Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria
 /  Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria

Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria

Simon Terver Ubwa, Monday Abel Otache, Gillian Ogbene Igbum, Tseaa Shambe
Abstract
The cyanide content of the parenchyma (pulp) of three sweet cassava cultivars: Alhaji (Tropical
Manihot Selection; TMS 98/0581), Ochengbila (Tropical Manihot Selection; TMS 98/0505), and
Onono (Tropical Manihot Selection; TMS 98/0524) from three local government areas of Benue
State were studied. Their contents were: TMS 98/0581 (41.46 – 53.40) mg/kg, TMS 98/0505
(45.12 – 58.93) mg/kg and TMS 98/0524 (46.38 – 58.08) mg/kg for all the local government areas.
For the peels, it ranged from (63.41 – 108.96) mg/kg for all cultivars. The cyanide content of the
cultivars varies from one local government to another and also from one farm to another. No ap-
preciable loss of cyanide was observed after four days of storage. 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.

Journal Article
PDF, 295.5 KB
Creative Commons LicenseCreative Commons license
Physical Sciences
Mineral Analysis
Cassava, Cultivar, Cyanide Content, Place of Growth, Roasted, Boiled
Christian Bassey
18th April, 2018
18th April, 2018
http://oer.mciu.edu.ng/wp-content/uploads/2015/04/OTACHE-MONDAY-ABEL-1.pdf


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