Genotype-Environment Interactions for Cyanogenic Potential in Cassava

Bokanga, M.; Ekanayake, Indira Janaki; Dixon, A.; Porto, M. C. M.

doi:10.17660/actahortic.1994.375.11

Cited by 78 publications

(67 citation statements)

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“…Sweet varieties of cassava (low cyanide content) have been reported to contain as much as 15 -50 mg/kg hydrogen cyanide on fresh weight basis and can be processed by roasting, boiling or baking whereas the bitter varieties (high cyanide content) require more extensive processing such as heap fermentation [1]. However, during seasons of drought, cyanide content of both sweet and bitter varieties is increased markedly [11]. Generally, values from 15 to 400 mg/kg of hydrocyanic acid in cassava roots on a fresh weight basis have been reported in literature but approximately 50 to 60 mg of free cyanide from cassava and its processed products constitute a lethal dose for an adult man [1].…”

Section: Introductionmentioning

confidence: 99%

Quantitative Estimation of Hydrogen Cyanide in Fresh and Cooked Tuber Parenchyma (Pulp) of Three Cultivars of Sweet Cassava Cultivars Grown in Some Parts of Benue State, Nigeria

Ubwa¹,

Adoga²,

Tyohemba³

et al. 2015

FNS

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The amount of cyanide in fresh and cooked tuber parenchyma (pulp) of three cultivars of sweet cassava from two local government areas (LGA) of Benue state was studied. Cassava tubers were collected and carefully peeled to obtain the pulp. The fresh and boiled samples were adequately processed and treated with ninhydrin, Na2CO3 and NaOH and the absorbance of the reaction product measured using UV-Visible spectrometer after construction of a calibration graph using standard cyanide solutions. The amount of cyanide in the fresh pulp varied with differences in cultivars ranging from White Dan-Warri Cultivar: (19.87 to 28.81) mg/kg; Obasanjo cultivar: (17.23 to 28.81) mg/kg and Red Dan-Warri Cultivar (8.23 to 19.31) mg/kg. Also, the cyanide content of cultivars from Oju LGA was generally higher than that of the cultivars from Gwer-east LGA. Cyanide content varied with the period of the day harvested in the order: Afternoon > Evening > Morning for all cultivars. Furthermore, cooking greatly reduced the cyanide content of all the sweet cassava cultivars but boiling was more effective than roasting with the cyanide removal increasing with increase in cooking time. The cyanide content of the tuber parenchyma of the sweet cassava cultivars was very low (<30 mg/kg) which is in agreement with reported values for sweet cassava. However, cooking at a reasonable time interval will further reduce their cyanide levels to further safe limits.

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Section: Introductionmentioning

confidence: 99%

Quantitative Estimation of Hydrogen Cyanide in Fresh and Cooked Tuber Parenchyma (Pulp) of Three Cultivars of Sweet Cassava Cultivars Grown in Some Parts of Benue State, Nigeria

Ubwa¹,

Adoga²,

Tyohemba³

et al. 2015

FNS

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“…Cassava is the important source of energy as staple food for more than 500 millions people in Africa, Latin America and Asia . Tuber of cassava is also used as raw materials in the garment, bakery, food and Pharmaceutical industries (Bokanga et al, 1994;IITA, 2011;Fakir et al, 2012). Cassava root can be consumed raw as a snack or just after boiling like sweet potato.…”

Section: Introductionmentioning

confidence: 99%

“…All parts of the cassava plants contain cyanogens that are hydrolyzed to hydrocyanic acid (HCN) that escapes into the air during harvesting and processing (Bokanga et al, 1994;Fakir et al, 2009). At harvest of cassava tubers, the amount of HCN acids varies from harmless to lethal.…”

Section: Introductionmentioning

confidence: 99%

Starch and flour extraction and nutrient composition of tuber in seven cassava accessions

