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Article citations


Ngudi, D.D., Kuo, Y.H. and Lambein, F. (2003) Cassava Cyanogens and Free Amino Acids in Raw and Cooked Leaves. Food and Chemical Toxicology, 41, 1193-1197.

has been cited by the following article:

  • TITLE: Quantitative Estimation of Hydrogen Cyanide in Fresh and Cooked Tuber Parenchyma (Pulp) of Three Cultivars of Sweet Cassava Cultivars Grown in Some Parts of Benue State, Nigeria

    AUTHORS: Simon Terver Ubwa, Sunday Ogakwu Adoga, Raymond Lubem Tyohemba, Tseaa Shambe

    KEYWORDS: Cyanide Content, Cassava, Roasted, Boiled, Harvesting Time

    JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.10, July 14, 2015

    ABSTRACT: The amount of cyanide in fresh and cooked tuber parenchyma (pulp) of three cultivars of sweet cassava from two local government areas (LGA) of Benue state was studied. Cassava tubers were collected and carefully peeled to obtain the pulp. The fresh and boiled samples were adequately processed and treated with ninhydrin, Na2CO3 and NaOH and the absorbance of the reaction product measured using UV-Visible spectrometer after construction of a calibration graph using standard cyanide solutions. The amount of cyanide in the fresh pulp varied with differences in cultivars ranging from White Dan-Warri Cultivar: (19.87 to 28.81) mg/kg; Obasanjo cultivar: (17.23 to 28.81) mg/kg and Red Dan-Warri Cultivar (8.23 to 19.31) mg/kg. Also, the cyanide content of cultivars from Oju LGA was generally higher than that of the cultivars from Gwer-east LGA. Cyanide content varied with the period of the day harvested in the order: Afternoon > Evening > Morning for all cultivars. Furthermore, cooking greatly reduced the cyanide content of all the sweet cassava cultivars but boiling was more effective than roasting with the cyanide removal increasing with increase in cooking time. The cyanide content of the tuber parenchyma of the sweet cassava cultivars was very low (