International Journal of Nutrition and Food Sciences

| Peer-Reviewed |

Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation

Received: 13 February 2017    Accepted: 23 February 2017    Published: 09 March 2017
Views:       Downloads:

Share This Article

Abstract

Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.

DOI 10.11648/j.ijnfs.20170603.11
Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 3, May 2017)
Page(s) 118-121
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), 2024. Published by Science Publishing Group

Keywords

Cassava, Cyanogenic Potential, Detoxification, Fermentation

References
[1] J. H. Cock, “Cassava: New Potential for a Neglected Crop,” Westview Press, Boulder, CO, USA, 1985.
[2] J. H. Bradbury, and W. D. Holloway, “Chemistry of Tropical Root Crops: Significance for Nutrition and Agriculture in the Pacific,” Australian Centre for International Agricultural Research, Monograph No. 6, Canberra, Australia, 1988.
[3] A. Akintonwa, O. Tunwashe, and A. Onifade, “Fatal and non-fatal acute poisoning attributed to cassava–based meal,” Acta Horticulturae, 375, 285–288, 1994.
[4] F. Delange, L. O. Ekpechi, and H. Rosling, “Cassava cyanogenesis and iodine deficiency disorders,” Acta Horticulture, 375, 289–293, 1994.
[5] M. Ernesto, A. P. Cardoso, D. Nicala, E. Mirione, F. Massaza, J. Cliff, M. R. Haque and J. Bradbury, “Persistent konzo and cyanide toxicity from cassava in Northern Mozambique,” Acta Tropica, 82: 357-362, 2002.
[6] B. O. Osuntokun, “Chronic cyanide intoxication of dietary origin and a degenerative neuropathy in Nigerians,” Acta Horticulturae, 375, 311–321, 1994.
[7] W. P. Howlett, “Konzo; a new human disease entity,” Acta Horticulturae, 375, 323–329, 1994.
[8] A. O. Onabolu, O. S. A. Oluwole, M. Bokanga, and H. Rosling, “Ecological variation of intake of cassava food and dietary cyanide load in Nigerian communities,” Public Health Nutrition, 4, 871–876, 2001.
[9] G. M. O’Brien, C. C. Wheatley, C. Iglesias, and N. H. Poulter, “Evaluation, modification, and comparison of two rapid assays for cyanogens in cassava,” Journal of the Science of Food and Agriculture, 65, 391-399, 1994.
[10] C-K. Linley, K. Chrissie, J. Ngoma, F. Chipungu, J. Mkumbira, S. Simukoko, and J. Jiggins, “Bitter cassava and women: an intriguing response to food security,” LEISA Magazine, 18 (4), 2002.
[11] Food and Agriculture Organization of the United Nations, "Roots, tubers, plantains and bananas in human nutrition", Rome, 1990, Ch. 7 "Toxic substances and antinutritional factors", first paragraph.
[12] A. P. Cardoso, E. Mirione, M. Ernesto, F. Massaza, J. Cliff, M. R. Haque, and J. H Bradbury, “Processing of cassava roots to remove cyanogens,” Journal of Food Composition and Analysis, 18, 451–460, 2005.
[13] A. Akintonwa, and O. L. Tunwashe, “Fatal cyanide poisoning from cassava-based meal,” Human & Experimental Toxicology, 11, 47-49, 1992.
[14] M. Andama, and J. B. Lejju, “Potential of Fermentation in Detoxifying Toxic Cassava Root Tubers,” Journal of Agricultural Science and Technology, A 2, 1182-1188, 2012.
[15] FAO/WHO, “Joint FAO/WHO Food Standards Programme,” Codex Alimentarius Commission XII, Supplement 4, FAO, Rome, Italy, 1991.
[16] FAO, “Processing and utilization of Root and Tuber Crops,” FIAT PANIS; Rome, 2000.
[17] S. C. Kobawila, D. Louembe, S. Keleke, J. Hounhouigan, and C. Gamba, “Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo,” African Journal of Biotechnology, 4 (7), 689-696, 2005.
[18] T. Agbor-egbe, I. L. Mbome, and S. Treche, “The effectiveness of cyanogen reduction during cassava processing into miondo,” In: T Agbor-Egbe, D Griffon, S Treche (eds.), Transformation alimentaire du manioc, Editions Orstom, pp. 307-318, 1995.
[19] M. Lambri, D. M. Fumi, A. Roda, and M. D. F. Dante, “Improved processing methods to reduce the total cyanide content of cassava roots from Burundi,” African Journal of Biotechnology, 12 (19), 2685-2691, 2013.
[20] J. H. Bradbury, “Simple wetting method to reduce cyanogens content of cassava flour,” Journal of Food Composition and Analysis, 19, 388-393, 2006.
[21] A. Westby, “Cassava Utilization, Storage and Small-scale Processing,” In: CAB International 2002. Cassava: Biology, Production and Utilization (eds R. J. Hillocks, J. M. Thresh and A. C. Bellotti). pp. 281-300, 2002.
[22] A. J. Essers, C. Ebong, R. M. van der Grift, M. J. R. Nout, W. Otim-Nape, and H. Rosling, “Reducing cassava toxicity by heap fermentation in Uganda,” International Journal of Food Sciences and Nutrition, 46, 125–136, 1995.
[23] C. Figueroa, A. M. Davila, and J. Pourquié, “Lactic acid bacteria of the sour cassava starch fermentation,” Letters in Applied Microbiology, 21, 126–130, 1995.
[24] F. Ampe, A. Sirvent, and N. Zakhia, “Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization,” International Journal of Food Microbiology, 65, 45–54, 2001.
[25] M. P. Cadena, E. C. Villarraga, D. E. Luján, and Salcedo, J. G. “Evaluación de la agroindustria del almidón agrio de yuca (Manihot esculenta Crantz) en Cordoba y Sucre,” Temas Agrarios, 11, 43–53, 2006.
[26] O. N. Ben, F. Ampe, M. Raimbault, J. P. Guyot, and P. Tailliez, “Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia),” Systematic and Applied Microbiology, 23, 285–291, 2000.
[27] O. B. Oyewole, “Characteristics and significance of yeasts’ involvement in cassava fermentation for fufu production,” International Journal of Food Microbiology, 65, 213-218, 2001.
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

