Effect of Some Cooking Techniques on the Chlorophyll A,b and Total Carotene Content of Cassava( Manihot Esculenta) Leaves

Student: Faith Ehinomen Obinyan (Project, 2025)
Department of Biochemistry
Western Delta University, Oghara, Delta State

Abstract

The study examined how different cooking techniques—such as boiling and frying at varying times—affect the chlorophyll a, chlorophyll b, and total carotene content of cassava (Manihot esculenta) leaves. Using spectrophotometric analysis, results showed that higher temperatures and longer cooking durations caused greater pigment losses, reducing both nutritional value and visual quality. The findings highlighted that chlorophyll and carotenoids are heat-sensitive compounds, and their degradation is influenced by temperature and cooking duration. Among the methods tested, brief boiling (1 minute) preserved the highest levels of these nutrients. The study concludes that to optimize nutrient retention, cassava leaves should be consumed fresh or boiled briefly.

Keywords
study examined different cooking techniquessuch boiling frying varying timesaffect chlorophyll
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