Reduction of the Cyanide from Cassava Leaves Using NaHCO3
Journal Title: Journal of Food Quality and Hazards Control - Year 2024, Vol 11, Issue 2
Abstract
Background: Cassava leaves are one part of the cassava plant, which can be consumed. Cassava leaves used as vegetable ingredients are weak as the presence of toxic cyanogenic glycosides. The pre-processing method of cassava leaves is performed to reduce the cyanide content. The method was modified using Sodium Bicarbonate (NaHCO3) substance, capable of binding cyanide acid, with stirring intervention from the stirrer chamber. This method is believed to contribute in lowering Hydrogen Cyanide (HCN) levels in a shorter period of time. The objective of this study was to assess the effectiveness of using NaHCO3 and a stirring chamber in decreasing the cyanide content of cassava leaves. Methods: A total of 48 samples were examined, all collected in June 2023. The assessment was based on comparing the NaHCO3 mass and the stirring time. The NaHCO3 mass was adjusted to 0, 10, 20, or 30 g with stirring times of 0, 15, 30, or 45 min. Cassava leaves are separated from the stalk and thoroughly washed then sliced 2 mm thick. Identification of cassava leaf HCN levels was measured using a spectrophotometer, wavelength 500 nm. The statistical variance analysis technique (ANOVA) was employed to detect the disparity in cyanide content among the cassava leaves of the various experimental groups. Results: The results indicated the highest cassava leaf HCN levels in the 0 g NaHCO3 group and the length of stirring time was 0 min, which was 217 ppm. The lowest cassava leaf HCN content in the group with the addition of 30 g NaHCO3 treatment with 150 rpm stirring is 56 ppm, with a percentage decrease of 32.5%. Conclusion: The finding of adding NaHCO3 and stirring cassava leaves in water is regarded as an effort to reduce HCN levels to prevent the risk of food poisoning. DOI: 10.18502/jfqhc.11.2.15651
Authors and Affiliations
N. Narwati,S. Setiawan,
Keywords
Related Articles
- EP ID EP744260
- DOI -
- Views 29
- Downloads 0
Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method
Background: Ngu is an African salad dressing used to improve the stability and shelf life of African salad. The aim of this study was to produce canned Ngu using three stabilizers at various concentrations, constant ster...
Fluoroquinolone Residues in Fish Collected from Farms and Retail Stores in Stara Zagora Region, Bulgaria
Background: Fluoroquinolones are among various antibiotic groups used in livestock husbandry. The aim of this screening study was to evaluate the presence of fluoroquinolone residues in fish samples of Stara Zagora regio...
Possibility of Faecal-Oral Transmission of Novel Coronavirus (SARS-CoV-2) via Consumption of Contaminated Foods of Animal Origin: A Hypothesis
This article has no abstract.
Risk Assessment of Phthalate Compounds in Bottled Water Consumed in Isfahan, Iran
Background: Phthalates are main ingredients of polyethylene terephthalate (PET) bottles used for storage of water. These compounds can cause adverse effects on human health. The purpose of this study was the quantificati...
Microbial Contamination of Handmade Sauce Used by Street Food Vendors in Jashore, Bangladesh
Background: Contaminated handmade street foods are often claimed to occur food-borne diseases, especially in developing countries. Therefore, considering the public health issue, this study was conducted to assess the m...