THE USE OF CASSAVA LEAVES AS FOOD AND MEDICINAL HERBS IN RURAL COMMUNITIES AND THE PERCEIVED HEALTH

Low-cyanide ingestion is not fatal, but long-term use can cause serious health problems. In three villages in Southern Nigeria, researchers looked at cyanide levels, proximate composition, perception, and eating patterns of cassava leaf variants. Fresh cassava leaf samples (TMS 01/1368, Meotoré, B693, Jokojéu, TMS 30572, and a local variety) collected from six designated farms were analysed for free, total, and bound cyanide content, and questionnaires were administered to gather information on demographic characteristics of residents, pattern of consumption, knowledge of cyanide-related symptoms, diseases, or benefits, and perception of its use as a fenugreek substitute. Aside from the cassava leaf samples' high moisture content (65.661.31), the mean values of crude protein (27.070.70) and fibre (13.480.23) were greater than fat (7.850.38) and ash (8.380.66). The cyanide content of fresh tender leaves was higher than that of older leaves. The average age of those who eat the leaves was 41.511, with 53.6 percent of farmers and 76.1 percent of married people, and 55.6 percent having at least a primary education. 97.1 percent of respondents said they cooked with younger tender leaves, 75.5 percent said they cooked with any type (independent of cyanogenic nature), and 48.9% said they used cassava leaves for herbal preparations. Farmers (86.6 percent) had had health problems as a result of consuming badly prepared leaves, yet 15% had a family history of goitre. Because of the widespread ingestion of various cassavas incorrectly handled leaves, there is a risk of cyanide-related diseases/poisoning. As a result, immediate action is required to protect the health of the leaf consumers.

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