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Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation

Received: 13 February 2017     Accepted: 23 February 2017     Published: 9 March 2017
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Abstract

Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 3)
DOI 10.11648/j.ijnfs.20170603.11
Page(s) 118-121
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Cassava, Cyanogenic Potential, Detoxification, Fermentation

References
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[17] S. C. Kobawila, D. Louembe, S. Keleke, J. Hounhouigan, and C. Gamba, “Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo,” African Journal of Biotechnology, 4 (7), 689-696, 2005.
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[22] A. J. Essers, C. Ebong, R. M. van der Grift, M. J. R. Nout, W. Otim-Nape, and H. Rosling, “Reducing cassava toxicity by heap fermentation in Uganda,” International Journal of Food Sciences and Nutrition, 46, 125–136, 1995.
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Cite This Article
  • APA Style

    Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. (2017). Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation. International Journal of Nutrition and Food Sciences, 6(3), 118-121. https://doi.org/10.11648/j.ijnfs.20170603.11

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    ACS Style

    Benson Oloya; Christopher Adaku; Emmanuel Ntambi; Morgan Andama. Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation. Int. J. Nutr. Food Sci. 2017, 6(3), 118-121. doi: 10.11648/j.ijnfs.20170603.11

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    AMA Style

    Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama. Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation. Int J Nutr Food Sci. 2017;6(3):118-121. doi: 10.11648/j.ijnfs.20170603.11

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  • @article{10.11648/j.ijnfs.20170603.11,
      author = {Benson Oloya and Christopher Adaku and Emmanuel Ntambi and Morgan Andama},
      title = {Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {3},
      pages = {118-121},
      doi = {10.11648/j.ijnfs.20170603.11},
      url = {https://doi.org/10.11648/j.ijnfs.20170603.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170603.11},
      abstract = {Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation
    AU  - Benson Oloya
    AU  - Christopher Adaku
    AU  - Emmanuel Ntambi
    AU  - Morgan Andama
    Y1  - 2017/03/09
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijnfs.20170603.11
    DO  - 10.11648/j.ijnfs.20170603.11
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 118
    EP  - 121
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170603.11
    AB  - Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.
    VL  - 6
    IS  - 3
    ER  - 

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Author Information
  • Department of Chemistry, Muni University, Arua, Uganda

  • Department of Chemistry, Mbarara University of Science and Technology, Mbarara, Uganda

  • Department of Chemistry, Mbarara University of Science and Technology, Mbarara, Uganda

  • Department of Biology, Mbarara University of Science and Technology, Mbarara, Uganda

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