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Comparative Effects Of Processing On The Cyanide Content Of Manihot Esculenta , Glycine Max And Zea Mays

Journal: International Journal of Food Science, Nutrition and Dietetics (IJFS) (Vol.02, No. 01)

Publication Date:

Authors : ; ; ;

Page : 15-18

Keywords : Cyanide; Food processing; Heat treatment; Raw; Phytotoxin;

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The effects of varying processing treatments on the cyanide content of Manihot Esculenta, Zea Mays and Glycine Max were determined using picrate kit method and the following mean concentrations in ppm were obtained: 0.10, 0.00, 0.00, 0.00, 0.01, 0.00, 0.02,0.00, and 0.00 for Cassava, Garri, Fufu, Tapioka, Soybean, Vitamilk, Raw maize, Roasted maize, and Boiled maize respectively. There were statistically significant differences (P ? 0.05) among all raw samples analysed for the observed phytotoxin (Cyanide) levels. The results obtained from the processed and unprocessed food products generally showed a marked difference (P ? 0.05) in cyanide levels between raw and processed food products and this implies that food processing has a marked effect on the cyanide content of different food types indicating success in degradation of cyanide by heat. Heat treatments therefore reduced the cyanide content (approximately 100%) in tested food crops thereby making them suitable and safer for consumption outside creating variety.

Last modified: 2015-08-27 20:57:52