Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal

Guédé, Séri Serge

doi:10.11648/j.ijnfs.20130205.12

Cited by 6 publications

(7 citation statements)

References 22 publications

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“…The highest cyanide content recorded in this study was in Kaleso (9.65 ppb) which is below the standards set by the World Health Organization (WHO) and regional organizations such as East African community, Kenya Bureau of Standards (KEBS) at 10 mg kg −1 (Abong et al, 2016). The findings in this study are in agreement with the study done by Guédé (2014) who recorded the cyanide content in fresh roots to be below 10 ppb. Tajirika, an improved high yielding cassava variety, preferred for high starch content and high yield per plant had cyanide levels of 9.54 ppb.…”

Section: Resultssupporting

confidence: 89%

Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours

Onyango¹,

Abong²,

Okoth³

et al. 2021

Front. Sustain. Food Syst.

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Cassava roots, millet and cowpea leaves have short storage life thus the need for simple post-harvest handling and storage protocol to ensure prolonged availability to fully contribute toward food and nutrition security, a major challenge within Sub-Saharan Africa. The current study sought to investigate the effect of pre-treatment and processing on cyanide safety and nutrition composition of cassava roots, millet and cowpea leaves flours. The study used three popular cassava varieties grown along the Kenyan coast, cowpea leaves (M66) grown as vegetable and pearl millet. The study used analytical techniques as guided by AOAC standard methods, to determine the nutritional composition of the individual crops while subjecting them to pre-treatment processes (blanching, peeling, washing, drying, and fermentation) and optimizing for maximum nutrient composition. The cyanide content ranged 7.8–9.5, 3.4–5.0, and 2.2–2.8 ppb for raw, untreated, and fermented cassava flours, respectively. The carbohydrates content was in the range of 35–37, 81.73–83.49, and 70.28–71.20% for raw cowpea leaves, cassava roots, and millet, respectively; the carbohydrate content for untreated flours was in the range of 35.68–35.19, 66.07–83.49, and 66.07–68.89% for cowpea leaves, cassava roots, and millet, respectively; the carbohydrate content for the fermented flours was in the range of 29.06–28.01, 79.68–84.36, and 69.08–70.12% for cowpea leaves, cassava roots, and millet, respectively. The protein content was in the range of 25.69–26.01, 1.2–18, and 11.1–13.3% for untreated cowpea, cassava, and millet flours, respectively; fermented flours protein content was in the range of 25.7–29.3, 1.3–2.2, and 8.5–11.1% cowpea, cassava, and millet flours, respectively. Iron and zinc contents were in the range of 4.31–9.04, 1.0–1.3; 7.98–7.89, 1.21–1.25; 6.58–8.23, 0.99–1.22 (mg/100 g dwb) for raw, untreated, and fermented cowpea flours, respectively. Pre-treatment had significant effects (P ≤ 0.05) on cyanide content and nutritional composition of each of the flours. Farmers should be trained to utilize such simple processing techniques.

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Section: Resultssupporting

confidence: 89%

Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours

Onyango¹,

Abong²,

Okoth³

et al. 2021

Front. Sustain. Food Syst.

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“…Fermentation is known to significantly reduce several toxic substances in legumes (Maphosa & Jideani, 2017;Adegbehingbe, Fakoya & Adeleke, 2017). The greater reduction of hydrogen cyanide in wet "abacha", "garri", "fufu" and starch makes these products safe for consumption as the HCN contents are within the stipulated safe level of less than 50mg/kg, on the other hand, dry "abacha" had higher level and might not be safe for consumption (Guédé, Traoré & Brou, 2013).…”

Section: Discussionmentioning

confidence: 99%

The Effect of Different Indigenous Processing Methods on the Chemical Composition of Cassava Products

