Characterization Of Yellow Root Cassava And Food Products: Investigation Of Cyanogenic Glycosides And Pro-Vitamin A

ObjectiveCyanide is a highly toxic compound, and the consumption of products containing cyanide is of singificant public health concern. In contrast, β-carotene possesses essential nutritional attributes related to human health, therefore the characterisation and quanfication of both compounds in food products is both fundamental and necessary. This investigation sought to identify the cyanide and β-carotene levels in two flours produced from the roots of two varieties of cassava (Manihot esculenta crantz), namely UMUCASS-38 (TMS 01/1371) and NR 8082, and their associated food products.ResultsThe fresh tuber, raw flour and food products were analysed for levels of residual cyanide and β-carotene using standard analytical methods. The cyanide content of NR 8082 (18.01±0.01 ppm) and UMUCASS 38 (17.02±0.02 ppm) flours were significantly higher (p < 0.05) than the residual cyanide levels determined in the cookies (10.00±0.00 ppm) and cake (7.10±0.14 ppm). The levels of β-carotene determined in the sample varied significantly (p < 0.05). The highest levels of β-carotene (6.53±0.02 µg/g) were determined in raw roots of UMUCASS 38 while NR 8082 levels of β-carotene were 1.12±0.02 µg/g. Processing the roots into flour reduced the β-carotene content to 4.78±0.01 µg/g and 0.76±0.02 µg/g in UMUCASS 38 and NR8082 flours, respectively. Cookies and cake produced from flour derived from the UMUCASS 38 variety had 2.15±0.01 µg/g and 2.84±0.04 µg/g of β-carotene, respectively.