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Standard Research Journal of Microbiological Sciences (SRJMS)


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Standard Research Journal of Microbiological Sciences Vol.2(2), pp. 031-036 April 2015
Copyright 2015 Standard Research Journals

 

Research article

 

Assessment of cyanide content in white, light yellow and deep yellow Garri flour produced from Cassava (Manihot esculenta Crantz) in four L.G.A of Abia State, Nigeria

 

*1Stephen Chinwendu, 2Ekaiko Marshall U, 1Ukpabi Emmanuel O and 1Chukwu Henry C

 

1Department of Chemistry, Abia State Polytechnic, Aba, Nigeria

2Department of Biology/Microbiology, Abia State polytechnic, Aba, Nigeria

 

*Corresponding Authors E-mail: stevechemjnr@yahoo.com; Tel: 07035788027

                                                    

Accepted 09 April 2015

 

Abstract

The Cyanide content in white, light yellow and deep yellow Garri in four Local Government Areas of Abia State, Nigeria was investigated using alkaline picrate method. The result showed that, In Bende L.G.A, the cyanide level was 31.51 0.09mg/kg in white Garri, 25.24 0.06mg/kg and 17.40 0.1mg/kg in light yellow Garri and deep yellow Garri respectively. In Ohafia L.G.A, 32.920.14mg/kg, 20.860.09mg/kg and 15.830.05mg/kg in white Garri, light yellow garri and deep yellow Garri respectively. In Umuahia North and Isiala Ngwa North L.G.A the cyanide content in white, light yellow and deep yellow Garri showed cyanide level of 38.830.15mg/kg, 19.420.03mg/kg, 19.410.17mg/kg and 31.06 0.20mg/kg, 24.14 0.36mg/kg, 19.48 0.20mg/kg respectively. The results were compared to the maximum value of 50mg/kg authorized by the World Health Organization (WHO). This reduction of cyanide in the final products of cassava varies with the type of processing techniques used and the volume of palm oil added together with the environmental factors such as temperature, humidity and age of the cassava.

Keywords: White Garri, Light yellow Garri, Deep yellow Garri, Picrate method and Cassava
 

 

 


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