## 3 Results and Discussion
### Effect of Drying on Cassava Leaves Quality
#### 3.2.2 Effect of Drying Temperatures on Cassava Leaves Quality
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Amino Acid** & **Fresh** & **40 \({}^{\circ}\)C** & **50 \({}^{\circ}\)C** & **60 \({}^{\circ}\)C** & **70 \({}^{\circ}\)C** & **80 \({}^{\circ}\)C** \\ \hline Essential amino acid & & & & & & \\ Histidine & 100.00 \({}^{\text{b}}\) & 112.32 \(\pm\) 5.07 \({}^{\text{a}}\) & 111.46 \(\pm\) 2.80 \({}^{\text{a}}\) & 108.09 \(\pm\) 2.84 \({}^{\text{a}}\) & 111.92 \(\pm\) 1.60 \({}^{\text{a}}\) & 111.85 \(\pm\) 4.15 \({}^{\text{a}}\) \\ Isoleucine & 100.00 \({}^{\text{a}}\) & 105.56 \(\pm\) 5.18 \({}^{\text{a}}\) & 105.08 \(\pm\) 1.87 \({}^{\text{a}}\) & 101.49 \(\pm\) 4.30 \({}^{\text{a}}\) & 101.72 \(\pm\) 3.84 \({}^{\text{a}}\) & 100.52 \(\pm\) 4.98 \({}^{\text{a}}\) \\ Leucine & 100.00 \({}^{\text{a}}\) & 105.63 \(\pm\) 3.34 \({}^{\text{a}}\) & 105.43 \(\pm\) 1.91 \({}^{\text{a}}\) & 101.69 \(\pm\) 3.08 \({}^{\text{a}}\) & 102.45 \(\pm\) 3.73 \({}^{\text{a}}\) & 101.62 \(\pm\) 5.26 \({}^{\text{a}}\) \\ Lysine & 100.00 \({}^{\text{a}}\) & 102.11 \(\pm\) 2.35 \({}^{\text{a}}\) & 102.75 \(\pm\) 1.50 \({}^{\text{a}}\) & 99.76 \(\pm\) 3.80 \({}^{\text{a}}\) & 100.33 \(\pm\) 2.81 \({}^{\text{a}}\) & 100.06 \(\pm\) 5.73 \({}^{\text{a}}\) \\ Methionine & 100.00 \({}^{\text{a}}\) & 107.37 \(\pm\) 3.68 \({}^{\text{a}}\) & 105.71 \(\pm\) 4.82 \({}^{\text{a}}\) & 103.75 \(\pm\) 1.80 \({}^{\text{a}}\) & 103.98 \(\pm\) 1.47 \({}^{\text{a}}\) & 103.40 \(\pm\) 7.01 \({}^{\text{a}}\) \\ Phenyalanine & 100.00 \({}^{\text{a}}\) & 105.87 \(\pm\) 3.57 \({}^{\text{a}}\) & 105.18 \(\pm\) 1.92 \({}^{\text{a}}\) & 101.44 \(\pm\) 3.49 \({}^{\text{a}}\) & 101.71 \(\pm\) 4.01 \({}^{\text{a}}\) & 101.30 \(\pm\) 5.39 \({}^{\text{a}}\) \\ Threonine & 100.00 \({}^{\text{b}}\) & 108.64 \(\pm\) 3.18 \({}^{\text{a}}\) & 107.20 \(\pm\) 2.46 \({}^{\text{a}}\) & 103.32 \(\pm\) 2.73 \({}^{\text{a}}\) & 104.09 \(\pm\) 3.13 \({}^{\text{a}}\) & 102.89 \(\pm\) 5.24 \({}^{\text{a}}\) \\ Tryptophan & 100.00 \({}^{\text{a}}\) & 109.58 \(\pm\) 7.49 \({}^{\text{a}}\) & 107.11 \(\pm\) 7.77 \({}^{\text{a}}\) & 104.96 \(\pm\) 10.51 \({}^{\text{a}}\) & 105.67 \(\pm\) 11.02 \({}^{\text{a}}\) & 105.39 \(\pm\) 10.04 \({}^{\text{a}}\) \\ Valine & 100.00 \({}^{\text{a}}\) & 106.12 \(\pm\) 5.75 \({}^{\text{a}}\) & 105.48 \(\pm\) 2.64 \({}^{\text{a}}\) & 101.30 \(\pm\) 3.22 \({}^{\text{a}}\) & 101.26 \(\pm\) 3.20 \({}^{\text{a}}\) & 99.89 \(\pm\) 4.96 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Changes in amino acids content (%) in dried cassava leaves at different drying treatments compared to that in fresh leaves. Table 4 shows the appearance and color values of dried cassava leaves. Leaves dried at all temperatures exhibited similar appearances. The drying temperature did not significantly affect the color of dried leaves in terms of hue and chroma value (\(p>0.05\)). However, the color values revealed that the \(-\)a* value, which indicates the greenness of cassava leaves, was more negative for leaves dried at 80 \({}^{\circ}\)C compared to other temperatures. Additionally, the L* value of cassava leaves dried at 80 \({}^{\circ}\)C was significantly lower than that of leaves dried at lower temperatures, which took longer. The slightly greener color of dried leaves obtained at higher drying temperatures was due to the inactivation of polyphenol oxidase enzyme, leading to a reduction in enzymatic browning [43]. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{**Drying Methods**} & \multicolumn{6}{c}{**Color Values of Ground Leaves**} \\ \cline{2-7}  & **Ground Leaves** & **L*** & **a*** & **b*** & **Hue Angle** & **Chroma** \\ \hline \multirow{4}{*}{40 \({}^{\circ}\)C} & \multirow{4}{*}{41.50 \(\pm\) 0.20 \({}^{\circ}\)} & \multirow{4}{*}{41.50 \(\pm\) 0.20 \({}^{\circ}\)} & \multirow{4}{*}{27.82 \(\pm\) 1.33 \({}^{\circ}\)} & \multirow{4}{*}{111.14 \(\pm\) 0.74 \({}^{\circ}\)} & \multirow{4}{*}{29.82 \(\pm\) 1.28 \({}^{\