Cyanide contents of some Nigerian legumes and the effect of simple processing (original) (raw)
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Effect of germination and autoclaving of sprouted finger millet and kidney beans on cyanide content
Tanzania journal of health research, 2010
Cyanide contents of locally purchased brown finger millet (Eleusine corocana L. Gaertner) and brown speckled kidney bean seeds (Phaseolus vulgaries var. Rose Coco) were determined using raw, germinated and autoclaved samples. The aim was to establish the extent of cyanide content increase resulting from the germination process and the effectiveness of the autoclaving process on the reduction of cyanide levels in the samples, for safety considerations. Autoclaving was carried out at 121degree C for 20 minutes. It was found that germination increased the cyanide content by 2.11 to 2.14 fold in finger millet for laboratory processed samples. In the case of kidney beans the increment was 1.76 to 1.77 fold for laboratory samples. The increments for field processed samples were in the same range as those for laboratory samples. Autoclaving reduced the cyanide content to between 61.8 and 65.9 % of the original raw contents for finger millet and between 56.6 to 57.8% in the case of kidney b...
2019
The effects of two processing methods (soaking and wilting) and three processing times (12, 24 and 48h) on the hydrocyanic acid potential (HCNp) of two varieties of cassava tuber were evaluated. The initial HCNp content in the Red cassava Red (165.04 mg/kg DM basic) was higher than White cassava (103.22 mg/kg DM basic). However, both processing methods were equally effective in reducing the HCNp content in both of Red and White cassava varieties. Regarding the varieties, white cassava possessed the lower HCNp (p 0.05) of processing methods on HCNp and its reduction rates of both cassava varieties were found, however the significant effect (p<0.05) processing times were observed. The significant interactions (p<0.05) between processing methods and times were observed for both cassava varieties. The lowest (p<0.05) HCNp content and the highest (p<0.05) reduction rate are observed at 48h in both processing methods. Moreover, the longer processing time, the less (p<0.05) ...
International Journal of Nutrition and Food Sciences, 2013
We investigated cyanide levels in four cassava varieties and some derived products from Senegal. The study was conducted on fresh tubers by sampling in three longitudinal positions (1/4; 1/2; 3/4) and four radials (A, B, C and D). In addition, the sampling of derived products was carried out by product types (chip dried, graded, unpressed and pressed attieke, gari and flour). Cyanide contents were determined using differential pulse polarography. Results showed that whatever the variety considered, there was no significant difference between the total HCN content in cassava slices (1/4; 1/2; 3/4). Similarly, results from different layers (A, B, C and D) did not highlight the radial variability of the total HCN content. We showed a variable cyanide content (mg HCN/kg fresh material) in cassava varieties: 104.3 ± 3.9; 171.6 ± 5.4; 231.2 ± 10.2; 270.8 ± 12.0 for Kombo, Nigeria, Soya and Gniargui respectively. The detoxification processes (attieke, gari and flour) indicated a reduction rate in excess of 80% and may be effective to reduce the cyanide content in cassava root down to a tolerable level (< 50 mg/kg).
Tropical animal health and production, 2012
Forty-eight rabbits used to investigate the response of growing rabbits to diets containing differently processed cassava peel meals were divided into four groups balanced for sex and weight. These groups were then assigned at random to the experimental treatments. Four diets were formulated such that the diets contained 200 g/kg of the experimental feedstuffs, sun-dried cassava peel meal (S), ensiled cassava peel meal (E) and retted cassava peel meal (R), and the control did not contain any cassava peels. Hydrogen cyanide (HCN) concentration in the processed cassava peel meal was lower relative to the unprocessed meal. It was, however, lowest in R and highest in E. With the exception of S, fibre fractions were lower in the processed meal compared to the unprocessed meal. The E depressed (p < 0.05) feed and digestible nutrient intakes, weight gain, nutrient digestibility, digestible protein (DP), digestible energy (DE) and DP/DE ratio but increased protein intake to gain and feed...
The effects of varying processing treatments on the cyanide content of Manihot Esculenta, Zea Mays and Glycine Max were determined using picrate kit method and the following mean concentrations in ppm were obtained: 0.10, 0.00, 0.00, 0.00, 0.01, 0.00, 0.02,0.00, and 0.00 for Cassava, Garri, Fufu, Tapioka, Soybean, Vitamilk, Raw maize, Roasted maize, and Boiled maize respectively. There were statistically significant differences (P ≤ 0.05) among all raw samples analysed for the observed phytotoxin (Cyanide) levels. The results obtained from the processed and unprocessed food products generally showed a marked difference (P ≤ 0.05) in cyanide levels between raw and processed food products and this implies that food processing has a marked effect on the cyanide content of different food types indicating success in degradation of cyanide by heat. Heat treatments therefore reduced the cyanide content (approximately 100%) in tested food crops thereby making them suitable and safer for consumption outside creating variety. Key Words: Cyanide, Food processing, Heat treatment, Raw, Phytotoxin
This investigation aimed at determining the cyanide and starch contents of different species of cassava grown in Abia State. Samples of cassava tubers were purchased from the local market and identified by a taxonomist from the National Root Crops Research Institute, Umudike, Abia State. In this study, the cyanide levels obtained were less than 100 mg/kg for both sweet and bitter cassava. The lower concentration of cyanide obtained from this survey, could have been influenced by the season of harvest (rainy season) in Nigeria. Of the six species analyzed, “0581” recorded the highest in cyanide content with 62.57 ± 0.10 mg/kg, followed by “30211” with 59.55 ± 0.19 mg/kg. Sweet cassava (0505) recorded the least with 36.65 ± 0.16 mg/kg cyanide. On the starch content, 21.70 ± 0.10% was obtained from “30572”, followed by “8083” with 20.62 ± 0.11% and “30211” had the least starch content with 17.48 ± 0.02%. Both Starch (%) and HCN (mg/kg) are statistically significant (p-value < 0.001) in the means for the various species of cassava under study. However, from the posthoc test, there is no significant difference between species 30211 and 0581. The other species are significantly different at 5% level. However, all the species of cassava tested had cyanide above the recommended level (10 mg/kg). Consumption of these cassava species unprocessed/inadequately processed would lead to serious health challenges and therefore, efforts are required to reduce cyanide content at least to the recommended level.
