Residual β-carotene and Cyanide Levels in Gari Produced from Unfermented Yellow Cassava (Manihot esculenta Crantz) Using Local Processing Method

V Osagie, I Onimawo, O Alamu
2017 Journal of Scientific Research and Reports  
Aims: This study was carried out to determine the level of the retained β-carotene in processing yellow cassava (variety IITA TMS 01/1371 or UMUCASS 38) into gari using local processing method, in addition, it was also carried out to determine the residual cyanide after processing (fermented and unfermented) the yellow-fleshed cassava into gari. Place of Study: Department of Biochemistry, Ambrose Alli University Ekpoma and International Institute for Tropical Agriculture Ibadan. Methodology:
more » ... an. Methodology: High performance liquid Chromatography (HPLC) was used to determine the level Osagie et al.; JSRR, 16(2): 1-5, 2017; Article no.JSRR.36428 2 of β-carotene in gari produced from fermented and unfermented yellow cassava while the cyanide level was determined by an automated Enzymic method. Results and Discussion: It showed that the gari produced from fermented yellow cassava had a higher level of β-carotene depending on the number of days of fermentation compared with the gari from unfermented yellow cassava. The gari produced from unfermented cassava had the least content of β-carotene (8.076±0.311 ug/g) during the first week of storage compared with those produced from fermented cassava (10.600±0.470 -20.610±0.098 ug/g). There was a reduction in the β-carotene contents in all groups during the 5week storage period. The rate of loss of βcarotene over a five week period showed that the gari from unfermented cassava had the least rate of loss (0.885 ug/week) compared with the gari from fermented cassava over the same period (0.955-2.447 ug/week). However the level of Hydrogen cyanide (HCN) retained was more in the gari from unfermented yellow cassava (3.160±0.006 mg/100 g) compared with the gari from fermented cassava (0.470±0.046-1.423±0.006 mg/100 g). Conclusion: On the basis of the result, it is suggested that yellow cassava should be fermented before being roasted into gari and adequate method of storage be adopted to reduce loss of βcarotene while in storage. Original Research Article
doi:10.9734/jsrr/2017/36428 fatcat:cenot4l3prevlls2ximvjhvttm