Cyanogenicity of cassava varieties and risk of exposure to cyanide from cassava food in Nigerian communities

• Autores: O. S. A. Oluwole
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 6, 2008, págs. 962-969
• Idioma: inglés
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• Resumen

  • BACKGROUND: High-cyanogenic cassava varieties are cultivated in many tropical communities that are free of neurological syndromes attributed to consumption of cassava foods. This study was done in four geographical areas of Nigeria (northern, southwestern, southeastern and an area endemic for ataxic polyneuropathy) to determine if cyanogenicity of cassava is associated with geographical area, altitude or level of cyanogenic compounds in gari, a popular cassava food in West Africa. RESULTS: Mean levels of cassava cyanogens were 153, 127, 68 and 65 mg HCN equivalents (eq.) kg−1 dry weight (DW) in the endemic, southeastern, southwestern and northern areas respectively (P < 0.0001), while mean levels of gari cyanogens were 9, 4, 7 and 13 mg HCN eq. kg−1 DW in the respective areas (P < 0.0001). The mean altitude was 35 m in the endemic area, 55 m in the southeastern area, 220 m in the southwestern area and 273 m in the northern area (P < 0.0001). Altitude was associated with cyanogenicity of cassava in univariate and multivariate models (P < 0.0001). One hundred and twenty-six (93%) farmers and 255 (77%) processors did not perceive cassava or its food products as toxic. CONCLUSION: The findings indicate that cyanogenicity of cassava is determined by environmental factors rather than by conscious selection of varieties by farmers. Farming high-cyanogenic cassava is not associated with high levels of residual cyanogens in gari. Cassava is not perceived as toxic by farmers and processors. Copyright © 2008 Society of Chemical Industry