International journal of food science, 2017
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...
Food and Nutrition Sciences, 2015
The cyanide content of the parenchyma (pulp) of three sweet cassava cultivars: Alhaji (Tropical Manihot Selection; TMS 98/0581), Ochengbila (Tropical Manihot Selection; TMS 98/0505), and Onono (Tropical Manihot Selection; TMS 98/0524) from three local government areas of Benue State were studied. Their contents were: TMS 98/0581 (41.46-53.40) mg/kg, TMS 98/0505 (45.12-58.93) mg/kg and TMS 98/0524 (46.38-58.08) mg/kg for all the local government areas. For the peels, it ranged from (63.41-108.96) mg/kg for all cultivars. The cyanide content of the cultivars varies from one local government to another and also from one farm to another. No appreciable loss of cyanide was observed after four days of storage. The cyanide content of boiled and roasted cassava parenchyma was (5.26-7.85) mg/kg and (9.73-10.55) mg/kg respectively for all the cultivars. Air dried parenchyma at (26˚C-32˚C for one week and oven dried parenchyma at 60˚C for four hours ranged from (16.05-18.83) mg/kg and (21.82-24.04) mg/kg respectively for all cultivars.
International Journal of Biological and Chemical Sciences, 2011
The effect of a commonly consumed Nigeria legume pigeon pea (Cajanus cajan) seeds with high cyanogen concentration on some important biochemical parameters and haemoglobin concentration in new Zealand rabbits was investigated over a period of 72 hours. Quantitative analysis of the legume seed revealed that it has in mg/100g dry weight 39.3+1.30 cyanogenic glycosides, 11.57+1.20 phytate, 28.58+1.02 oxalate and 3.80+0.01 Tiu/100g dry weight typsin inhibitor respectively. Analysis of the serum and urine samples from test and control rabbits indicated that there was no significant difference (p≤ 0.05) in the concentrations of total protein, bilirubin, inorganic phosphate and creatinine. There was a slight decrease in the activities of alkaline phosphatase. However, the activities of serum transaminases: alanine amino transferase (ALT), aspartate amino transferase (AST) as well as cyanide concentration increased significantly (P≤±0.05). Cyanide concentration in the serum increased from 5 to 27 mg/l and that in the urine from 3.5 to 26mg/l in the rabbits fed with commercial feed when compared to those fed with Cajanus cajan formulated feed. The study revealed that consumption of Cajanus cajan seed made pulses occasionally would not result to cyanide toxicity.
Scholars Journal of Medical Case Reports
Original Research Article Manihot esculenta Crantz (cassava) is a perennial, woody shrub that has an edible root and is grown in the tropics. Cassava is an important source of calories for millions of people in the tropics. However, all cassava varieties contain cyanide which is among the topmost swiftly working poison. This study was aimed at comparing cyanide levels in three cassava varieties grown by residents of Lurambi constituency, Kakamega County for food. These varieties included Migyera, Serere and MH95/0183. Picric acid method was used in this study to assess the cyanide levels in the cassava tubers. A total of twenty-seven cassava tubers of different ages from three farms were used in this study. The average concentration of cyanide in Migyera was the highest (45 HCN mg/kg) while Serere had the lowest average cyanide concentration (15 HCN mg/kg). Migyera, Serere and MH95/0183 had the highest cyanide level at six months and this cyanide content reduces with increase in age of the tuber, the content of cyanide in Migyera, Serere and MH95/0183 ranged from 15 HCN mg/kg to 30 HCN mg/kg at twelve months, the cyanide levels in Migyera, Serere and MH95/0183 at twelve months were above the limits of cyanide fit for human consumption by WHO (10 HCN mg/kg), cyanide content for Migyera, Serere and MH95/0183 ranged between 10 HCN mg/kg to 30 HCN mg/kg at twelve months forty eight hours after uprooting. Serere had the lowest amount of cyanide post-harvest, 10 HCN mg/kg. It was concluded that Serere was the only variety that contains cyanide content after post-harvest storage that falls within the WHO accepted limit (10 HCN mg/kg). It is recommended that Migyera, Serere and MH95/0183 tubers be harvested after twelve months and stored for at least forty eight hours before consumption.