Chemical assay of cyanide levels of short-time-fermented cassava products in the Abraka area of Delta State,Nigeria |
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| Affiliation: | 1. Department of Biochemistry, Delta State University, P.M.B.1, Abraka, Nigeria;2. Department of Chemistry, Delta State University, P.M.B.1, Abraka, Nigeria;1. Griffith School of Engineering and Build Environment, 170 Kessels Road, Griffith University, Nathan, Queensland, 4111, Australia;2. Advanced Water Management Centre (AWMC), Level 4, Gehrmann Bldg. (60), Research Road, University of Queensland, Brisbane, Queensland, 4072, Australia |
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| Abstract: | Five cassava products, commonly consumed in and around the Abraka area of Delta State, Nigeria were analysed for their cyanide levels. This study, to determine safe levels of cyanide, became necessary as the fermentation time in the processing of these products has been observed to be drastically shortened to as low as 6 h for quick economic returns. In all the products, the cyanide levels were reduced from 30.0–58.0 mg HCN equivalent kg?1 of product. These levels fall below the reported 30.0 mg HCN equivalent kg?1 safe (fresh weight) of raw cassava to 5.4–24.0 mg HCN equivalent kg?1 level for cassava products. Nevertheless, some of the products containing up to 20.0–26.5 g HCN equivalent kg?1 of products are dangerous to health as these levels are higher than the 20.0 mg HCN equivalent kg?1 safe level recommended by the Standard Organization of Nigeria. The current practice of short-time fermentation should therefore be discouraged. |
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