Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda

Benson Oloya; Christopher Adaku; Emmanuel Ntambi; Morgan Andama

doi:doi:10.11648/j.ijnfs.20170603.16

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Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda

Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 3)

Received: 21 March 2017 Accepted: 10 April 2017 Published: 25 May 2017

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Abstract

Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a health risk since they can cause acute cyanide poisoning and death in humans and animals. As such, information concerning the cyanogenic glycosides content in cassava cultivars is indispensable in averting health risks linked with cassava consumption. In this study, the cyanogenic content of the most common local cassava varieties (Bisimwenge, Nyar-anderiano, Nya-matia, Nya-pamitu, Nya-papoga and Nyar-udota) grown in Zombo district and six improved cassava varieties (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) were investigated. Generally, the improved cassava varieties revealed lower levels (mean value was 108.75 mg/kg) of cyanogens than the local varieties (mean value was 201.65 mg/kg). The concentrations of the cyanogen in all the cultivars investigated were far above the FAO/WHO recommended value (<10 mg/kg). Hence, adequate detoxification and reduced frequency of consumption of these cassava cultivars are necessary in order to limit the ingestion of toxic levels of cyanide.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 3)
DOI	10.11648/j.ijnfs.20170603.16
Page(s)	144-148
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

Keywords

Cassava, Cyanogenic Glycosides, Cyanide Poisoning, Food Security

References

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APA Style

Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. (2017). Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. International Journal of Nutrition and Food Sciences, 6(3), 144-148. https://doi.org/10.11648/j.ijnfs.20170603.16

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ACS Style

Benson Oloya; Christopher Adaku; Emmanuel Ntambi; Morgan Andama. Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. Int. J. Nutr. Food Sci. 2017, 6(3), 144-148. doi: 10.11648/j.ijnfs.20170603.16

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AMA Style

Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. Int J Nutr Food Sci. 2017;6(3):144-148. doi: 10.11648/j.ijnfs.20170603.16

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@article{10.11648/j.ijnfs.20170603.16,
  author = {Benson Oloya and Christopher Adaku and Emmanuel Ntambi and Morgan Andama},
  title = {Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {3},
  pages = {144-148},
  doi = {10.11648/j.ijnfs.20170603.16},
  url = {https://doi.org/10.11648/j.ijnfs.20170603.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170603.16},
  abstract = {Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a health risk since they can cause acute cyanide poisoning and death in humans and animals. As such, information concerning the cyanogenic glycosides content in cassava cultivars is indispensable in averting health risks linked with cassava consumption. In this study, the cyanogenic content of the most common local cassava varieties (Bisimwenge, Nyar-anderiano, Nya-matia, Nya-pamitu, Nya-papoga and Nyar-udota) grown in Zombo district and six improved cassava varieties (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) were investigated. Generally, the improved cassava varieties revealed lower levels (mean value was 108.75 mg/kg) of cyanogens than the local varieties (mean value was 201.65 mg/kg). The concentrations of the cyanogen in all the cultivars investigated were far above the FAO/WHO recommended value (<10 mg/kg). Hence, adequate detoxification and reduced frequency of consumption of these cassava cultivars are necessary in order to limit the ingestion of toxic levels of cyanide.},
 year = {2017}
}

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TY  - JOUR
T1  - Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda
AU  - Benson Oloya
AU  - Christopher Adaku
AU  - Emmanuel Ntambi
AU  - Morgan Andama
Y1  - 2017/05/25
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170603.16
DO  - 10.11648/j.ijnfs.20170603.16
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  - 144
EP  - 148
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170603.16
AB  - Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a health risk since they can cause acute cyanide poisoning and death in humans and animals. As such, information concerning the cyanogenic glycosides content in cassava cultivars is indispensable in averting health risks linked with cassava consumption. In this study, the cyanogenic content of the most common local cassava varieties (Bisimwenge, Nyar-anderiano, Nya-matia, Nya-pamitu, Nya-papoga and Nyar-udota) grown in Zombo district and six improved cassava varieties (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) were investigated. Generally, the improved cassava varieties revealed lower levels (mean value was 108.75 mg/kg) of cyanogens than the local varieties (mean value was 201.65 mg/kg). The concentrations of the cyanogen in all the cultivars investigated were far above the FAO/WHO recommended value (<10 mg/kg). Hence, adequate detoxification and reduced frequency of consumption of these cassava cultivars are necessary in order to limit the ingestion of toxic levels of cyanide.
VL  - 6
IS  - 3
ER  -

