International Journal of Food Science and Biotechnology

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Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda

Received: Aug. 21, 2017    Accepted: Sep. 11, 2017    Published: Oct. 20, 2017
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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, Nyar-anderiano) 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.

DOI 10.11648/j.ijfsb.20170204.14
Published in International Journal of Food Science and Biotechnology ( Volume 2, Issue 4, November 2017 )
Page(s) 121-125
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Detoxification, Food Safety, Hydrogen Cyanide, Traditional Methods

References
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    Morgan Andama, Benson Oloya. (2017). Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. International Journal of Food Science and Biotechnology, 2(4), 121-125. https://doi.org/10.11648/j.ijfsb.20170204.14

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    Morgan Andama; Benson Oloya. Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. Int. J. Food Sci. Biotechnol. 2017, 2(4), 121-125. doi: 10.11648/j.ijfsb.20170204.14

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    Morgan Andama, Benson Oloya. Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. Int J Food Sci Biotechnol. 2017;2(4):121-125. doi: 10.11648/j.ijfsb.20170204.14

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  • @article{10.11648/j.ijfsb.20170204.14,
      author = {Morgan Andama and Benson Oloya},
      title = {Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda},
      journal = {International Journal of Food Science and Biotechnology},
      volume = {2},
      number = {4},
      pages = {121-125},
      doi = {10.11648/j.ijfsb.20170204.14},
      url = {https://doi.org/10.11648/j.ijfsb.20170204.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijfsb.20170204.14},
      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, Nyar-anderiano) 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.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda
    AU  - Morgan Andama
    AU  - Benson Oloya
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    AB  - 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, Nyar-anderiano) 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.
    VL  - 2
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Author Information
  • Department of Biology, Faculty of Science, Mbarara University of Science and Technology, Mbarara, Uganda

  • Department of Chemistry, Faculty of Science, Muni University, Arua, Uganda

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