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Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo

 Department:Food Science Technology  
 By:usericon opc123  

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Abstract
Cassava (Manihot esculenta) is a root tuber produced in the tropical region of the world between latitudes 300 North, 300 South of the equator usually referred to as the cassava belt, which is known to contain residual cyanide. This work covered the cyanide assessment of different cassava products like (garri, fufu, abachammiri and African salad) which are being consumed in Afikpo, Ebonyi State. The work also investigated the presence of cyanide in the four cassava products namely fufu, garri, abachammiri, African salad. The alkaline picrate method was employed in the cyanogenic determination. The residual cyanide obtained at the four specific aspects of cassava products was fufu (4.05mg/HCN/kg), garri (4.55mg HCN/kg), African salad (5.76mg HCN/kg) and abachmmiri (5.88mg HCN/kg). The cassava products had an acceptable cyanide content which is below the safe level (10mg HCN/kg) recommended by World Health Organization. Key words: Cassava products, Cyanogenic, Glycosides, Safe level, Alkaline picrate method ...
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