Cyanide content of cassava products (Garri, Fufu and Abacha) produced in three Local Government Areas of Imo State

Abstract

Background: Cassava is diversified into different food products and these products are available year round thus making cassava an important staple food for many rural households in Nigeria. A safety concern among cassava products consumers arises from the presence of cyanogenicglucoside which upon hydrolysis produces cyanohydrin that further breaks down to release hydrogen cyanide - a known plant toxin.

Objective: This study was aimed at evaluating cyanide content of cassava products (Garri, Fufu and Abacha) produced from the three major cassava producing areas of Imo state that is Ohaji, Oguta and Ngor-Okpala local government areas (L.G.As).

Methods: Three communities were randomly selected from each of these three L.G.As. The different cassava products were randomly selected from processing centres in these communities with the assistance of staff of the Agricultural Development Programme (ADP). Information obtained through personal interview was type of cassava variety and processing method used. The fermentation period, methods of peeling, graters used and method of dewatering were also obtained.

Results: Result indicates that the mean ±SD cyanide level of garri from Ohaji was 4.78± 0.85mg/100g while that from Oguta and Ngor-Okpala were 4.32±0.51mg/100g and 4.91±0.93mg/100g respectively. Fufu from Ohaji had mean ± SD cyanide level of 5.15±0.51mg/100g while that from Oguta and Ngor-Okpala were 4.40±0.22mg/100g and 4.87±0.42mg/100 respectively. Abacha from Ohaji had mean ± SD cyanide level of 5.16±0.68mg/100g while that from Oguta and Ngor-Okpala were 5.68±0.47mg/100g and 4.68±0.56/100 respectively.

Conclusion: There was no significant difference (P<0.05) in the mean cyanide content of the cassava products from the three L.G.A. This study showed that the cassava products from the areas of study contain low amount of cyanide. There was no significant difference (P <0.05) in the cyanide content of the different cassava products within the same area.

Keywords: Cyanide, Fufu, Garri and Abacha