Reduction of the Cyanide from Cassava Leaves Using NaHCO3

• Published in: Journal of food quality and hazards control 2024-06, Vol.11 (2), p.127-134
• Main Authors: Narwati, N., Setiawan, S.
• Format: Article
• Language: English
• Subjects: cyanogenic glycosides; hydrogen cyanide; manihot; sodium bicarbonate
• ISSN: 2345-685X; 2345-6825
• DOI: 10.18502/jfqhc.11.2.15651

Background: Cassava leaves are one part of the cassava plant, which can be consumed. Cassava leaves used as vegetable ingredients are weak as the presence of toxic cyanogenic glycosides. The pre-processing method of cassava leaves is performed to reduce the cyanide content. The method was modified using Sodium Bicarbonate (NaHCO3) substance, capable of binding cyanide acid, with stirring intervention from the stirrer chamber. This method is believed to contribute in lowering Hydrogen Cyanide (HCN) levels in a shorter period of time. The objective of this study was to assess the effectiveness of using NaHCO3 and a stirring chamber in decreasing the cyanide content of cassava leaves. Methods: A total of 48 samples were examined, all collected in June 2023. The assessment was based on comparing the NaHCO3 mass and the stirring time. The NaHCO3 mass was adjusted to 0, 10, 20, or 30 g with stirring times of 0, 15, 30, or 45 min. Cassava leaves are separated from the stalk and thoroughly washed then sliced 2 mm thick. Identification of cassava leaf HCN levels was measured using a spectrophotometer, wavelength 500 nm. The statistical variance analysis technique (ANOVA) was employed to detect the disparity in cyanide content among the cassava leaves of the various experimental groups. Results: The results indicated the highest cassava leaf HCN levels in the 0 g NaHCO3 group and the length of stirring time was 0 min, which was 217 ppm. The lowest cassava leaf HCN content in the group with the addition of 30 g NaHCO3 treatment with 150 rpm stirring is 56 ppm, with a percentage decrease of 32.5%. Conclusion: The finding of adding NaHCO3 and stirring cassava leaves in water is regarded as an effort to reduce HCN levels to prevent the risk of food poisoning.