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A New Method for the Determination of Cyanide Ions and Their Quantification in Some Senegalese Cassava Varieties

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DOI: 10.4236/ajac.2014.53022    5,789 Downloads   7,695 Views   Citations

ABSTRACT

Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical procedures. The validation of this method is estimated. The concentration of cyanide ions at different part of the samples was determined. The results showed high toxicity in some fresh Senegalese consumed cassava varieties (>100 mg HCN·kg﹣1). However, in the processed cassava products, less than 10 mg HCN·kg﹣1 was found in the different varieties studied except for the chips where the levels of CN contents were important (>49 mg HCN·kg﹣1).

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

Y. Diallo, M. Gueye, C. Ndiaye, M. Sakho, A. Kane, J. Barthelemy and G. Lognay, "A New Method for the Determination of Cyanide Ions and Their Quantification in Some Senegalese Cassava Varieties," American Journal of Analytical Chemistry, Vol. 5 No. 3, 2014, pp. 181-187. doi: 10.4236/ajac.2014.53022.

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