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ABSTRACT
Cassava is one of the natural sources of cyanide due to the presence of cyanogenic glucosides and it has been identified as one of the major causes of cyanide poisonings. It is one of the most commonly consumed staple food particularly in Western Africa due to its agronomical attribute. This study aimed to determine the cyanogenic concentrations of cassava processed foods purchased from some selected markets in Benin City, Edo State, Nigeria. Cassava processed food samples (Fufu, Garri, Cassava flour and Abacha) were collected from open markets, labeled appropriately and taken to the laboratory for further analysis. The cyanide content of the cassava food samples were evaluated using the alkaline picrate method of cyanide determination. The analysis showed variations in cyanide contents of Garri with an average of 24.934ug/ml, Fufu with average of 18.790ug/ml, Cassava flour of 8.976ug/ml and Abacha 9.797ug/ml in New Benin Market, variations in cyanide contents of Garri with an average of 19.052ug/ml, Fufu with average of 12.130ug/ml, Cassava flour of 0.722ug/ml and Abacha of 1.167 in Oba Market, and variations in cyanide contents of Garri with an average of 22.242ug/ml, Fufu with average of 13.951ug/ml, Cassava flour of 9.523ug/ml and Abacha of 10.345ug/ml in Uselu Market. These results also showed that the various cassava processing methods were not effectively done to minimize the cyanide contents. Consumption of these products in high quantity is likely to lead to health complications and should not to be consumed in excess, hence marketing and consumption of these products should be promoted and efforts made to improve the processing methods to further reduce the cyanogen contents of these products through sensitization campaigns.
