The cassava is considered an alimentary base for people in Africa, Asia, and Latin America assuming socioeconomical position in the world, due to its high capacity to adapt to climatic conditions. Its roots can be easily cultivated and it is the principal source of carbohydrates for needy people with protein deficiency, which is one of primary factors of human malnutrition that affects a big part of population. This deficiency can be the result of lack of protein containing foods, of both animal and vegetative origin, and its high price.
This vegetable is characterized by its high concentration of carbohydrates that is why it is considered a caloric aliment. The cassava roots also contain vitamin C, carotenoids, thiamine, riboflavin, and nicotinic acid. They also represent considerable quantities of calcium and phosphorus (NEPA/UNICAMP 2006).
The cassava leaves have been examined in Brazil and different countries due to its nutritional characteristics and big waste in the field (Modesti 2006). High levels of protein in the cassava leaves were mentioned in different works, with its variety from 20.77 to 35.9 g/100 g (Madruga and Câmara 2000; Ortega-Flores et al. 2003; Wobeto 2003).
The utilization of biomass became a world concern, especially in Brazil, the country, which is rich in variety and quantity of foods. However, thousands of Brazilians are still starving, while a big part of biomass is wasted as in the case of subsistence plants, and the cassava (Manihot esculents Crantz) is one of them. During the harvest, it has its aerial part left in the field (Ferri 2006). The leaves contain important nutrients which could be used in a diet as a protein portion (Corrêa et al. 2004).
Sensorial evaluation is a very important tool to evaluate new dietary products because it helps to obtain aliments that are pleased a consumer. Hence, the objective of this work was to evaluate the addition of protein concentrate cassava leaves (CPML) to cassava flour by acceptance test to consumer level and by quantitative descriptive analysis (QDA) with trained tasters.