Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda

Morgan Andama; Benson Oloya

doi:doi:10.11648/j.ijfsb.20170204.14

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Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda

Morgan Andama, Benson Oloya

Published in International Journal of Food Science and Biotechnology (Volume 2, Issue 4)

Received: 21 August 2017 Accepted: 11 September 2017 Published: 20 October 2017

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Abstract

The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. These include some of the local and improved cassava varieties grown in Zombo district, Uganda among others. Therefore, this study explored the effectiveness of some traditional processing techniques used singly and in combination to reduce cyanide levels in highly toxic root tubers of selected local (Nyar-anderiano, Nyar-papoga, Nyar-udota, Nyar-pamitu, Bisimwenge, Nyar-matia) and improved (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) cassava varieties grown in Zombo District, Uganda. The processed and the fresh cassava tubers were analysed for Hydrogen cyanide (HCN) by the standard titration method. The results indicated that heap fermentation followed by sun-drying reduced the cyanide levels in all the selected improved varieties to WHO safe levels for consumption (below 10mg/kg) in the dried chips. Mixed processing methods combining soaking, fermentation and sun-drying reduced the cyanide concentrations in the local varieties (Nyar-udota, Nyar-anderiano) and improved variety (NASE 19) to World Health Organisation (WHO) safe levels. None of the processing techniques used singly reduced the HCN levels in the root tubers of the selected cassava varieties to safe levels. Hence mixed strategies combining several traditional cassava processing techniques should be adopted to detoxify the selected cassava varieties of cyanogens. The local cassava varieties (Bisimwenge, Nya-matia, Nya-pamitu, Nya-papoga) would require modifications of the combined traditional processing techniques or other more complex processes to detoxify them of HCN before human consumption.

Published in	International Journal of Food Science and Biotechnology (Volume 2, Issue 4)
DOI	10.11648/j.ijfsb.20170204.14
Page(s)	121-125
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Detoxification, Food Safety, Hydrogen Cyanide, Traditional Methods

References

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APA Style

Morgan Andama, Benson Oloya. (2017). Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. International Journal of Food Science and Biotechnology, 2(4), 121-125. https://doi.org/10.11648/j.ijfsb.20170204.14

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ACS Style

Morgan Andama; Benson Oloya. Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. Int. J. Food Sci. Biotechnol. 2017, 2(4), 121-125. doi: 10.11648/j.ijfsb.20170204.14

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AMA Style

Morgan Andama, Benson Oloya. Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. Int J Food Sci Biotechnol. 2017;2(4):121-125. doi: 10.11648/j.ijfsb.20170204.14

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@article{10.11648/j.ijfsb.20170204.14,
  author = {Morgan Andama and Benson Oloya},
  title = {Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {4},
  pages = {121-125},
  doi = {10.11648/j.ijfsb.20170204.14},
  url = {https://doi.org/10.11648/j.ijfsb.20170204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170204.14},
  abstract = {The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. These include some of the local and improved cassava varieties grown in Zombo district, Uganda among others. Therefore, this study explored the effectiveness of some traditional processing techniques used singly and in combination to reduce cyanide levels in highly toxic root tubers of selected local (Nyar-anderiano, Nyar-papoga, Nyar-udota, Nyar-pamitu, Bisimwenge, Nyar-matia) and improved (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) cassava varieties grown in Zombo District, Uganda. The processed and the fresh cassava tubers were analysed for Hydrogen cyanide (HCN) by the standard titration method. The results indicated that heap fermentation followed by sun-drying reduced the cyanide levels in all the selected improved varieties to WHO safe levels for consumption (below 10mg/kg) in the dried chips. Mixed processing methods combining soaking, fermentation and sun-drying reduced the cyanide concentrations in the local varieties (Nyar-udota, Nyar-anderiano) and improved variety (NASE 19) to World Health Organisation (WHO) safe levels. None of the processing techniques used singly reduced the HCN levels in the root tubers of the selected cassava varieties to safe levels. Hence mixed strategies combining several traditional cassava processing techniques should be adopted to detoxify the selected cassava varieties of cyanogens. The local cassava varieties (Bisimwenge, Nya-matia, Nya-pamitu, Nya-papoga) would require modifications of the combined traditional processing techniques or other more complex processes to detoxify them of HCN before human consumption.},
 year = {2017}
}

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TY  - JOUR
T1  - Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda
AU  - Morgan Andama
AU  - Benson Oloya
Y1  - 2017/10/20
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170204.14
DO  - 10.11648/j.ijfsb.20170204.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 121
EP  - 125
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170204.14
AB  - The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. These include some of the local and improved cassava varieties grown in Zombo district, Uganda among others. Therefore, this study explored the effectiveness of some traditional processing techniques used singly and in combination to reduce cyanide levels in highly toxic root tubers of selected local (Nyar-anderiano, Nyar-papoga, Nyar-udota, Nyar-pamitu, Bisimwenge, Nyar-matia) and improved (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) cassava varieties grown in Zombo District, Uganda. The processed and the fresh cassava tubers were analysed for Hydrogen cyanide (HCN) by the standard titration method. The results indicated that heap fermentation followed by sun-drying reduced the cyanide levels in all the selected improved varieties to WHO safe levels for consumption (below 10mg/kg) in the dried chips. Mixed processing methods combining soaking, fermentation and sun-drying reduced the cyanide concentrations in the local varieties (Nyar-udota, Nyar-anderiano) and improved variety (NASE 19) to World Health Organisation (WHO) safe levels. None of the processing techniques used singly reduced the HCN levels in the root tubers of the selected cassava varieties to safe levels. Hence mixed strategies combining several traditional cassava processing techniques should be adopted to detoxify the selected cassava varieties of cyanogens. The local cassava varieties (Bisimwenge, Nya-matia, Nya-pamitu, Nya-papoga) would require modifications of the combined traditional processing techniques or other more complex processes to detoxify them of HCN before human consumption.
VL  - 2
IS  - 4
ER  -

