Impact of Seasonal Variation and Processing Methods on the Cassava-Derived Dietary Cyanide Poisoning, Nutritional Status, and Konzo Appearance in South-Kivu, Eastern D.R. Congo

Baguma, Marius; Migabo, Christiane; Nzabara, Fabrice; Sami, Wany Linda; Akili, Christian Manegabe; Makali, Samuel; Bisimwa, Jules Mufungizi; Nkemba, A. Bisimwa; Chirhalwirwa, Pacifique; Balemba, Ghislain Maheshe; Rigo, Jean-Michel; Chabwine, Joëlle Nsimire

doi:10.3390/pr10020337

Cited by 4 publications

(3 citation statements)

References 37 publications

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“…Sun-drying and fermentation appeared to be the most common, among the various methods, used to reduce the cyanide content and improve its feeding value (Morgan and Choct, 2016). Other methods such as cooking, soaking, boiling, ensiling, oven-drying, and pelleting, have also been used (Nebiyu and Getachew, 2011;Mbanjo et al, 2021;Baguma et al, 2022), amongst others.…”

Section: Sorghum Millet and Cassava As Alternative Energy Sourcesmentioning

confidence: 99%

Sorghum, millet and cassava as alternative dietary energy sources for sustainable quail production – A review

Mnisi

Oyeagu²,

Akuru³

et al. 2023

Front. Anim. Sci.

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Diversification and expansion of the poultry industry with fast-growing and highly prolific birds such as the quail (Coturnix coturnix), could contribute significantly in achieving global food and nutrition security. However, sustainable intensification of the quail relies on the cost of dietary ingredients used during feed formulations. The use of non-conventional energy sources such as sorghum, millet, and cassava in lieu of expensive energy sources such as maize, could ensure sustainable quail businesses. Generally, alternative feedstuffs should be cost-effective and possess comparable nutritional qualities as maize. In tropical countries such as South Africa, the use of sorghum, millet, and cassava in quail diets can serve as ideal alternatives because they have relatively comparable energy values as maize. Furthermore, these alternatives are largely available and easily accessible in many farming areas of South Africa. However, the presence of antinutritional factors such as tannins, cyanides and phytic acid, among others, as well as their high fiber levels may limit their utilization in quail nutrition. Nevertheless, attempts have been made to develop improved varieties with low antinutrient compositions, for instance, low-tannin sorghum varieties are increasingly being fed to poultry birds. Furthermore, there is growing evidence that certain processing techniques such as sun-drying, soaking, boiling and fermentation, among others, can lower the concentrations of antinutrients in these alternative feedstuffs, thus increasing their feeding value. To this end, nutritional feeding trials on the positive effects of sorghum, millet and cassava in quail nutrition are inconsistent, mainly due to differences in cultivar type, harvesting site or environmental conditions, sampling, and handling methods amongst other factors. Thus, the present review aimed to discuss the potential of substituting maize with sorghum, millet, and cassava in quail diets.

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Section: Sorghum Millet and Cassava As Alternative Energy Sourcesmentioning

confidence: 99%

Sorghum, millet and cassava as alternative dietary energy sources for sustainable quail production – A review

Mnisi

Oyeagu²,

Akuru³

et al. 2023

Front. Anim. Sci.

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show abstract

“…However, its by-products such as leaves and tuber peel are usually disposed of as waste, which ultimately pollutes the environment. To date, several studies have been conducted to determine the nutritional composition and potential benefits of cassava leaves [2][3][4][5][6] and peel [7][8][9][10][11][12][13]. In most of these studies, it has been well documented that cassava leaves are a rich source of protein and other valuable nutrients such as vitamins, minerals, and antioxidants [1,14].…”

Section: Introductionmentioning

confidence: 99%

“…Linamarin is usually located in the vacuole, while linamarase and HNL are localized in the cell wall [18]. Various processing methods such as drying [19][20][21], cooking [20,22,23], fermentation [2,10,19], enzyme and ultrasonic treatment [24], and membrane filtration or coagulation [25] have been well studied in relation to the removal of cyanide from cassava tissues of different varieties. However, most detoxification methods usually require 15 min of pounding followed by 10 to 120 min of boiling and washing with tap water.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Cassava By-Products: Cyanide Content and Quality Characteristics of Leaves and Peel

et al. 2023

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Cassava production generates significant amounts of by-products such as leaves and tuber peel. Instead of considering them as waste, valorization aims to find sustainable ways to utilize them. However, the presence of cyanide and insoluble fibers poses a major obstacle to their conversion into valuable products. Therefore, the objective of this study is to investigate the changes in cyanide concentration and quality of cassava leaves after mechanical pressing and in tuber peel after treatment with an enzyme solution. Frozen leaves were screw-pressed into their fractions: juice, and press cake. The results show that the cyanide level in the press cake was reduced to 73.56% and was concentrated by 97.48% in the juice compared to the frozen leaves. However, the crude protein values of the frozen leaves, juice, and press cake did not differ significantly (p > 0.05), and were 27.09%, 25.47%, and 23.82%, respectively. In addition, the results for the peel revealed that pretreatment with Viscozyme® L, which assists in the mechanical peeling of cassava tubers, also contributed to a reduction in cyanide and insoluble fiber in the peel. Cyanide content was lowered by 53.89–58.94% in enzyme-treated peel from all three runs (ETP1-3) when compared to fresh peel (FP), while the reduction was only 8.63% in the control peel (CP) treated with hot water without enzyme solution. The insoluble fibers in cassava peel, such as neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), and crude fiber (CF), were also degraded more effectively after treatment with an enzyme solution than with hot water.

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Cyanide in cassava: Understanding the drivers, impacts of climate variability, and strategies for food security

Nyaika,

Abayomi,

Parmar

et al. 2024

Food and Energy Security

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The consumption of cassava, a vital staple food for more than 1 billion people worldwide, holds particular significance in sub‐Saharan Africa (SSA). Expansion in cassava production in SSA is driven by increasing market demand, local consumption, and adaptability to diverse environments. However, cyanide concentration in cassava tubers and products across SSA ranges from 9 to 1148 ppm – most exceed the World Health Organisation's recommended safe level of 10 ppm. Such variation and high cyanide concentrations in cassava products are expected to be exacerbated by climate‐induced increases in the frequency, intensity and occurrence of drought, heat waves and biotic stresses, further jeopardising regional food security. Thus, it is essential to examine cassava production and cyanide toxicity under climate change and their implications for food security in SSA. In this review, we look at the drivers of cassava production and spatial variation in cyanide concentrations across SSA, impacts of climate variability and biotic stresses on cassava cyanide concentrations in SSA, and crop management practices for reducing cyanogenic glucosides in cassava tubers. We surmise that urgent actions are required to adopt improved cassava varieties and management strategies that reduce cassava cyanide toxicity amid climate‐induced challenges in SSA.

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Impact of Seasonal Variation and Processing Methods on the Cassava-Derived Dietary Cyanide Poisoning, Nutritional Status, and Konzo Appearance in South-Kivu, Eastern D.R. Congo

Cited by 4 publications

References 37 publications

Sorghum, millet and cassava as alternative dietary energy sources for sustainable quail production – A review

Sorghum, millet and cassava as alternative dietary energy sources for sustainable quail production – A review

Valorization of Cassava By-Products: Cyanide Content and Quality Characteristics of Leaves and Peel

Cyanide in cassava: Understanding the drivers, impacts of climate variability, and strategies for food security

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