092 respectively (g/100g). Phytates levels were deemed low and should not pose any negative influence on the mineral nutrition of consumers of those cassava varieties. Since the phytochemicals and oxalates levels were deemed high in the raw cassava pulp, they should not be consumed as harvested, rather should be subjected to further processing so as to reduce the non-nutrient components to minimal acceptable levels before consumption.

Key words: Cassava- Manihot esculenta , alkaloids, tannins, phytates, oxalates, non nutrient components.

Madukosiri and Opara