Comparative Evaluation Of The Cyanide Content Of Two Sweet And Two Bitter Cassava Varieties (Manihot Esculenta Crantz)

ABSTRACT

Four prominent cassava cultivars (TMS 30572 and NR 8082) which are bitter cassava varieties and (TMS 0505 and TMS 419) which are sweet cassava varieties cultivated at NRCRI, Umudike, Abia State were obtained and used to produce Gari (common staple food) and their quantity were evaluated. The percentage yield, proximate composition and cyanide content of the cassava samples were investigated. The cyanide content was determined on the cassava peel, cassava mash, and cassava liquor. The result shows that the TMS 419 had the highest (26%) Gari yield. The proximate composition result shows that the value of crude protein ranges from 7.82% to 10.09%, Ash content 0.57% to 0.93%, Moisture content 10.78% to 19.27%, Fat content ranges from 5.57% to 11.48%, while Carbohydrate was 57.02% to 72.89%.The total hydrogen cyanide concentration (mg/bOg) of the four cultivars was within the range of 3.62mgHCN/100g for raw cassava, 2.11mgl-ICN/100g for de-watered cassava, and further reduced after a day fermentation to 2.23mgHCN/l0og to 1.5mgHCN/100g.Also the cyanide concentration in the cassava peel and liquor range from 31 .75mgHCN/1 Oog to 66.11mgHCN/lOog and 21.23mgHCN/100g to 53.56mgHCN/l0og respectively. The result of this work shows that TMS 419 could be recommended for rapid multiplication and distribution to farmers as quantity cultivars.