【摘要】 近年来，木薯叶作为一种有潜力的食品资源正日益受到关注。木薯叶不仅富含蛋白质、维生素和矿物质，还具备潜在的保健功能。同时，以木薯叶为原料的腌制菜、饼干和饮料等产品的出现，为木薯叶的食品加工带来新的发展机遇。在木薯叶食品加工过程中需要解决氰化物等抗营养因子的问题，而微生物发酵技术已被证明可以降低这些抗营养因子，同时提升木薯叶的营养价值。总之，木薯叶作为多功能食品原料，具有广泛的应用前景，可增加食品多样性，改善人们的饮食结构，并促进资源可持续利用和食品化生产。更多还原

【Abstract】 In recent years, cassava leaves as a potential food resource has received increasing attention. Cassava leaves are not only rich in protein, vitamins and minerals, but also have potential health functions. The products with cassava leaves as raw materials such as pickled vegetables, biscuits and drinks have been deve-loped. In cassava leaf food processing, the problem of anti-nutrient factors such as cyanide needs to be solved. Microbial fermentation technology has been shown to reduce these anti-nutrient factors while improving the nutritional value of cassava leaf. In short, as a multi-functional food raw material, cassava leaves have a wide range of application prospects, can increase food diversity, improve human diet structure, and promote sustainable use of resources and food production.更多还原