Formulation, Analyses And Acceptability of Cassava Leaves- Root Crop Patties

Abstract: Cassava leaves and locally grown root crops are widely available in rural communities yet remain underutilized as primary food ingredients despite their nutritional potential. This study explored the development of plant-based patties combining cassava leaves with cassava tubers, sweet potato, and lesser yam to produce a nutritious, affordable, and accessible snack suitable for everyday consumption. An experimental–developmental research design was employed using three formulations per root crop based on varying proportions of cassava leaves to roots: Treatment A (75g cassava leaves:25g root crops), Treatment B (50g cassava leaves:50g root crops), and Treatment C (25g cassava leaves:75g root crops). Sensory qualities in terms of appearance, aroma, taste, and texture were evaluated using a 9-point hedonic scale by semi-trained panelists, while general acceptability was assessed by 100 randomly selected consumers.

Statistical analyses were applied to determine significant differences among treatments. Shelf life was observed under room and refrigerated conditions, and the best-performing formulations underwent microbial and proximate analyses at NPPC Analytical and Diagnostic Laboratory, Inc., Negros to verify safety and nutritional value. This study evaluated the sensory qualities, general acceptability, shelf life, and nutritional density of patties developed from cassava leaves and root crops. Sensory evaluation and ANOVA results revealed that the leaf-to-root ratio is the primary driver of consumer preference, significantly affecting taste while appearance and aroma remained stable. Treatment B (50:50) emerged as the most effective formulation for cassava tuber and lesser yam bases, consistently earning "Extremely Delicious" ratings. However, for sweet potato bases, Treatment C (25:75) was slightly preferred.

Overall, Sweet Potato (Product B) was identified as the superior base, achieving the highest general acceptability score and a "Liked Very Much" rating. Safety and stability tests indicated that the patties are highly perishable, with a room- temperature shelf life of only two hours. Refrigeration (4–6°C) extended quality for two days, though mold growth rendered products unsafe by day five. Laboratory analysis confirmed the product’s safety, with microbial counts well below FDA limits and a total absence of E. coli and Salmonella. Proximate analysis validated the patty as a high-protein, energy-dense supplement, containing 10.93g protein, 9.29g fat, and 0.96g carbohydrates per 100g (270 kcal). The study concludes that a balanced 75:25 formulation using a sweet potato base offers the best combination of nutrition and palatability, providing a viable plant-based protein source for food security initiatives and school feeding programs.

Keywords: Cassava Leaves, Root Crops, Cassava Tubers, Sweet Potato, Lesser Yam, Plant-Based Patties, Patties.