Comparative Effects Of Processing On The Cyanide Content Of Manihot Esculenta , Glycine Max And Zea Mays

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Comparative Effects Of Processing On The Cyanide Content Of Manihot Esculenta , Glycine Max And Zea Mays

Journal Title: International Journal of Food Science, Nutrition and Dietetics (IJFS) - Year 2013, Vol 2, Issue 1

Abstract

The effects of varying processing treatments on the cyanide content of Manihot Esculenta, Zea Mays and Glycine Max were determined using picrate kit method and the following mean concentrations in ppm were obtained: 0.10, 0.00, 0.00, 0.00, 0.01, 0.00, 0.02,0.00, and 0.00 for Cassava, Garri, Fufu, Tapioka, Soybean, Vitamilk, Raw maize, Roasted maize, and Boiled maize respectively. There were statistically significant differences (P ≤ 0.05) among all raw samples analysed for the observed phytotoxin (Cyanide) levels. The results obtained from the processed and unprocessed food products generally showed a marked difference (P ≤ 0.05) in cyanide levels between raw and processed food products and this implies that food processing has a marked effect on the cyanide content of different food types indicating success in degradation of cyanide by heat. Heat treatments therefore reduced the cyanide content (approximately 100%) in tested food crops thereby making them suitable and safer for consumption outside creating variety

Authors and Affiliations

O. Nwaichi Eucharia

Keywords

Biological Inhibition/Toxicity During the Anaerobic Digestion of Wastes From Food And Agricultural Industries

Food Safety Practice and Associated Factors of Food Handlers Working in Substandard Food Establishments in Gondar Town, Northwest Ethiopia, 2013/14

EP ID EP198378
DOI 10.19070/2326-3350-130004
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