The cyanogenic potential of certain cassava varieties in Uganda and their fermentation-based detoxification

dc.contributor.authorOloya, Benson
dc.contributor.authorAdaku, Christopher
dc.contributor.authorAndama, Morgan
dc.date.accessioned2023-09-27T10:10:09Z
dc.date.available2023-09-27T10:10:09Z
dc.date.issued2023-04-04
dc.description.abstractCassava 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.en_US
dc.identifier.citationOloya, B., Adaku, C., & Andama, M. (2023). The Cyanogenic Potential of Certain Cassava Varieties in Uganda and Their Fermentation-Based Detoxification. IntechOpen. doi: 10.5772/intechopen.110748en_US
dc.identifier.urihttps://dir.muni.ac.ug/handle/20.500.12260/558
dc.language.isoenen_US
dc.publisherIntechOpenen_US
dc.subjectCassavaen_US
dc.subjectCyanogenic potentialen_US
dc.subjectCyanogenic glycosidesen_US
dc.subjectcyanide poisoningen_US
dc.subjectdetoxificationen_US
dc.subjectfermentationen_US
dc.subjectfood safetyen_US
dc.subjectfood securityen_US
dc.titleThe cyanogenic potential of certain cassava varieties in Uganda and their fermentation-based detoxificationen_US
dc.typeBook chapteren_US

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