Nutritional evaluation of three varieties of cassava leaves (Manihot esculenta Crantz) grown in Formosa, Argentina

•Three cassava varieties: Mico, Pomberí and Campeona (Formosa- Argentina), were analyzed.•Cyanoglycoside concentration in fresh leaves ranged from 242 to 401 ppm.•Lysine (5.92–7.02), phenylalanine (5.62–7.13), and leucine (7.35–9.30 g) were present per 100 g of protein.•81 % reduction of cyanoglycosides was achieved by a combination of blanching, dry heating and wet heating.•These results will contribute to the knowledge of the nutritional potential of cassava wastes. In Argentina, cassava leaves are considered a crop waste, despite their high content of proteins and other nutrients, like vitamins and minerals. The aim of this research was to evaluate the nutritional profile of leaves of three cassava varieties: Mico, Pomberí and Campeona, grown in Formosa province, and to study the effect of different thermal treatments on cyanoglycosides content. Protein, NDF, ADF, carbohydrates content of cassava leaves was determined. The concentration of cyanoglycosides in fresh leaves ranged from 242 to 401 ppm with the highest values being recorded in Mico and Pomberí varieties. Mean essential amino acid content was 44 %, with a predominance of lysine (5.92–7.02), phenylalanine (5.62–7.13), and leucine (7.35–9.30 g/100 g protein). In all cases, Campeona had the highest concentration of those amino acids. The greatest reduction in cyanoglycosides was achieved by combining heat treatments; the combination of “blanching − dry heating − wet heating” was the most effective tool, with an average reduction of 81 % of these compounds. The results of this work contribute to the knowledge of the nutritional potential of a plant by-product considered a crop waste; this work will set the grounds for evaluating other methods to reduce cyanoglycosides at the local level.