Analysis of Cyanide and Essential Mineral Contents in Raw and Processed Cassava from Minna, Nigeria
A. I. Ajai, Y. B. Paiko, J. O. Jacob, M. M. Ndamitso, J. Dauda
Chemical Science International Journal · pp. 1–6 · Published 23 Nov 2015
10.9734/ACSJ/2016/22758Abstract
This study investigated the cyanide and mineral content of raw cassava, white and yellow processed cassava obtained from cassava processing centre located at Gwadabe area of Minna, Niger state. The cyanide content was analysed using the alkaline picrate method while the minerals were analysed using atomic absorption spectrophotometer. The result obtained for the cyanide content ranged from 3.86- 6.84 mg/kg with the raw cassava having the highest cyanide concentration (6.84 mg/kg) and yellow processed cassava, the least (3.86 mg/kg). These values were below the WHO permissible limit of 10 mg/kg cyanide. The result of mineral analysis in the cassava samples ranged 26.6 – 40.96 mg/100 g Ca, 4.15 – 5.14 mg/100 g Cu, 4.30 – 11.50 mg/100 g Mg, 11.92 – 25.53 mg/100 g K, 19.98 – 29.90 mg/100 g Na, 4.34 – 6.10 mg/100 g Fe, 3.93 – 5.10 mg/100 g Mn and 1.94 – 3.18 mg/100 g Zn respectively. Generally, the value obtained was within the permissible level that will not be toxic to health.
Cited by 3
Eliane Eyenga, Josiane Mbassi, Hippolyte Mouafo · International Journal of Nutrition and Food Sciences · 2024
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