Cyanogenic potential of some cassava products in Port Harcourt markets in Nigeria

Adindu, M.N.; Olayemi, F. F.; Nze-Dike, O.U.

doi:10.1016/s0889-1575(02)00128-x

Cited by 32 publications

(21 citation statements)

References 7 publications

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“…This could be because of the cortex that was not removed, which contains higher proportions of HCN (Ihekoronye and Ngoddy, 1985). The range (4.20-7.20 mg/kg) of HCN for both the fresh and dry samples of the product (Table 4) were below the recommended safety level of 10 mg/kg HCN reported by World Health Organization (Adindu et al, 2003). Therefore the methods of processing of abacha used in this study adequately detoxified the cassava.…”

Section: Ph Total Titratable Acidity (Tta) and Hydrogen Cyanide (Hcnmentioning

confidence: 58%

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Ekwu¹,

Ngoddy²,

Uvere³

2014

Afr. J. Food Sci.

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This study was undertaken to evaluate the effect of processing methods on the quality of abacha slices. Abacha slices were produced from cassava (TMS 97/4779) roots by four different methods. The abacha processing methods investigated were of different peeling, boiling, slicing and soaking methods. Also, raw cassava flour, which was peeled, sliced and dried (PSD) was produced. The sensory properties and yield of abacha, the chemical and physical properties of the flour from the dried abacha and raw cassava flour were determined. The sensory properties of the fresh abacha were evaluated which showed that boiled, peeled and sliced sample (BPS) was most preferred. The yield of the abacha ranged from 29.17-39.13%. Significant differences (p<0.05) were observed in the proximate composition of the samples. The processing methods significantly affected the swelling index and water absorption capacity of the abacha flour. PSD sample showed the highest value in swelling index and water absorption capacity. The cyanide content, which ranged from 4.20-7.20 mg/kg, was below the recommended safety level of 10 mg/kg HCN. The processing methods significantly (p<0.05) affected the pasting properties of the abacha flour except peak viscosity and peak time.

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Section: Ph Total Titratable Acidity (Tta) and Hydrogen Cyanide (Hcnmentioning

confidence: 58%

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Ekwu¹,

Ngoddy²,

Uvere³

2014

Afr. J. Food Sci.

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“…However, the cyanide values were generally lower than the safe level (10mgHCN/kg) recommended by Food and Agricultural Adindu et al, (2003) The colour, taste and mouthfeel (Table V) values of garri showed that all test sample were significantly different from the reference sample. Also the Flavour value showed significant different for samples AOU & BRT.…”

Section: Resultsmentioning

confidence: 76%

Comparative Study on Some Selected Garri Samples Sold in Lagos Metropolis

Okolie

Brai

Atotebi

2012

Journal of Food Studies

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Three samples of different kinds of white garri were purchased from, Mushin, Shomolu and Yaba market in Lagos. A reference sample of garri was produced in Yaba College of Technology processing Laboratory. The samples were coded as AOU, BRT, CBN and REF (for the reference). Proximate analysis showed that moisture content ranged between 8-10%, carbohydrate 87-85%, protein 1-3%, fats content 0.5-0.7%, crude fibre 0.5-0.8%, ash content 1-3%. The physiochemical properties of the samples showed that bulk density varied between 0.5glml-0.69glml, pH values 6.4-6.6. A significant differences in the swelling behaviour of the garri sample was observed at room temperature (28+ 2 0 C) particularly in the first 30 minutes of exposure to water. Water absorption varied between 10-13.7%. The sensory evaluation studies revealed preference for Ijebu garri (BRT) over others in terms of desirable attributes of taste, aroma, mouth feel and over all acceptability. While the Cotonou garri ISSN 2166-1073 2012 www.macrothink.org/jfs 34 (CBN) was preferred in terms of yield and pasting quality alone. The hydrogen cyanide content of all these sample were found to be below (5.4-10.2mg/kgHCN) and fell within the tolerable limits of (10 -15mg/kg HCN) as stipulate by National Agency for food Drug Administration and control (NAFDAC) in Nigeria. Journal of Food Studies

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“…Total cyanide in gari, fufu and tapioca ready to eat products from markets in Port Harcourt, Nigeria ranged up to 30 ppm (Adindu et al, 2003). These levels are much lower than those found in cassava flour in East Africa, but still exceed the WHO safe level of 10 ppm.…”

Section: Total Cyanide Contents Of Gari and Farinhamentioning

confidence: 82%