The goal of this study is to look into the detoxifying capability of fermentation on cassava tuber's poisonous (cyanide) content. Cassava is a staple food for roughly 800 million people in tropical countries. The cyanogenic glycosides in the tuber, which are mainly starch, are degraded by enzymes to form hydrocyanic acid. The fermentation procedure involves soaking newly peeled cassava tubers and fermenting grated cassava tubers, resulting in two fermentation treatments. Fermentation treatments were performed every two days using 20g of sample portions of fresh cassava tuber (UM 8082), which contained as much as 160.46mg/HCN/kg of tuber at the start. The pH of the medium was measured on a daily basis in order to correlate it with ongoing events. The HCN was analysed using the Knowles and Watkin's steam distillation method (Hydrogen cyanide). According to the results of the experiments, there was a significant drop or reduction of this poisonous principle in the tuber. HCN elimination was shown to be greatly aided by a long fermentation period (5 to 6 days) and a pH medium of 4.0 to 4.5. In fact, 94.7 percent (8.45 Mg/kg) and 81.3 percent (28.70 Mg/kg) reductions were achieved for soaking and grated cassava tubers, respectively. Because these values are less than the acceptable limit of 30 mg/kg for safe cyanide levels in food, fermentation is an excellent (and cost-effective) approach for detoxifying cassava tuber for human consumption.
Author (S) Details
G. N. Iwuoha
Department of Pure and Industrial Chemistry University of Port Harcourt, Rivers State, Nigeria.
G. G. Ubeng
Department of Pure and Industrial Chemistry University of Port Harcourt, Rivers State, Nigeria.
U. I. Onwuachu
Department of Chemistry, Nwafor Orizu College of Education Nsugbe, Anambra State, Nigeria.
View Book :- https://stm.bookpi.org/NICB-V1/article/view/3357
No comments:
Post a Comment