Evaluation of Cyanogenic Potentials of Local Cassava Species and Residual Cyanide Contents of Their Locally Processed Food Products in Southeast Nigeria

The cyanogenic potentials and residual cyanide contents of local cassava parenchyma and their locally processed food products in southeastern Nigeria were studied. Seven species of cassava locally grown and four main food products from them were analyzed colorimetrically for their cyanide contents. Results of the analyses indicated that five of the species contain cyanide potentials between 50 and 100 mg HCN/kg fresh weight while only one contains cyanogens level greater than 100 mg HCN/kg fresh weight. Of the cassava products analyzed, two contained cyanide above the level recommended by the WHO/FAO (10 mg HCN/kg). The result raises concern as these cassava products constitute about 80–90% of the diet of the local people and the facts known about cyanide poisoning from intake of high cyanide containing food.