Cite This Article
  • APA Style

    Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. (2017). Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation. International Journal of Nutrition and Food Sciences, 6(3), 118-121. https://doi.org/10.11648/j.ijnfs.20170603.11

    Copy | Download

    ACS Style

    Benson Oloya; Christopher Adaku; Emmanuel Ntambi; Morgan Andama. Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation. Int. J. Nutr. Food Sci. 2017, 6(3), 118-121. doi: 10.11648/j.ijnfs.20170603.11

    Copy | Download

    AMA Style

    Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation. Int J Nutr Food Sci. 2017;6(3):118-121. doi: 10.11648/j.ijnfs.20170603.11

    Copy | Download

  • @article{10.11648/j.ijnfs.20170603.11,
      author = {Benson Oloya and Christopher Adaku and Emmanuel Ntambi and Morgan Andama},
      title = {Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {3},
      pages = {118-121},
      doi = {10.11648/j.ijnfs.20170603.11},
      url = {https://doi.org/10.11648/j.ijnfs.20170603.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20170603.11},
      abstract = {Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.},
     year = {2017}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation
    AU  - Benson Oloya
    AU  - Christopher Adaku
    AU  - Emmanuel Ntambi
    AU  - Morgan Andama
    Y1  - 2017/03/09
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijnfs.20170603.11
    DO  - 10.11648/j.ijnfs.20170603.11
    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  - 118
    EP  - 121
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170603.11
    AB  - Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.
    VL  - 6
    IS  - 3
    ER  - 

    Copy | Download

  • Sections