Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda
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Date
2017
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International Journal of Food Science and Biotechnology
Abstract
The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which
liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. These include
some of the local and improved cassava varieties grown in Zombo district, Uganda among others. Therefore, this study
explored the effectiveness of some traditional processing techniques used singly and in combination to reduce cyanide levels in
highly toxic root tubers of selected local (Nyar-anderiano, Nyar-papoga, Nyar-udota, Nyar-pamitu, Bisimwenge, Nyar-matia)
and improved (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) cassava varieties grown in Zombo District,
Uganda. The processed and the fresh cassava tubers were analysed for Hydrogen cyanide (HCN) by the standard titration
method. The results indicated that heap fermentation followed by sun-drying reduced the cyanide levels in all the selected
improved varieties to WHO safe levels for consumption (below 10mg/kg) in the dried chips. Mixed processing methods
combining soaking, fermentation and sun-drying reduced the cyanide concentrations in the local varieties (Nyar-udota, Nyaranderiano)
and improved variety (NASE 19) to World Health Organisation (WHO) safe levels. None of the processing
techniques used singly reduced the HCN levels in the root tubers of the selected cassava varieties to safe levels. Hence mixed
strategies combining several traditional cassava processing techniques should be adopted to detoxify the selected cassava
varieties of cyanogens. The local cassava varieties (Bisimwenge, Nya-matia, Nya-pamitu, Nya-papoga) would require
modifications of the combined traditional processing techniques or other more complex processes to detoxify them of HCN
before human consumption.
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Keywords
Detoxification, Food Safety, Hydrogen Cyanide, Traditional Methods
Citation
Morgan Andama, Benson Oloya. Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. International Journal of Food Science and Biotechnology. Vol. 2, No. 4, 2017, pp. 121-125. doi: 10.11648/j.ijfsb.20170204.14