Condensed tannins: A factor limiting the use of cassava forage
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Journal of the Science of Food and Agriculture;33(3): 213-220
Permanent link to cite or share this item: http://hdl.handle.net/10568/29125
A study conducted to determine factors influencing the nutritional value of cassava forage other than cyanogenic glycosides; presents the results of a fiber analysis that reveals the presence of condensed tannins in the neutral-detergent fiber of cassava leave blades; also presents data on the composition and in-vitro digestibility of leaf blade, petiole, stem and whole leaf, as well as the amount of insoluble pepsin and protease in six varieties of cassava.