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Author Information

Morgan Andama

Department of Biology, Faculty of Science, Mbarara University of Science and Technology, Mbarara, Uganda
Benson Oloya

Department of Chemistry, Faculty of Science, Muni University, Arua, Uganda

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Morgan Andama, Benson Oloya. (2017). Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. International Journal of Food Science and Biotechnology, 2(4), 121-125. https://doi.org/10.11648/j.ijfsb.20170204.14

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ACS Style

Morgan Andama; Benson Oloya. Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. Int. J. Food Sci. Biotechnol. 2017, 2(4), 121-125. doi: 10.11648/j.ijfsb.20170204.14

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AMA Style

Morgan Andama, Benson Oloya. Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda. Int J Food Sci Biotechnol. 2017;2(4):121-125. doi: 10.11648/j.ijfsb.20170204.14

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@article{10.11648/j.ijfsb.20170204.14,
  author = {Morgan Andama and Benson Oloya},
  title = {Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {4},
  pages = {121-125},
  doi = {10.11648/j.ijfsb.20170204.14},
  url = {https://doi.org/10.11648/j.ijfsb.20170204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170204.14},
  abstract = {The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. These include some of the local and improved cassava varieties grown in Zombo district, Uganda among others. Therefore, this study explored the effectiveness of some traditional processing techniques used singly and in combination to reduce cyanide levels in highly toxic root tubers of selected local (Nyar-anderiano, Nyar-papoga, Nyar-udota, Nyar-pamitu, Bisimwenge, Nyar-matia) and improved (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) cassava varieties grown in Zombo District, Uganda. The processed and the fresh cassava tubers were analysed for Hydrogen cyanide (HCN) by the standard titration method. The results indicated that heap fermentation followed by sun-drying reduced the cyanide levels in all the selected improved varieties to WHO safe levels for consumption (below 10mg/kg) in the dried chips. Mixed processing methods combining soaking, fermentation and sun-drying reduced the cyanide concentrations in the local varieties (Nyar-udota, Nyar-anderiano) and improved variety (NASE 19) to World Health Organisation (WHO) safe levels. None of the processing techniques used singly reduced the HCN levels in the root tubers of the selected cassava varieties to safe levels. Hence mixed strategies combining several traditional cassava processing techniques should be adopted to detoxify the selected cassava varieties of cyanogens. The local cassava varieties (Bisimwenge, Nya-matia, Nya-pamitu, Nya-papoga) would require modifications of the combined traditional processing techniques or other more complex processes to detoxify them of HCN before human consumption.},
 year = {2017}
}

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TY  - JOUR
T1  - Effectiveness of Traditional Processing Techniques in Reducing Cyanide Levels in Selected Cassava Varieties in Zombo District, Uganda
AU  - Morgan Andama
AU  - Benson Oloya
Y1  - 2017/10/20
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170204.14
DO  - 10.11648/j.ijfsb.20170204.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 121
EP  - 125
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170204.14
AB  - The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. These include some of the local and improved cassava varieties grown in Zombo district, Uganda among others. Therefore, this study explored the effectiveness of some traditional processing techniques used singly and in combination to reduce cyanide levels in highly toxic root tubers of selected local (Nyar-anderiano, Nyar-papoga, Nyar-udota, Nyar-pamitu, Bisimwenge, Nyar-matia) and improved (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) cassava varieties grown in Zombo District, Uganda. The processed and the fresh cassava tubers were analysed for Hydrogen cyanide (HCN) by the standard titration method. The results indicated that heap fermentation followed by sun-drying reduced the cyanide levels in all the selected improved varieties to WHO safe levels for consumption (below 10mg/kg) in the dried chips. Mixed processing methods combining soaking, fermentation and sun-drying reduced the cyanide concentrations in the local varieties (Nyar-udota, Nyar-anderiano) and improved variety (NASE 19) to World Health Organisation (WHO) safe levels. None of the processing techniques used singly reduced the HCN levels in the root tubers of the selected cassava varieties to safe levels. Hence mixed strategies combining several traditional cassava processing techniques should be adopted to detoxify the selected cassava varieties of cyanogens. The local cassava varieties (Bisimwenge, Nya-matia, Nya-pamitu, Nya-papoga) would require modifications of the combined traditional processing techniques or other more complex processes to detoxify them of HCN before human consumption.
VL  - 2
IS  - 4
ER  -

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