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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 Ntobambodi, Two Food Products from Congo,” African Journal of Biotechnology, Vol. 4, No. 7, 2005, pp. 689-696.
http://www.ajol.info/index.php/ajb/article/view/15168/59486

has been cited by the following article:

• TITLE: A New Method for the Determination of Cyanide Ions and Their Quantification in Some Senegalese Cassava Varieties

  AUTHORS: Younoussa Diallo, Momar Talla Gueye, Cheikh Ndiaye, Mama Sakho, Amadou Kane, Jean Paul Barthelemy, Georges Lognay

  KEYWORDS: Cassava; Cyanogenic Glycosides; Cyanide Ion; Micro-Diffusion; Toxicity

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.5 No.3, February 21, 2014

  ABSTRACT: Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical procedures. The validation of this method is estimated. The concentration of cyanide ions at different part of the samples was determined. The results showed high toxicity in some fresh Senegalese consumed cassava varieties (>100 mg HCN·kg﹣1). However, in the processed cassava products, less than 10 mg HCN·kg﹣1 was found in the different varieties studied except for the chips where the levels of CN﹣ contents were important (>49 mg HCN·kg﹣1).