Concentration of Thiocyanate in the Green and Dry Leaves of the Red and Brown Finger Millet from Baringo County of Kenya

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Concentration of Thiocyanate in the Green and Dry Leaves of the Red and Brown Finger Millet from Baringo County of Kenya

Journal Title: Scholars Journal of Applied Medical Sciences - Year 2018, Vol 6, Issue 12

Abstract

Abstract: Finger millet (Eleusine coracana) crop contains cyanogenic glycosides, which can be readily converted to thiocyanate by glycosidases, and sulfur transferase enzymes present in the plant and transferred in the animal tissues if they feed on leaves or grains of the plant. The leaves of the crop are eaten by animals, which provide meat and milk, introducing thiocyanate to the people. Thiocyanate inhibits the uptake of iodine by the iodide pump of the thyroid gland thus acting as a goitrogen, which suppresses thyroid function leading to goiter, which in the event of a nuclear accident and hypothyroidism during pregnancy may cause minor brain damage of offspring. In 1994, the National goiter prevalence in Kenya was 16.3%. Survey data from Rift Valley where Mogotio is situated indicated total goiter prevalence around 20%. It was therefore important to determine the levels of thiocyanate in the leaves. Drying is considered as one of the methods of processing millet that could reduce levels of thiocyanate in the leaves and the grains for animal consumption. The data was analysed using ANOVA and independent T-test. Separation of means was done by SNK test. Levels of thiocyanate content in the red finger millet ranged from 43.48±1.56 to 4.28±0.5 mg/kg with the fresh dried grains. These levels of content found were within the recommended levels (100 mg/kg) but the frequency of ingestion may still result into health risks in the study area. It is therefore advocated that processing prior to cooking be encouraged as this reduces thiocyanate levels.

Authors and Affiliations

Silva J. Chebet

Keywords

EP ID EP480784
DOI -
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