%0 Journal Article
%T The use of methemoglobin complex in estimating cyanogen potential of cassava and cassava products
%A JC Ajaelu
%A JT Bamgbose
%A BO Atolaiye
%A AA Adetoye
%J African Journal of Biotechnology
%D 2008
%I Academic Journals
%X An improved method of analysis of cyanide in cassava and cassava products using methemoglobin complex is described. The cyanogen content of cassava mash, pre-fufu mash, fufu and Gari was determined spectrophotometrically. Optimal conditions were determined to be 24 h at 370C in phosphate buffer (0.05 M; pH 5.6). The average cyanogen content obtained were 14.68 ¡À 0.66, 13.49 ¡À 0.02, 11.94 ¡À 0.02 and 9.87 ¡À 0.64 mg/kg for cassava mash, pre-fufu, fufu and gari, respectively. The values estimated for cassava mash and pre-fufu are greater than the values obtained for the processed fufu and gari, and also greater than the WHO safe value for cassava flour (10 mg/kg). The fact that the results of this work gave lower values of cyanide in processed cassava products compared with the value of unprocessed cassava suggests the validity of this method.
%U http://www.ajol.info/index.php/ajb/article/view/58731