Cyanogenic content of "Gari" from some processing centres in Rivers State, Nigeria

Adindu, M.N.; Aprioku, Abi

doi:10.4314/nifoj.v24i1.33646

Cited by 12 publications

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“…1, the mean cyanide potential of garri flour produced in all the four areas were much above the WHO recommended safe level for garri flour (10 ppm or 10 mg HCN equivalent/Kg dry weight). And so, substantiates results of previous studies by(10,22,25). The high cyanide potential in garri flour in these Areas indicates that consumers of garri in these communities are more likely to experience cyanide poisoning.…”

supporting

confidence: 93%

“…In Rivers State, South-south Nigeria, cassava root is mostly consumed in different forms such as garri flour (eba), akpu (loiloi), tapioca and cassava porridge (22). Garri flour is mostly consumed as eba (baked with hot water) with soup, or eaten as snacks (either mixed with palm oil or soaked in water)…”

Section: Introductionmentioning

confidence: 99%

“…Areas of cyanogenic potential (ppm)The observed higher cyanogenic potential in area 4 (See figure 1) compared to other areas revealed that poor garri flour processing techniques were employed(22) and this may induce some effects on the academic performance of students due to loss of attention, depression, anxiety, poor cognitive function and loss of memory (23).4.0 ConclusionThis study reveals the cyanogenic potential levels for garri flour produced in some areas in Rivers State and its effects on academic performance of students.The cyanogenic potential levels for garri flour produced in the four areas studied ranged from 14.51 to 21.00 ppm which isrelatively above the acceptable limit of 10 ppm and may induce some effects of toxicity on humans. Some of the effects are tropical ataxic neuropathy, goitre, mental problems, cretinism, encephalopathy, brain and optic nerve degeneration and cardiac problems (5,12, 14).…”

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confidence: 99%

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Cyanogenic Potentials of Garri Flour: Implications on the academic performance of Junior Secondary School Students

Owo¹,

Owo²

2019

Scientific Research Journal

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Poor academic performance may be caused by many factors not excluding exposure to cyanides in cassava products which may result in mental retardation, poor cognitive function, memory loss, neurological disorders and visual impairments. Cyanogenic potentials in garri flour from four Areas in Rivers State, Nigeria were determined. The cyanogenic potentials of the garri samples determined ranged from 14.51 to 21.00 ppm and were above the FAO/WHO recommended safe level of 10 ppm. Communities in Area 4 produced garri flour with high cyanogenic potential of 21.00 ppm while those in Area 3 produced garri flour with low cyanogenic potential of 14.51 ppm. The results revealed the risk of developing problems like depression, poor cognitive function and congenital malformations due to cyanide poisoning that may possibly lead to poor academic performance among students in all the sampled Areas with Area 4 having higher possibilities compared to other Areas. And so, it was recommended that the Ministry of Health and the Ministry of Education should collaborate to sensitize and educate the parents and students/pupils on the health disorders associated with cyanide. Also, parents should prevent children below 16years from excessive intake of garri to minimize the risks of cyanide poisoning on their memory, cognitive function and attention which may lead to poor academic performance.

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confidence: 93%

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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Cyanogenic Potentials of Garri Flour: Implications on the academic performance of Junior Secondary School Students

Owo¹,

Owo²

2019

Scientific Research Journal

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“…Sudden deaths of whole families due to consumption of poorly processed cassava have been reported [6,7,8]. In Kenya, deaths of four children of the same family caused by cassava intake were recently reported among other previous reports [9].…”

Section: Introductionmentioning

confidence: 86%

Evaluation of Cyanide Levels in Two Cassava Varieties (<i>Mariwa</i> and <i>Nyakatanegi</i>) Grown in Bar-agulu, Siaya County, Kenya

