International Journal of Advanced Research and Publications (2456-9992)

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Rapid Detection And Quantification Of Cyanide In Cassava (Manihot Esculenta Crantz) Via UV/Vis Extinction Spectroscopy

Volume 6 - Issue 6, June 2023 Edition
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Ronald Salima, Malama Chisanga
Extinction spectroscopy, Hydrogen cyanide, Quantitative analysis, Cassava, WHO.
Cassava (Manihot esculenta crantz) is a cyanogenic edible plant tuber which is usually considered as a staple food in many developing countries. Cassava is often characterized by the presence of a cyanogenic glycoside linamarin, whose enzymatic hydrolysis produces hydrogen cyanide (HCN) as a byproduct. HCN is poisonous to humans when ingested in more than acceptable amounts; hence, rapid detection of HCN is needed to prevent the effects of this toxic compound in people who rely on cassava meals. In this study, cassava samples obtained from two different regions of Zambia were investigated to probe the levels of cyanide in processed and raw (i.e., soaked and unsoaked) cassava samples. The results show that the concentration of cyanide in cassava samples varied with geographical location, as well as the age of cassava plant and processing methods. The highest concentration of 12.033 mg/mL of cyanide was recorded in unsoaked cassava samples collected from Luampa District, whilst the lowest cyanide level of 3.1136 mg/mL was detected in soaked cassava harvested from Mansa, suggesting that soaking of cassava reduced the amount of cyanide concentration as observed in this study. In virtually all cases, the concentration of cyanide detected in original cassava tubers from Luampa were higher than the WHO recommended level (10 mg of HCN/kg), irrespective of the implemented processing strategy (soaked vs unsoaked).
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