Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal

Séri Serge Guédé; Souleymane Traoré; Kouakou Brou

doi:doi:10.11648/j.ijnfs.20130205.12

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Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal

Séri Serge Guédé, Souleymane Traoré, Kouakou Brou

Received: 4 August 2013 Accepted: Published: 30 August 2013

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Abstract

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).

DOI	10.11648/j.ijnfs.20130205.12
Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 5, September 2013)
Page(s)	225-231
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), 2024. Published by Science Publishing Group

Keywords

Cassava Root, Varieties, Cyanide, Derived Products, Detoxification

References

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APA Style

Séri Serge Guédé, Souleymane Traoré, Kouakou Brou. (2013). Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal. International Journal of Nutrition and Food Sciences, 2(5), 225-231. https://doi.org/10.11648/j.ijnfs.20130205.12

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ACS Style

Séri Serge Guédé; Souleymane Traoré; Kouakou Brou. Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal. Int. J. Nutr. Food Sci. 2013, 2(5), 225-231. doi: 10.11648/j.ijnfs.20130205.12

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AMA Style

Séri Serge Guédé, Souleymane Traoré, Kouakou Brou. Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal. Int J Nutr Food Sci. 2013;2(5):225-231. doi: 10.11648/j.ijnfs.20130205.12

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@article{10.11648/j.ijnfs.20130205.12,
  author = {Séri Serge Guédé and Souleymane Traoré and Kouakou Brou},
  title = {Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {5},
  pages = {225-231},
  doi = {10.11648/j.ijnfs.20130205.12},
  url = {https://doi.org/10.11648/j.ijnfs.20130205.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.12},
  abstract = {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).},
 year = {2013}
}

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TY  - JOUR
T1  - Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal
AU  - Séri Serge Guédé
AU  - Souleymane Traoré
AU  - Kouakou Brou
Y1  - 2013/08/30
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130205.12
DO  - 10.11648/j.ijnfs.20130205.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 225
EP  - 231
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130205.12
AB  - 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).
VL  - 2
IS  - 5
ER  -

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Author Information

Séri Serge Guédé

Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast
Souleymane Traoré

Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast
Kouakou Brou

Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast

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Séri Serge Guédé, Souleymane Traoré, Kouakou Brou. (2013). Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal. International Journal of Nutrition and Food Sciences, 2(5), 225-231. https://doi.org/10.11648/j.ijnfs.20130205.12

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ACS Style

Séri Serge Guédé; Souleymane Traoré; Kouakou Brou. Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal. Int. J. Nutr. Food Sci. 2013, 2(5), 225-231. doi: 10.11648/j.ijnfs.20130205.12

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AMA Style

Séri Serge Guédé, Souleymane Traoré, Kouakou Brou. Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal. Int J Nutr Food Sci. 2013;2(5):225-231. doi: 10.11648/j.ijnfs.20130205.12

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@article{10.11648/j.ijnfs.20130205.12,
  author = {Séri Serge Guédé and Souleymane Traoré and Kouakou Brou},
  title = {Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {5},
  pages = {225-231},
  doi = {10.11648/j.ijnfs.20130205.12},
  url = {https://doi.org/10.11648/j.ijnfs.20130205.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.12},
  abstract = {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).},
 year = {2013}
}

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TY  - JOUR
T1  - Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal
AU  - Séri Serge Guédé
AU  - Souleymane Traoré
AU  - Kouakou Brou
Y1  - 2013/08/30
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130205.12
DO  - 10.11648/j.ijnfs.20130205.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 225
EP  - 231
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130205.12
AB  - 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).
VL  - 2
IS  - 5
ER  -

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