Fakir

Jannat

Mostafa

et al. 2013

J Bangladesh Agric Univ

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Cassava (Manihot esculenta Crantz) roots (tubers) are used as staple food. Starch extracted from tubers is widely utilized as raw materials in industries. Dry matter (DM) content, starch and flour extraction and proximate composition were investigated in seven cassava accessions (Coc-A 1, Kh-A 2, Cow-A 3, Sa-A 4, Me-A 5, Va-A 6 and Sy-A 8. ) in 2010-2011. Leaf DM varied from 20.51% in Me-A 5 to 29.01% in Sy-A 8 ; that of stem from 27.24% in Va-A 6 to 32.10% (average of Sy-A 8 , Me-A 5 and Sa-A 4 ); and that of tuber from 37.30% in Kh-A 2 to 45.26% in Sy-A 8 . Starch was extracted by blending chopped tuber followed by decantation. Tubers were sliced, sun dried and milled into flour. Tuber starch content (fresh wt. basis) varied between 15.04% in Sy-A 8 and 24.97% (average of Coc-A 1 and Me-A 5 ); that of peel from 4.54% in Va-A 6 to 5.85% in Coc-A 1 . Crude protein varied from 1.80% (average of Kh-A 2 , Cow-A 3 and Sy-A 8 ) to 4.53% in Va-A 6 . Crude fiber content varied from 1.95% (average of Sa-A 4 and Coc-A 1 ) to 4.27% in Cow-A 3 . Cyanogens present in cassava plant escape as hydrogen cyanide (HCN) during harvesting and processing. Variation for HCN existed and it was 140.95 mg/kg fresh tuber (average of Sy-A 8 and Coc-A 1 ) to 546.0 mg/kg fresh tuber in Va-A 6 . There was no detectable HCN in the extracted flour and starch. It may be concluded that genetic variation for DM, starch, protein and HCN existed in seven cassava accessions, and Coc-A 1 may be a better one due to its lower HCN, higher DM and starch content.

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“…The concentration is often highly variable in natural populations. In addition, its phenotypic appearance depends on environmental conditions, the organ and tissue, and its ontogenetic status (Hughes, 1991;Bokanga et al, 1994;Schappert and Shore, 1999a,b;Gleadow and Woodrow, 2000b). If the concentration of cyanogenic precursors is below threshold toxicity, herbivores might not be affected (Feeny, 1976;Gleadow and Woodrow, 2000a).…”

Section: Introductionmentioning

confidence: 99%

Plant Cyanogenesis of Phaseolus lunatus and its Relevance for Herbivore–Plant Interaction: The Importance of Quantitative Data

2005

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Abstract-Quantitative experimental results on the antiherbivorous effect of cyanogenesis are rare. In our analyses, we distinguished between the total amount of cyanide-containing compounds stored in a given tissue [cyanogenic potential (HCNp)] and the capacity for release of HCN per unit time (HCNc) from these cyanogenic precursors as a reaction to herbivory. We analyzed the impact of these cyanogenic features on herbivorous insects using different accessions of lima beans (Phaseolus lunatus L.) with different cyanogenic characteristics in their leaves and fourth instars of the generalist herbivore Schistocerca gregaria Forskål (Orthoptera, Acrididae). Young leaves exhibit a higher HCNp and HCNc than mature leaves. This ontogenetic variability of cyanogenesis was valid for all accessions studied. In no-choice bioassays, feeding of S. gregaria was reduced on high cyanogenic lima beans compared with low cyanogenic beans. A HCNp of about 15 mmol cyanide/g leaf (fresh weight) with a corresponding HCNc of about 1 mmol HCN released from leaf material within the first 10 min after complete tissue disintegration appears to be a threshold at which the first repellent effects on S. gregaria were observed. The repellent effect of cyanogenesis increased above these thresholds of HCNp and HCNc. No repellent action of cyanogenesis was observed on plants with lower HCNp and HCNc. These low cyanogenic accessions of P. lunatus were consumed extensivelyVwith dramatic consequences for the herbivore. After consumption, locusts showed severe symptoms of intoxication. Choice assays confirmed the feeding preference of locusts for low over high cyanogenic leaf material of P. lunatus. The bioassays revealed total 0098-0331/05/0700-1445/0 # 2005 Springer Science + Business Media, Inc. 1445Journal of Chemical Ecology, Vol. 31, No. 7, July 2005 DOI: 10.1007/s10886-005-5791-2 * To whom correspondence should be addressed. E-mail: dballhorn@iangbot.uni-hamburg.de losses of HCN between 90 and 99% related to the estimated amount of ingested cyanide-containing compounds by the locusts. This general finding was independent of the cyanogenic status (high or low) of the leaf material.

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Genotype-Environment Interactions for Cyanogenic Potential in Cassava

Cited by 78 publications

References 0 publications

Quantitative Estimation of Hydrogen Cyanide in Fresh and Cooked Tuber Parenchyma (Pulp) of Three Cultivars of Sweet Cassava Cultivars Grown in Some Parts of Benue State, Nigeria

Quantitative Estimation of Hydrogen Cyanide in Fresh and Cooked Tuber Parenchyma (Pulp) of Three Cultivars of Sweet Cassava Cultivars Grown in Some Parts of Benue State, Nigeria

Starch and flour extraction and nutrient composition of tuber in seven cassava accessions

Plant Cyanogenesis of Phaseolus lunatus and its Relevance for Herbivore–Plant Interaction: The Importance of Quantitative Data

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