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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 6, Issue 3) |
| DOI | 10.11648/j.ijnfs.20170603.11 |
| 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), 2017. Published by Science Publishing Group |
Cassava, Cyanogenic Potential, Detoxification, Fermentation
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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
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
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
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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://article.sciencepublishinggroup.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}
}
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 -
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