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Tchacondo, T., Karou, S.D., Osseyi, E., Agban, A., Bawa, L.M., Atcha, A.R., Soumana, K., Assignon, K., Kpemoua, A. and De Souza, C. (2011) Effect of Harvest and Cook Processing on Cyanides Content of Cassava Cultivars and Cassava-Based Dough Consumed in Lomé, Togo. Advanced Journal of Food Science and Technology, 3, 398-402.

has been cited by the following article:

• TITLE: Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria

  AUTHORS: Simon Terver Ubwa, Monday Abel Otache, Gillian Ogbene Igbum, Tseaa Shambe

  KEYWORDS: Cassava, Cultivar, Cyanide Content, Place of Growth, Roasted, Boiled

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.12, September 7, 2015

  ABSTRACT: The cyanide content of the parenchyma (pulp) of three sweet cassava cultivars: Alhaji (Tropical Manihot Selection; TMS 98/0581), Ochengbila (Tropical Manihot Selection; TMS 98/0505), and Onono (Tropical Manihot Selection; TMS 98/0524) from three local government areas of Benue State were studied. Their contents were: TMS 98/0581 (41.46 - 53.40) mg/kg, TMS 98/0505 (45.12 - 58.93) mg/kg and TMS 98/0524 (46.38 - 58.08) mg/kg for all the local government areas. For the peels, it ranged from (63.41 - 108.96) mg/kg for all cultivars. The cyanide content of the cultivars varies from one local government to another and also from one farm to another. No appreciable loss of cyanide was observed after four days of storage. The cyanide content of boiled and roasted cassava parenchyma was (5.26 - 7.85) mg/kg and (9.73 - 10.55) mg/kg respectively for all the cultivars. Air dried parenchyma at (26°C - 32°C for one week and oven dried parenchyma at 60°C for four hours ranged from (16.05 - 18.83) mg/kg and (21.82 - 24.04) mg/kg respectively for all cultivars.