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Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda

Received: 21 March 2017     Accepted: 10 April 2017     Published: 25 May 2017
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Abstract

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 (<10 mg/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.

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 3)
DOI 10.11648/j.ijnfs.20170603.16
Page(s) 144-148
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Cassava, Cyanogenic Glycosides, Cyanide Poisoning, Food Security

References
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Cite This Article
  • APA Style

    Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. (2017). Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. International Journal of Nutrition and Food Sciences, 6(3), 144-148. https://doi.org/10.11648/j.ijnfs.20170603.16

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    ACS Style

    Benson Oloya; Christopher Adaku; Emmanuel Ntambi; Morgan Andama. Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. Int. J. Nutr. Food Sci. 2017, 6(3), 144-148. doi: 10.11648/j.ijnfs.20170603.16

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    AMA Style

    Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. Int J Nutr Food Sci. 2017;6(3):144-148. doi: 10.11648/j.ijnfs.20170603.16

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  • @article{10.11648/j.ijnfs.20170603.16,
      author = {Benson Oloya and Christopher Adaku and Emmanuel Ntambi and Morgan Andama},
      title = {Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {3},
      pages = {144-148},
      doi = {10.11648/j.ijnfs.20170603.16},
      url = {https://doi.org/10.11648/j.ijnfs.20170603.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170603.16},
      abstract = {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 (<10 mg/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.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda
    AU  - Benson Oloya
    AU  - Christopher Adaku
    AU  - Emmanuel Ntambi
    AU  - Morgan Andama
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    DO  - 10.11648/j.ijnfs.20170603.16
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 144
    EP  - 148
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170603.16
    AB  - 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 (<10 mg/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.
    VL  - 6
    IS  - 3
    ER  - 

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Author Information
  • Department of Chemistry, Muni University, Arua, Uganda

  • Department of Chemistry, Mbarara University of Science and Technology, Mbarara, Uganda

  • Department of Chemistry, Mbarara University of Science and Technology, Mbarara, Uganda

  • Department of Biology, Mbarara University of Science and Technology, Mbarara, Uganda

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