DETERMINATION OF CYANIDE CONTENTS IN CASSAVA
ABSTRACT
The study was carried out to determine the Cyanide Contents in Cassava. In achieving this aim, the following specific objectives were laid out to estimate the rate of cyanide in some cassava varieties and assess some cassava detoxification processes. Investigation revealed that liberation of hydrogen HCN and cyanogenic glycosides usually occurs after mastication and ingestion and arises from enzymatic degradation of the Latter to produce HCN; resulting in acute or chronic cyanide poisoning. Fresh cassava roots were fermented for different time intervals of 12hr, 24 hr and 36hr with an additional sample to serve as control. The result revealed that 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. The relevance of the study would reveal hydrogen cyanide (HCN) of cassava. The result would equally reveal if the hydrogen cyanide of cassava was high or low and if the cyanides were poisonous or toxic. And the if the cyanide content is high, then proper detoxification, fermentation and cooking should be encouraged during cassava processing or the consumption of cassava products should be discouraged because of the posionous and toxic effects of hydrogen cyanide in the living system. This present study considered the variability in the environment and fermentation conditions during fermentation of cassava mash as they affect quality characteristics of cassava flour and reduction of cyanide.
CHAPTER ONE
1.1 Introduction
Cassava (Manihot esculenta) is an extensively cultivated tuber crop and a staple food for millions of people in the tropical regions of Africa, Latin America and Asia. Globally, in terms of annual production, it is the fifth most important food crop after maize, rice, wheat and potato. Despite all the usefulness of cassava, its use as a food source is limited by its perishability, its low protein content and its potential toxicity. Cassava contains two cyanogenic glucosides, linamarin and a small amount of Lotaustralin, which are catalytically hydrolyzed to release toxic hydrogen cyanide (HCN) when tine plant tissue is crushed. Several varieties of cassava have been identified and grouped into bitter and sweet depending on the quantity of Linamarin in the tuber. The consumption of cassava and its derived products which contain Large amounts of HCN may be responsible for such visible manifestations as goiter and cretinism, tropical ataxic neuropathy (Bradbury, 2004).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Cassava flour production till date is carried out at local levels mostly by local women who do so to enhance household food security (Fapojuwe, 2008), and according to Nweke et al. (2002), production of cassava flour remains labour-intensive. Large scale production of cassava flour in Nigeria failed probably due to the limited information on processing variables that promote detoxification in cassava, and fermentation to produce unique flavor characteristics associated with cassava flour (Achinewu and Owuamanam, 2001; Nweke et al., 2002).
Fresh cassava root contains a toxic compound (hydrogen cyanide), which is harmful for human consumption and apparently detrimental for the use of cassava in food industries (Iglesias et al., 2002). However, research have shown that processing techniques such as peeling, fermentation, soaking and drying can detoxify and reduce the cyanide content, improve palatability and add value to the root (Cardoso et al., 2005; Burns et al., 2012). Converting cassava root into food forms and raw materials such as fufu, cassava flour, tapioca, flour, chips and pellets can extend the shelf-life, facilitate trade and promote industrial use (Taiwo, 2006; Fadeyibi, 2012).
High quality cassava flour is white or creamy, unfermented and gluten-free flour obtained from cassava root and it is used in the food industry for the production of pasta and confectionery (Taiwo, 2006; Shittu et al., 2008). When wheat was substituted by up to 20% in bread, Eddy et al. (2007) found that cassava flour added no foreign odour or taste to the product formed and no significant changes were observed in other bread characteristics. The physicochemical properties of cassava flour offer the benefit of good functionality as raw material for the manufacturing of various food products. For instance, the high starch content of cassava flour contributes to crispy texture of processed products (Falade & Akingbala, 2010), while its low fat content is an excellent attribute for controlling rancidity and enhancing shelf-life stability of the product (Charles et al., 2005; Eleazu et al., 2011). Flour and other materials used in manufacturing food products need to be packaged and stored properly prior to utilization to ensure the quality, safety and storage stability. To realize the full potential of cassava flour in food processing, either alone or in combination with other raw materials such as wheat flour, knowledge of the effects of package types and storage conditions on quality and shelf-life stability of cassava flour is important.
