A Survey of Total Hydrocyanic Acid Content in Ready-to-Eat Cassava-Based Chips Obtained in the Australian Market in 2008

Miles, D. Howard; Jansson, Edward; Chi, My; Azer, Mounir; Day, Peter; Shadbolt, Craig; Stitt, Victoria; Kiermeier, Andreas; Szabo, Elizabeth

doi:10.4315/0362-028x.jfp-10-557

Cited by 16 publications

(6 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, even highly processed cassava-based foods can contain residual cyanide. For example, 77 % of the cassava chips tested in Australia exceeded the guideline, with a mean of 64·2 mg HCN equivalents/kg ( 41 , 42 ) . This mean concentration is greater than our cyanide residues after soaking once (Table 2).…”

Section: Discussionmentioning

confidence: 99%

Modelling potential β-carotene intake and cyanide exposure from consumption of biofortified cassava

et al. 2013

View full text Add to dashboard Cite

Vitamin A (VA) deficiency causes disability and mortality. Cassava can be crossbred to improve its β-carotene (BC) content; typical white cassava contains negligible amounts of BC. However, cassava contains cyanide and its continued consumption may lead to chronic disability. Our objective was to estimate the risk–benefit of consuming BC-enhanced cassava to increase VA intake. A total of ten American women were fed white and BC-enhanced cassava. BC and cyanide data from the feeding study were combined with African cassava consumption data to model the potential daily BC, VA and cyanide intakes of African women. If BC-enhanced cassava replaced white cassava in the diets, it could theoretically meet recommended VA intakes for the following percentages of individuals from six African countries that consume cassava as a staple crop: Angola (95 %), Central African Republic (95 %), Congo (about 100 %), Ghana (99 %), Mozambique (99 %) and Nigeria (92 %). Cyanide intake after minimal preparation of cassava could be thirteen to thirty-two times the reference dose (RfD), a toxicological exposure reference, but could be completely removed by extensive soaking. This study demonstrates that consumption of BC-enhanced cassava, processed to maintain BC and remove cyanide, theoretically increases VA intakes for African populations and other areas of the world where cassava is a staple crop.

show abstract

Section: Discussionmentioning

confidence: 99%

Modelling potential β-carotene intake and cyanide exposure from consumption of biofortified cassava

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Therefore, processing of toxic cassava varieties must, in addition to steps to improve shelf-life, include steps that ensure proper removal of the cyanogens (i.e., the glucosides, the cyanohydrins and the HCN) present. The importance of keeping a focus on this was recently illustrated by the finding of relatively high concentrations of total cyanogens in two investigations of traded products in Zambia/Malawi (Nyirenda et al, 2011) and in Australia (Miles et al, 2011), respectively. The latter analysis was of imported ready-to-eat chips.…”

Section: The General Fate Of Cyanogenic Glycosides During Processing mentioning

confidence: 98%

Cassava Production and Processing and Impact on Biological Compounds

Brimer

2015

Processing and Impact on Active Components in Food

View full text Add to dashboard Cite

“…The mean concentration was found to be 64.2 mg/kg. The authors stressed that young children are at risk when consuming 100 g of cassava crisps with a HCN concentration of 10 mg/kg (Miles et al, 2011). Authors from another survey in Nigeria also showed their concerns with regard to the consumption of cassava and/or cassava products and the exposure to HCN.…”

Section: Occurrence Datamentioning

confidence: 99%

Literature study on the chemical hazards in bulbs, tubers, stem and root vegetables

Hoffmans¹,

Hil²,

Asselt³

2020

View full text Add to dashboard Cite

This report describes the results of a literature study performed for NVWA-BuRO in order to identify chemical hazards in bulbs, tubers, stem and root vegetables that are produced and/or consumed in the Netherlands. For the sake of convenience, these vegetables are referred to as underground vegetables in the remainder of this report. Potatoes were not included in this report since these were evaluated previously (Nijkamp et al., 2017). Search terms were predefined and used to obtain relevant scientific papers from the databases Scopus and Web of Science. Furthermore, the advanced search feature of Google was used to obtain relevant reports from the websites of four organizations (BfR, EFSA, FAO and FAVV). In case the number of hits for a certain chemical hazard group was limited or only experimental studies were found, an additional more specific literature search was performed for the particular hazard group. Based on title, keywords and abstract, the relevancy of the papers for the aims of our study was evaluated. Papers that were judged relevant were read in full and information from these papers on, amongst others, vegetables studied, chemical hazards included, country of origin, and reported concentrations, were extracted. This information was then stored in an Excel file. Long list of chemical hazards in underground vegetablesThe literature search in Scopus and Web of Science resulted in a total of 237 scientific papers. Of these, 97 were judged to be relevant. Additionally, 21 relevant hits were obtained using the Google search and 8 papers were included after the additional literature search. Most information was obtained for carrot, cassava and radish. Based on the information obtained, a long list of chemical hazards could be identified; this list contains chemical hazards that might be present in underground vegetables. The long list for underground vegetables includes heavy metals and essential elements, perfluorinated compounds, polycyclic aromatic hydrocarbons (PAHs), nitrate, pharmaceutical compounds, radionuclides, plant protection products, mycotoxins, plant toxins, processing contaminants, cleaning agents and disinfectants, and other chemical hazards such as phthalates, microcystin and nanoparticles. Intermediate list of chemical hazards in underground vegetablesThose chemical hazards that were frequently found in underground vegetables and/or reported at concentrations exceeding the (EU) legal limits and/or resulting in an exceedance of health-based guidance values (HBGVs) were included on the so-called intermediate list. The heavy metals, arsenic (As), cadmium (Cd) and lead (Pb) were added on the list since multiple papers reported their occurrence in underground vegetables (in case of As), or levels were found above the EU Maximum Levels (MLs) (in case of Cd and Pb). PAHs were added on the intermediate list since a literature review indicated that levels > 5 µg/kg may be found in underground vegetables when grown in urban or industrial areas.Radish and beetroot have a high contribution (>50%)...

show abstract

A Survey of Total Hydrocyanic Acid Content in Ready-to-Eat Cassava-Based Chips Obtained in the Australian Market in 2008

Cited by 16 publications

References 16 publications

Modelling potential β-carotene intake and cyanide exposure from consumption of biofortified cassava

Modelling potential β-carotene intake and cyanide exposure from consumption of biofortified cassava

Cassava Production and Processing and Impact on Biological Compounds

Literature study on the chemical hazards in bulbs, tubers, stem and root vegetables

Contact Info

Product

Resources

About