Determination of Cyanide Content and Physical Properties of Three (3) Different Cassava Flakes in Gashua Market, Yobe State

Student: Bukola Abioye (Project, 2025)
Department of Biochemistry
Federal University, Gashua, Yobe State

Abstract

This research work assessed the cyanide content and physical properties of white, pale yellow and deep yellow cassava flakes “Garri’’ from Gashua market. The cyanide was determined using the picrate method of analysis. WHO standard was also sample as a positive control for comparison. The result showed that, in the Cyanide content in white, pale yellow and deep yellow cassava flakes showed Cyanide level of 2.44±0.09 mgkg-1, 2.68±0.04 mgkg-1, 2.84±0.12 mgkg-1, respectively. Their pH values ranged from 3.59 to 4.77, while the swelling capacity was 17.63 to 18.67. The mean bulk density cassava flakes samples A, B, and C were 2.44g/cm³, 2.46 g/cm³ and 2.76 g/cm³, respectively. The variation may be due to poor processing, and other additives. The cyanide content of the locally processed cassava flakes were below the tolerable standard limit of 5-10mg/KgHCN and as such safe for human consumption. Considering food security and health risk to consumers, it is important to assess other cassava products in Gashua and beyond for their cyanide levels.

Keywords
Hydrogen cyanide pH Bulk density Glycoside Detoxification swelling capacity Picrate Bulk density Fermentation.
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