In west Africa particularly Nigeria, there is a disease called tropical ataxic neuropathy (TAN), which generally occurs in older people who have consumed a monotonous cassava diet over years. TAN is progressive and causes unsteady walking, produces loss of sensation in hands, loss of vision, deafness and weakness (Dulcer et al., 2008). Until recently, long term cyanogenic intake was linked with the occurrence of TAN but recent work has shown that the situation may be more complex. Also, when cassava and its products are eaten, most of the ingested cyanide is converted into thiocyanate, a reaction catalyzed by the enzyme rhodanese, which uses up part of the pool of S-containing essential amino acids, methionine and cystein (Cardoso et al., 2004).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Determination of Cyanide Contents in Cassava.
1.3 Statement of Problems
Investigation revealed that liberation of hydrogen HCN and cyanogenic glycosides (CNGs) usually occurs after mastication and ingestion and arises from enzymatic degradation of the Latter to produce HCN; resulting in acute or chronic cyanide poisoning. Problems associated with chronic exposure to food containing cyanogenic glycosides (CNGs) have been linked to several diseases primarily affecting the central nervous system. Tropical ataxic neuropathy (TAN) describes several neurological symptoms affecting the mouth.
It is difficult to understand how cassava and cassava products such as cassava flour can be promoted without giving proper consideration to the fact that it contains cyanogens (linamarin) that liberates poisonous cyanide in the body. Consumption of cassava and its products containing amounts of cyanide can cause acute intoxication, with symptoms of dizziness, headache, nausea, vomiting, stomach pains, diarrhea and sometimes death (Oluwole et al., 2003).
1.4 Aim and Objectives of Study
The main aim of the study is to determine the Cyanide Contents in Cassava. In achieving this aim, the following specific objectives were laid out as follows:
- To estimate the rate of cyanide in some cassava varieties.
- To assess some cassava detoxification processes.
- To monitor the fermentation time for breakdown and removal of cyanogenic compounds and cyanide.
1.5 Significance / Justification of Study
The relevance of the study would reveal hydrogen cyanide (HCN) of cassava. The result would equally reveal if the hydrogen cyanide of cassava was high or low and if the cyanides were poisonous or toxic. And the if the cyanide content is high, then proper detoxification, fermentation and cooking should be encouraged during cassava processing or the consumption of cassava products should be discouraged because of the posionous and toxic effects of hydrogen cyanide in the living system.
This study will also be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.6 Scope of Study
The study focuses on the determine Cyanide the Determination of Cyanide Contents in Cassava. The samples were analyzed for pH, TTA and HCN. Thereafter, the samples were toasted to obtain the final product (cassava flour) which was analyzed for proximate, chemical, functional, pasting and sensory properties.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Significance / Justification of Study
- 1.6 Scope of Study
- 1.7 Limitations of the Study
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Historical Review of Cassava
- 2.3 Economic Importance of Cassava
- 2.4 Overview of Cassava
- 2.4.1 Uses of Cassava
- 2.4.2 Cassava Dishes and their Native
- 2.4.3 Advantages of Cassava Flour Over Wheat Flour
- 2.5 Nutritional Profile of Cassava
- 2.6 Methods of Cassava Flour Processing
- 2.7 Fermentation of Cassava
- 2.8 Quality Characteristics of Food
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Collection of Samples
- 3.3 Raw Material Used
- 3.4 Preparation of Samples
- 3.4.1 The Flow chart
- 3.5 Cyanide Contents Determination in Cassava
- 3.6 Data Analysis
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Discussion of Findings
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Determination of Cyanide Contents in Cassava" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Significance / Justification of Study
- 1.6 Scope of Study
- 1.7 Limitations of the Study
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Historical Review of Cassava
- 2.3 Economic Importance of Cassava
- 2.4 Overview of Cassava
- 2.4.1 Uses of Cassava
- 2.4.2 Cassava Dishes and their Native
- 2.4.3 Advantages of Cassava Flour Over Wheat Flour
- 2.5 Nutritional Profile of Cassava
- 2.6 Methods of Cassava Flour Processing
- 2.7 Fermentation of Cassava
- 2.8 Quality Characteristics of Food
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Collection of Samples
- 3.3 Raw Material Used
- 3.4 Preparation of Samples
- 3.4.1 The Flow chart
- 3.5 Cyanide Contents Determination in Cassava
- 3.6 Data Analysis
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Discussion of Findings
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Determination of Cyanide Contents in Cassava" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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