Moriasi¹,

Ben²,

Bibianne³

et al. 2017

JFNR

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Mannihot esculenta Crantz (Cassava) is the second highest producer of carbohydrates after sugarcane.However, some varieties have high levels of cyanogenic glycosides and therefore are potentially toxic for human consumption. Nyakatanegi is one of the local varieties cultivated in Bar-agulu village in Siaya County (Kenya) and has been severally in the recent past reported to cause fatal cyanide toxicity. The other variety which is rarely associated with cassava poisoning is Mariwa. The objective of the current study was to determine cyanide levels in the two cassava varieties (Mariwa and Nyakatanegi) which are locally cultivated in Siaya County. The study was based on three laboratory assays: the picrate paper, picrate in solution and titration. Whole root cassava tubers were collected from a farmer in Bar-agulu village, Siaya County, packaged separately and transported to Mount Kenya University Pharmaceutical Chemistry Laboratory for analysis. Voucher specimens were authenticated in the cassava laboratories at Jomo Kenyatta University of Agriculture and Technology. It was observed that all the cortex samples of Nyakatanegi variety had the highest concentrations of cyanide giving 400 ppm for the picrate paper assay, 14.10 mg/Kg for the picrate in solution and 63 mg/Kg for the titration assays. On the other hand, the cortex samples of Mariwa reported cyanide concentrations of 30 ppm, 11.20 mg/Kg and 27.20 mg/Kg for the picrate paper, picrate in solution and titration assays respectively. The results showed higher amounts of cyanide in the tested cassava varieties than the WHO recommended levels (10 mg/Kg) especially the Nyakatanegi variety. Based on these results, sensitization campaigns are necessary to minimize cases of cyanide poisoning following cassava consumption.

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“…The tubers are usually processed into a variety of products such as gari which is a granulated product that has a long shelf life and is in a ready-to-eat form [6,7]. Despite being a cheap source of food calories, cassava is nutritionally deficient in protein and contains cyanogenic glucosides (linamarin) which upon hydrolysis by linamarase produces hydrogen cyanide [8,9]. The high consumption pattern of cassava diet as witnessed in developing countries without adequate protein supplementation expose the vulnerable group (children, pregnant and lactating mothers) to incidence of protein-energy malnutrition [10].…”

Section: Introductionmentioning

confidence: 99%

Proximate and Mineral Composition of Co-Fermented Breadfruit and Cassava into Gari Analogue

Om¹,

Ha²

2018

J Nutr Food Sci

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The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit (Artocarpus altilis) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain gari analogue. The samples were evaluated for proximate and mineral analyses. Data obtained were subjected to descriptive and inferential statistics. The results showed that Co-fermentation of cassava and breadfruit produced gari and gari analogue with slightly enhanced protein content. The protein content of the samples ranged from 3.42%-5.68% with 100% cassava gari having the lowest protein content (3.42%) and 100% Breadfruit gari having highest protein content (5.68%). Co-fermented products did not have enhanced mineral content than that of whole breadfruit and cassava gari. Zinc content of 100% cassava gari was 13.71, which were significantly higher than that of the co-processed gari. 100% Breadfruit gari and 60%C: 40%B had no zinc content at all. Calorific values of the 100% cassava gari was significantly higher (p<0.05) calories (4442.85 Kcal) than other gari samples with 100% Breadfruit gari having the lowest calories (3652.44 Kcal). This study established that 20% of breadfruit c-fermented with cassava yields a novel food product that compares favorably with 100% cassava gari in terms of nutritional values thus, confirming that processing of breadfruit into a locally familiar from analogue to gari will increase its utilization, especially in several food deficit countries where fermented cassava products are already accepted as staple foods.

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Cyanogenic content of "Gari" from some processing centres in Rivers State, Nigeria

Cited by 12 publications

References 0 publications

Cyanogenic Potentials of Garri Flour: Implications on the academic performance of Junior Secondary School Students

Cyanogenic Potentials of Garri Flour: Implications on the academic performance of Junior Secondary School Students

Evaluation of Cyanide Levels in Two Cassava Varieties (<i>Mariwa</i> and <i>Nyakatanegi</i>) Grown in Bar-agulu, Siaya County, Kenya

Proximate and Mineral Composition of Co-Fermented Breadfruit and Cassava into Gari Analogue

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