In Burundi, cassava flour is obtained through several types of preparation, including sun-drying, which gives the flour its name. The aim of this work is to determine the level of hydrocyanic acid and the nutritional value of Akambaranga. The hydrocyanic acid content was determined by the Association of Official Analytical Chemists (AOAC, 2019) and International Organization for Standardization (ISO 2164, 1975) methods, aflatoxins by the AOAC (2019) method, proteins by Kjeldahl by the AOAC (1990) method, reducing sugars and total sugars by the Luff-Schoorl reagent method and minerals by Atomic Absorption Spectrophotometry (AAS) by the AOAC (2019) method. Hydrocyanic acid was found at a level (1.35 ± 0.16 mg/kg) below Codex Alimentarius standards (<10 mg/kg), and aflatoxins were undetectable. Proteins were found in very low quantities (1.60 ± 0.57mg/kg), so Akambaranga cannot be a source of this nutrient. Total sugars and reducing sugars are in sufficient quantity. However, of the mineral salts (iron, calcium, magnesium, sodium, potassium, manganese, phosphorus, copper and zinc) analyzed, only iron (253.43 ± 148.60 mg/kg) is sufficient for daily requirements. All others need to be fortified. Proteins and minerals need to be fortified or supplemented for Akambaranga-based meals. These results will help to improve nutritional value for both consumers and manufacturers, and thus reduce malnutrition.
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