Characterization of cassava ( Manihot esculenta Crantz) varieties in Nigeria and Tanzania, and farmers’ perception of toxicity of cassava

Cassava ( Manihot esculenta Crantz) roots in endemic and non-endemic areas for cassava associated neurological syndromes in Nigeria and Tanzania were characterized for levels of cyanogenic compounds, taste, weight and farmers’ perception of toxicity. Mean cyanogenic compounds (mg HCN eq/kg dry wt) i...

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Bibliographic Details
Published in:Journal of food composition and analysis 2007-11, Vol.20 (7), p.559-567
Main Authors: Oluwole, O.S.A., Onabolu, A.O., Mtunda, K., Mlingi, N.
Format: Article
Language:English
Subjects:
altitude
Ataxia
ataxia (disorder)
Biological and medical sciences
bitterness
Cassava
chemical composition
cultivars
Cyanide
cyanides
cyanogen
farmers
Feeding. Feeding behavior
Food
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
indigenous species
Manihot esculenta
Manihot esculenta Crantz
Methods of analysis, processing and quality control, regulation, standards
molecular weight
Nutrition
nutritive value
roots
Taste
toxic substances
toxicity
Tropical
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:Cassava ( Manihot esculenta Crantz) roots in endemic and non-endemic areas for cassava associated neurological syndromes in Nigeria and Tanzania were characterized for levels of cyanogenic compounds, taste, weight and farmers’ perception of toxicity. Mean cyanogenic compounds (mg HCN eq/kg dry wt) in cassava roots was 133 (range 8–1063) in Nigeria ( n = 97 ) , but 61 (range 22–244) in Tanzania ( n = 57 ) , P0.05). Sweet cassava predominates in Nigeria and Tanzania. Mean weight (range) was 405 g (49–3100) for roots of cassava planted at altitude100 m above sea level, P = 0.02 . Multivariate model shows significant relationship of levels of cyanogenic compounds in cassava roots and altitude, weight of roots and country. High cyanogenic cassava varieties were present in the endemic area in Nigeria, where the altitude is low, but low cyanogenic cassava varieties were present in the endemic area in Tanzania, where the altitude is high. Both sweet and bitter cassava were consumed raw by farmers, who do not perceive bitter cassava as a toxic crop. The practise of delayed harvesting of cassava for food security is low in both countries.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2007.04.004