Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, NigeriaReport as inadecuate




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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 appreciable 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.

KEYWORDS

Cassava, Cultivar, Cyanide Content, Place of Growth, Roasted, Boiled

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Ubwa, S. , Otache, M. , Igbum, G. and Shambe, T. 2015 Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria. Food and Nutrition Sciences, 6, 1078-1085. doi: 10.4236-fns.2015.612112.





Author: Simon Terver Ubwa, Monday Abel Otache, Gillian Ogbene Igbum, Tseaa Shambe*

Source: http://www.scirp.org/



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