Browsing by Author "Adaku, Christopher"

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    The cyanogenic potential of certain cassava varieties in Uganda and their fermentation-based detoxification
    (IntechOpen, 2023-04-04) Oloya, Benson; Adaku, Christopher; Andama, Morgan
    Cassava is the leading staple food in the developing world, providing an essential diet for about half a billion individuals. However, cassava contains significantly toxic compounds, the cyanogenic glycosides. Ingestion of such toxins in large quantities can lead to acute cyanide poisoning and may cause death in both humans and animals. Therefore, cassava may present a potential health risk to consumers. Information regarding the cyanogenic glycoside content is vital in averting health risks associated with cassava consumption. Accordingly, the seven most common local cultivars in Zombo district and six improved cultivars were grown and later characterized based on their cyanogenic potential. Additionally, the root tubers of Nyar-udota and Nyar-papoga were fermented to detoxify them from the cyanogens. The cyanogenic glycoside levels in the selected cultivars surpassed the critical value of 10 ppm established by the World Health Organization. The improved cassava had lower and moderately identical concentrations of HCN, unlike the local varieties. Cyanogenic contents were highest at 8-10 months. Fermentation led to substantial detoxification of the cyanogens, and the decrease varied with the fermentation period. In making choices for the cultivation and consumption of cassava, it is crucial to consider the cultivar, period of harvesting, and detoxification by fermentation.
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    Cyanogenic potential of selected cassava varieties in Zombo District, Uganda
    (International Journal of Nutrition and Food Sciences, 2017) Oloya, Benson; Adaku, Christopher; Ntambi, Emmanuel; Andama, Morgan
    Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a health risk since they can cause acute cyanide poisoning and death in humans and animals. As such, information concerning the cyanogenic glycosides content in cassava cultivars is indispensable in averting health risks linked with cassava consumption. In this study, the cyanogenic content of the most common local cassava varieties (Bisimwenge, Nyar-anderiano, Nya-matia, Nya-pamitu, Nya-papoga and Nyar-udota) grown in Zombo district and six improved cassava varieties (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) were investigated. Generally, the improved cassava varieties revealed lower levels (mean value was 108.75 mg/kg) of cyanogens than the local varieties (mean value was 201.65 mg/kg). The concentrations of the cyanogen in all the cultivars investigated were far above the FAO/WHO recommended value (<10mg/kg). Hence, adequate detoxification and reduced frequency of consumption of these cassava cultivars are necessary in order to limit the ingestion of toxic levels of cyanide.
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    Detoxification of Nyar-Udota cassava variety in Zombo district by fermentation
    (2017) Oloya, Benson; Adaku, Christopher; Ntambi, Emmanuel; Andama, Morgan
    Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.
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    Variation of cyanogenic potential of selected cassava varieties with age in Zombo district, Uganda
    (Scholars World-International Refereed Journal of Arts, Science & Commerce,, 2018) Oloya, Benson; Adaku, Christopher; Andama, Morgan
    Cassava is a major staple food in the developing world, providing a basic diet for around 500 million people. In Uganda, it is currently one of the most important food crops and ranks second to bananas in terms of area occupied, total production and per capita consumption. However, cassava contains cyanogenic glycosides such as linamarin and Lotaustralin, which are toxic. Consumption of such toxins in sufficient quantities can cause acute cyanide poisoning and death in humans and animals. Thus, cassava is a possible health risk to the consumers. Awareness about the trend of cyanogenic glycosides content in cassava as it matures is paramount in minimizing the health risks associated with cassava consumption. As such, the most common local cultivars; Bisimwenge, Nyar-anderiano, Nyar-udota, in Zombo district and two improved cultivars: NASE 9 and TME 14, were investigated for variation in their cyanogenic content with age. The concentrations of cyanogens were determined using standard titration method. The results showed that cyanogeniccontent was highest at the ages of 8-10 months and generally decreased after the tenth month. It is therefore safer to harvest cassava after at least ten months when the levels of the hydrogen cyanide have reduced and stabilized.