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Determination Of Cyanide Contents In Cassava
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1.4 SIGNIFICANCE OF THE STUDY
The result of the project work
would reveal hydrogen cyanide (HCN) of cassava. The result would equally
reveal if the hydrogen cyanide of cassava was high or low and if the
cyanides were poisonous or toxic. And the if the cyanide content is
high, then proper detoxification, fermentation and cooking should be
encouraged during cassava processing or the consumption of cassava
products should be discouraged because of the posionous and toxic
effects of hydrogen cyanide in the living system.
1.5 LIMITATIONS OF THE STUDY
The
project work is Limited to the Determination of hydrogen cyanide (HCN)
in cassava associated with its toxicity. I had a hardicarp in carrying
out this project due to low financial status, on my part as a student.
The cost of the chemicals for the analysis and some other materials was
high, thus limiting the number of sample run for the project work.
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ABSRACT - [ Total Page(s): 1 ]The cyanide Levels in two cassava varieties and some derived products was investigated. The study was conducted on fresh tubers by, sampling in three longitudinal positions (1/4: ½: ¾) and four radials (A, B, C and D). In addition the sampling of derived products was carried out by product types (chip dried, Garri and flour). Cyanide Contents were determined. Results showed that whatever the variety considered, there was no significant difference between the total HCN content in cassava sl ... Continue reading---
