Research article

Assessment of cyanide content in white, light yellow and deep yellow Garri flour produced from Cassava (Manihot esculenta Crantz) in four L.G.A of Abia State, Nigeria

^*1Stephen Chinwendu, ²Ekaiko Marshall U, ¹Ukpabi Emmanuel O and ¹Chukwu Henry C

¹Department of Chemistry, Abia State Polytechnic, Aba, Nigeria

²Department of Biology/Microbiology, Abia State polytechnic, Aba, Nigeria

*Corresponding Authors E-mail: stevechemjnr@yahoo.com; Tel: 07035788027

Accepted 09 April 2015

Abstract

The Cyanide content in white, light yellow and deep yellow Garri in four Local Government Areas of Abia State, Nigeria was investigated using alkaline picrate method. The result showed that, In Bende L.G.A, the cyanide level was 31.51 ± 0.09mg/kg in white Garri, 25.24 ± 0.06mg/kg and 17.40 ± 0.1mg/kg in light yellow Garri and deep yellow Garri respectively. In Ohafia L.G.A, 32.92±0.14mg/kg, 20.86±0.09mg/kg and 15.83±0.05mg/kg in white Garri, light yellow garri and deep yellow Garri respectively. In Umuahia North and Isiala Ngwa North L.G.A the cyanide content in white, light yellow and deep yellow Garri showed cyanide level of 38.83±0.15mg/kg, 19.42±0.03mg/kg, 19.41±0.17mg/kg and 31.06 ± 0.20mg/kg, 24.14 ± 0.36mg/kg, 19.48 ± 0.20mg/kg respectively. The results were compared to the maximum value of 50mg/kg authorized by the World Health Organization (WHO). This reduction of cyanide in the final products of cassava varies with the type of processing techniques used and the volume of palm oil added together with the environmental factors such as temperature, humidity and age of the cassava.

Keywords: White Garri, Light yellow Garri, Deep yellow Garri, Picrate method and Cassava