2019

JBAH

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Effective processing and knowledge of the food composition of indigenous staples are imperative for optimal benefit from the nutritive value of food products. This study investigates the effect of different processing methods on the chemical composition of cassava productsBitter variety of cassava was harvested from a farm in Akpabuyo Local Government Area of Cross River state, Nigeria. The raw bitter cassava roots were peeled and divided into five equal parts of about 500g each. They were processed into garri, "fufu", dry "abacha" wet "abacha", and cassava starch. The "garri" was produced by grating, fermenting (72hrs), sieving and toasting the raw cassava. Cassava starch was produced by fermenting the raw cassava at room temperature (31 o C) in a root water ratio of about 1:3w/v for 5 days. The "Fufu" was prepared by boiling moulded cassava starch in water for 15 min. After which it was pounded. Wet "abacha" was produced by cutting (10cm) and boiling the cassava roots for about 25mins. After which it was sliced into jardinière shape of about 3 x 3 x 18mm batons and soaked for 8 hours. Dry "abacha" was produced by shredding the boiled (25mins) raw cassava and sun drying it for 5 days. The products were dried using a food dehydrator (40 o C) and stored in an airtight container for chemical analysis. The products were analyzed using standard AOAC laboratory methods. Data were analyzed using Statistical Package for the Social Sciences. Mean and standard deviations were calculated and significance accepted at p<0.05.The results of the proximate composition of the products were as follows; moisture (13.2-65.1%), Ash (0.2-0.5%), Fat (0.3-0.9%), Dietary fibre (1.2-4.3%), protein (0.6-1.6%) and available carbohydrate (32.1-81%). The Energy contents of the samples ranged from 688 KJ in dry "fufu" to 1451 KJ in dry "abacha". "Garri" had the highest calcium (20mg/100g), phosphorus (56mg/100g), potassium (222mg/100g) and sodium (7mg/100g) contents. The raw starch had the highest magnesium content of 10mg/100g. The percentage contributions of the products to the recommended nutrient intake (RNI) of adults were as follows: "fufu" had the highest contribution of phosphorus (10%). Sodium (0.1-0.4%), potassium (1-6mg %) and magnesium (1-4%) contributions were generally low in all the products. The Protein (1-3%) and fat (0.5%-1%) contributions to the RNI were low but that of carbohydrate was high and ranged from 30% in "fufu" to 62% in "dry "abacha". "Garri" had the highest contribution of dietary fibre (17%). Dry "abacha" and "garri" had the highest energy contributions of 17% to the RNI of adults. All the cassava products had low levels of hydrogen cyanide which ranged from 3.42mg/100g in "garri" to 7.57mg/100g in "fufu". The traditional processing used for processing raw bitter cassava into dry "abacha" is shown to be insufficient in reducing the HCN to a safe level of <50mg/kg so further processing is recommended. Knowledge of the chemical composition of cassava products will enable consumers to make informed food choices fo...

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“…According to the OECD (2016), a glucoside content of less than (sweet) or greater than (bitter) 100 mg per kilogram fresh weight is used for the classification of sweet (M. esculenta) and bitter cassava (Manihot utilissima Pohl). Other authors previously proposed three groups for cassava classification: sweet varieties (<50 mg kg − 1 ), intermediate varieties (50-100 mg kg − 1 ), and bitter varieties (>100 mg kg −1 ) (Nambisan 2011;Guédé 2013). In the present paper, we will talk about sweet and bitter cassava using the OECD definitions.…”

Section: Consumption Modes Advantages and Natural Risks For Human Nmentioning

confidence: 99%

A socio-scientific analysis of the environmental and health benefits as well as potential risks of cassava production and consumption

Mombo

Dumat

Shahid

et al. 2016

Environ Sci Pollut Res

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Due to its high adaptability, cassava (Manihot esculenta Crantz) is one of the world's most cultivated and consumed plants after maize and rice. However, there are relatively few scientific studies on this important crop. The objective of this review was therefore to summarize and discuss the available information on cassava cropping in order to promote sustainable practices in terms of production and consumption. Cassava cultivation has been expanding recently at the global scale and is widely consumed in most regions of South America, Africa, and Asia. However, it is also characterized by the presence in its roots of potentially toxic hydrocyanic acid. Furthermore, cassava can also absorb pollutants as it is currently cultivated near roads or factories and generally without consideration for potential sources of soil, water, or atmospheric pollution. Careful washing, peeling, and adequate preparation before eating are therefore crucial steps for reducing human exposure to both environmental pollutants and natural hydrocyanic acid. At present, there is not enough precise data available on this staple food crop. To improve our knowledge on the nutritive benefits versus health risks associated with cassava consumption, further research is necessary to compare cassava cultivars and precisely study the influence of preparation methods.

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Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal

Cited by 6 publications

References 22 publications

Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours

Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours

The Effect of Different Indigenous Processing Methods on the Chemical Composition of Cassava Products

A socio-scientific analysis of the environmental and health benefits as well as potential risks of cassava production and consumption

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