Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods
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 la...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-05-01
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| Series: | Food Research |
| Subjects: |
| _version_ | 1818609575288373248 |
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| author | Ojiambo, O.C. Nawiri, M.P. Masika, E. |
| author_facet | Ojiambo, O.C. Nawiri, M.P. Masika, E. |
| author_sort | Ojiambo, O.C. |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-16T15:00:43Z |
| format | Article |
| id | doaj.art-ff1b095596874d359a18d3e9aaeed26d |
| institution | Directory Open Access Journal |
| issn | 2550-2166 2550-2166 |
| language | English |
| last_indexed | 2024-12-16T15:00:43Z |
| publishDate | 2017-05-01 |
| publisher | Rynnye Lyan Resources |
| record_format | Article |
| series | Food Research |
| spelling | doaj.art-ff1b095596874d359a18d3e9aaeed26d2022-12-21T22:27:18ZengRynnye Lyan ResourcesFood Research2550-21662550-21662017-05-01139710210.26656/fr.2017.3.024Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methodsOjiambo, O.C.Nawiri, M.P.Masika, E.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.cassava leavespoundingpounding and soakingcyanogenic glycoside |
| spellingShingle | Ojiambo, O.C. Nawiri, M.P. Masika, E. Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods Food Research cassava leaves pounding pounding and soaking cyanogenic glycoside |
| title | Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods |
| title_full | Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods |
| title_fullStr | Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods |
| title_full_unstemmed | Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods |
| title_short | Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods |
| title_sort | reduction of cyanide levels in sweet cassava leaves grown in busia county kenya based on different processing methods |
| topic | cassava leaves pounding pounding and soaking cyanogenic glycoside |
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