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Author Information

Benson Oloya

Department of Chemistry, Muni University, Arua, Uganda
Christopher Adaku

Department of Chemistry, Mbarara University of Science and Technology, Mbarara, Uganda
Emmanuel Ntambi

Department of Chemistry, Mbarara University of Science and Technology, Mbarara, Uganda
Morgan Andama

Department of Biology, Mbarara University of Science and Technology, Mbarara, Uganda

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APA Style

Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. (2017). Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. International Journal of Nutrition and Food Sciences, 6(3), 144-148. https://doi.org/10.11648/j.ijnfs.20170603.16

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ACS Style

Benson Oloya; Christopher Adaku; Emmanuel Ntambi; Morgan Andama. Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. Int. J. Nutr. Food Sci. 2017, 6(3), 144-148. doi: 10.11648/j.ijnfs.20170603.16

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AMA Style

Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda. Int J Nutr Food Sci. 2017;6(3):144-148. doi: 10.11648/j.ijnfs.20170603.16

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@article{10.11648/j.ijnfs.20170603.16,
  author = {Benson Oloya and Christopher Adaku and Emmanuel Ntambi and Morgan Andama},
  title = {Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {3},
  pages = {144-148},
  doi = {10.11648/j.ijnfs.20170603.16},
  url = {https://doi.org/10.11648/j.ijnfs.20170603.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170603.16},
  abstract = {Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a health risk since they can cause acute cyanide poisoning and death in humans and animals. As such, information concerning the cyanogenic glycosides content in cassava cultivars is indispensable in averting health risks linked with cassava consumption. In this study, the cyanogenic content of the most common local cassava varieties (Bisimwenge, Nyar-anderiano, Nya-matia, Nya-pamitu, Nya-papoga and Nyar-udota) grown in Zombo district and six improved cassava varieties (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) were investigated. Generally, the improved cassava varieties revealed lower levels (mean value was 108.75 mg/kg) of cyanogens than the local varieties (mean value was 201.65 mg/kg). The concentrations of the cyanogen in all the cultivars investigated were far above the FAO/WHO recommended value (<10 mg/kg). Hence, adequate detoxification and reduced frequency of consumption of these cassava cultivars are necessary in order to limit the ingestion of toxic levels of cyanide.},
 year = {2017}
}

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TY  - JOUR
T1  - Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda
AU  - Benson Oloya
AU  - Christopher Adaku
AU  - Emmanuel Ntambi
AU  - Morgan Andama
Y1  - 2017/05/25
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170603.16
DO  - 10.11648/j.ijnfs.20170603.16
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  - 144
EP  - 148
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170603.16
AB  - Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a health risk since they can cause acute cyanide poisoning and death in humans and animals. As such, information concerning the cyanogenic glycosides content in cassava cultivars is indispensable in averting health risks linked with cassava consumption. In this study, the cyanogenic content of the most common local cassava varieties (Bisimwenge, Nyar-anderiano, Nya-matia, Nya-pamitu, Nya-papoga and Nyar-udota) grown in Zombo district and six improved cassava varieties (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) were investigated. Generally, the improved cassava varieties revealed lower levels (mean value was 108.75 mg/kg) of cyanogens than the local varieties (mean value was 201.65 mg/kg). The concentrations of the cyanogen in all the cultivars investigated were far above the FAO/WHO recommended value (<10 mg/kg). Hence, adequate detoxification and reduced frequency of consumption of these cassava cultivars are necessary in order to limit the ingestion of toxic levels of cyanide.
VL  - 6
IS  - 3
ER  -

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