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International Journal of Biochemistry Research & Review, ISSN: 2231-086X,Vol.: 19, Issue.: 1


Proximate Analysis, Hydrogen Cyanide and Some Essential Mineral Content of Sweet Cassava Variety (Manihot utilisima) and Bitter Cassava Variety (Manihot palmata) Cultivated in Kachia Local Government Area of Kaduna State, Nigeria


O. B. Ifeabunike1*, J. M. Nwaedozie1 and C. I. Aghanwa1

1Department of Chemistry, Nigeria Defence Academy, P.M.B. 2109, Kaduna, Kaduna State, Nigeria.

Article Information
(1) Richard A. Manderville, Departments of Chemistry and Toxicology University of Guelph, Canada.
(1) Birsa Mihail Lucian, Alexandru Ioan Cuza University of Iasi, Romania.
(2) I. Ogbonna Abigail, University of Jos, Nigeria.
Complete Peer review History: http://www.sciencedomain.org/review-history/21041


This study investigated the proximate composition and the hydrogen cyanide content of two different cassava species, bitter cassava and sweet cassava species (Manihot esculenta Crantz) harvested from Kachia Local Government Area of Kaduna State, Nigeria. The proximate composition analysis were determined using standard methods and the hydrogen cyanide content of the cassava samples were determined using fermentation and titration methods. The mean result of proximate analysis of both species showed that the fresh samples of sweet cassava variety had chloride content value of 0.0024±0.0002 mg/L, ash content: 0.87±0.44%, moisture content: 41.05±2.26%, dry matter: 58.9±0.14% and fat content: 0.57±0.42%. The bitter cassava variety had chloride content value of 0.0028±0.0000 mg/L, ash content: 0.94±0.06%, moisture content: 38.2±2.69%, dry matter: 61.7±2.69% and fat content: 0.49±0.42%. These values were within the Food and Agricultural Organization and World Health Organization (FAO/WHO) standards for proximate composition in cassava except for the high moisture content of both species which was above the permissible limit. The mean total HCN content in bitter cassava was 89.60 mg/Kg, while the sweet cassava had an HCN content value of 80.60 mg/Kg. The yeast fermentation procedures was employed and the mean extracted hydrogen cyanide content obtained was as follows: 69.33±2.80 HCN mg/Kg for the sweet cassava and 85.33±4.61 HCN mg/Kg content in the bitter cassava species; the remaining free HCN in both cassava varieties were within recommended consumption limit. The mineral concentration in both cassava varieties were however lower than the recommended mineral values as stated by United States Department of Agriculture USDA, 2016.

Keywords :

Cassava; mineral concentration; hydrogen cyanide; proximate analysis.

Full Article - PDF    Page 1-12

DOI : 10.9734/IJBCRR/2017/36215

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