## 3 Results and Discussion
### Effect of Drying on Cassava Leaves Quality
#### 3.2.2 Effect of Drying Temperatures on Cassava Leaves Quality
 } & \multicolumn{6}{c}{**Retention (\%)**} \\ \cline{6-10}  & & & & **Cruude** & & **Vitamin** & \(\beta\)**-** & **Lutein** & **Chlorophyll–** & **Chlorophyll–** & **Total** \\  & & & & **Proteins** & **C** & **Cruote** & **\(\alpha\)** & **\(b\)** & **Cyanide** \\ \hline \multirow{2}{*}{Fresh} & \multirow{2}{*}{-} & 72.34 \(\pm\) & 0.99 \(\pm\) & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{ab}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} & \multirow{2}{*}{100.00 \({}^{\mathrm{a}}\)} \\  & & 0.89 \(\pm\) & 0.00 \({}^{\mathrm{a}}\) & & & & & & & \\ \multirow{2}{*}{40 \({}^{\circ}\)C} & 14.00 \(\pm\) & 8.93 \(\pm\) & 0.56 \(\pm\) & 103.56 \(\pm\) & 29.25 \(\pm\) & 91.55 \(\pm\) & 87.84 \(\pm\) & 66.77 \(\pm\) 1.48 \({}^{\mathrm{bc}}\) & 68.70 \(\pm\) 2.27 \({}^{\mathrm{b}}\) & 82.46 \(\pm\) \\  & 0.00 & 0.17 \(\pm\) & 0.02 \({}^{\mathrm{b}}\) & 2.83 \({}^{\mathrm{a}}\) & 10.27 \({}^{\mathrm{a}}\) & 5.83 \({}^{\mathrm{a}}\) & 4.35 \({}^{\mathrm{d}}\) & 66.77 \(\pm\) 1.48 \({}^{\mathrm{bc}}\) & 68.70 \(\pm\) 2.27 \({}^{\mathrm{b}}\) & 9.02 \({}^{\mathrm{b}}\) \\ \multirow{2}{*}{50 \({}^{\circ}\)C} & 53.4 \(\pm\) & 8.09 \(\pm\) & 0.50 \(\pm\) & 100.77 \(\pm\) & 57.50 \(\pm\) & 95.95 \(\pm\) & 89.22 \(\pm\) & 71.40 \(\pm\) 5.63 \({}^{\mathrm{bc}}\) & 72.40 \(\pm\) 6.19 \({}^{\mathrm{b}}\) & 2.56 \({}^{\mathrm{b}}\) \\  & 0.07 & 1.34 \({}^{\mathrm{a}}\) & 0.09 \({}^{\mathrm{bc}}\) & 2.45 \({}^{\mathrm{a}}\) & 10.97 \({}^{\mathrm{d}}\) & 0.80 \({}^{\mathrm{bc}}\) & 2.03 \({}^{\mathrm{d}}\) & 71.40 \(\pm\) 5.63 \({}^{\mathrm{bc}}\) & 72.40 \(\pm\) 6.19 \({}^{\mathrm{b}}\) & 2.56 \({}^{\mathrm{b}}\) \\ \multirow{2}{*}{60 \({}^{\circ}\)C} & 2.52 \(\pm\) & 6.64 \(\pm\) & 0.41 \(\pm\) & 99.52 \(\pm\) & 75.68 \(\pm\) & 94.80 \(\pm\) & 86.67 \(\pm\) \\  & 0.28 & 1.24 \(\pm\) & 0.09 \(\pm\) & 2.38 \(\pm\) & 2.25 \(\pm\) & 1.31 \({}^{\mathrm{b}}\) & 2.36 \({}^{\mathrm{d}}\) & 66.03 \(\pm\) 5.07 \({}^{\mathrm{c}}\) & 66.94 \(\pm\) 5.06 \({}^{\mathrm{b}}\) & 66.95 \(\pm\) \\ \multirow{2}{*}{70 \({}^{\circ}\)C} & 1.33 \(\pm\) & 7.29 \(\pm\) & 0.46 \(\pm\) & 102.07 \(\pm\) & 88.15 \(\pm\) & 99.77 \(\pm\) & 92.93 \({}^{\mathrm{a}}\) & & 2.01 \({}^{\mathrm{c}}\) \\  & 0.03 & 1.00 \({}^{\mathrm{bc}}\) & 0.07 \({}^{\mathrm{bc}}\) & 1.80 \({}^{\mathrm{a}}\) & 12.01 \({}^{\mathrm{bc}}\) & 1.68 \({}^{\mathrm{ab}}\) & 0.36 \({}^{\mathrm{bc}}\) & 72.85 \(\pm\) 1.32 \({}^{\mathrm{b}}\) & 73.88 \(\pm\) 2.37 \({}^{\mathrm{b}}\) & 10.60 \({}^{\mathrm{d}}\) \\ \multirow{2}{*}{80 \({}^{\circ}\)C} & 1.01 \(\pm\) & 6.41 \(\pm\) & 0.41 \(\pm\) & 100.54 \(\pm\) & 106.60 & 102.87 \(\pm\) & 94.73 \(\pm\) \\  & 0.01 & 0.70 \({}^{\mathrm{c}}\) & 0.05 \({}^{\mathrm{c}}\) & 4.97 \(\pm\) & 5.12 \({}^{\mathrm{a}}\) & 4.00 \({}^{\mathrm{a}}\) & 2.67 \({}^{\mathrm{b}}\) & 71.89 \(\The remaining \(\beta\)-carotene in cassava leaves dried at 50, 60, 70, and 80 \({}^{\circ}\)C was not significantly different from that in fresh leaves, retaining 95.95%, 94.80%, 99.77%, and 102.87%, respectively. However, at 40 \({}^{\circ}\)C, the \(\beta\)-carotene content was significantly lower, at 91.55%. The higher drying temperatures, which reduced drying time, resulted in less \(\beta\)-carotene degradation, as observed in dried apricots [35]. Similarly, [PERSON] et al. found that drying tomatoes at 80 \({}^{\circ}\)C retained more \(\beta\)-carotene compared to drying at 40 \({}^{\circ}\)C or 60 \({}^{\circ}\)C [36]. The lutein content significantly decreased after drying with a cabinet dryer at all temperatures, with retention levels ranging from 86.67% to 94.73%.