Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods
Journal Title: Food Research - Year 2017, Vol 1, Issue 3
Abstract
Cassava (Manihot esculenta Crantz), is the third most important carbohydrate food source around the world and in particular in sub-Sahara Africa. Both the roots and leaves have dual antagonistic contribution of which; one being nutritional value and secondly, contain cyanogenic glycosides. The latter when hydrolyzed by linamarase produces poisonous hydrogen cyanide attributed to among other factors, the methods of processing. Little has been reported on processing methods and information downstream will be great given the toxicity. This report assessed the variation of cyanide levels following different processing methods of leaves of sweet cassava varieties. A number of conditions were varied to mimic affordable and as well sustainable processing methods. Processing prior to boiling for up to 25 minutes involved leaves being pounded and pounded then soaked in water. Determination of cyanide was done using picrate papers and UV-Vis spectrophotometer. The cyanide levels ranged from 576.30 ± 0.32 - 128.34 ± 0.34 mg HCN Equivalence/Kg in raw cassava leaves that significantly reduced up to 88.45% with the processing’s (P< 0.001). Longer duration of boiling cassava leaves with prior processings’ of pounding and that of pounding and soaking is promoted to minimize the risks associated with cyanide poisoning.
Authors and Affiliations
O. C. Ojiambo, M. P. Nawiri, E. Masika
Keywords
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- EP ID EP289829
- DOI 10.26656/fr.2017.3.024
- Views 261
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