Cassava remains a major staple in the diets of humans and livestock. The increased consumption of this produce has led to the development of β-carotene bio-fortified cassava varieties. However, there is little information on the nutrient composition of these cassava varieties and their products. Therefore, this study aimed to determine the essential amino acid (EAA) contents of cassava and its products. In a completely randomized design, tubers and leaves from different varieties of cassava plants (aged one year) were harvested and used for the study. Products (fresh peeled tuber, garri, garri flour, grit, grit flour, peelings, peels and leaves) were analyzed for the main EAA. The results showed that all the EAA analyzed were present in the cassava tubers and products analyzed. The AA concentration ranged from 0.05 g/kg of histidine found in freshly peeled tubers, and garri flours of TMS 07/0593 and TMS 01/1368, respectively to a maximum leucine content of 24.35 g/kg in the leaves of TMS 01/1412. Amino acid concentrations ranged from 0.05 to 24.35 g/kg. Except for isoleucine, which was high in cassava peels and peelings, cassava leaves had the highest concentration of amino acids among the cassava varieties and products analyzed. However, TMS 01/1412 showed consistently high essential amino acid content compared to the other cassava varieties. Thus, cassava and its by-products offer a significant amino acid profile, which could be valuable for livestock nutrition.
Keywords: Cassava by-products, amino acids, nutrient composition, tuber crops, cassava leaves.
Citation: Oladimeji et al. (2026). Essential Amino Acids Profile of Tuber, Parts and Products of Selected Cassava (Manihot Esculenta Crantz) Varieties. J N food sci tech, 7(1):1-12. DOI : https://doi.org/10.47485/2834-7854.1057