An outbreak of acute intoxications from consumption of insufficiently processed cassava in Tanzania

Mlingi, N.; Poulter, Nigel H.; Rosling, Hans

doi:10.1016/s0271-5317(05)80565-2

Cited by 110 publications

(59 citation statements)

References 11 publications

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“…Santisopasri et al (2001) reported that the cyanogen concentration of stressed plants harvested in a high rainfall period was lower than those from non-stressed plants harvested during a low rainfall period. The increase in cyanogens in cassava products during periods of drought is thought to be the result of high endogenous levels in the source plants, but much of the evidence to support this is anecdotal (Mlingi et al, 1992).…”

Section: Hydrogen Cyanidementioning

confidence: 99%

Optimization of Chemical Properties of Cassava Varieties Harvested at Different Times using Response Surface Methodology

An¹,

Iwe²

2016

AJAFST

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Three improved cassava varieties-TME 419, TMS 98/0505 and TMS 30572 were monitored from planting and harvested at three months interval-10, 13 and 16months respectively. Selected chemical properties of the cassava varieties-hydrogen cyanide, amylose, moisture and starch contents were determined at each harvesting regime. These chemical properties were optimized and a faced central composite design (k=2) was employed to study the effect of experimental variables on the chemical properties. Moisture content ranged from 49.96% (TME 419-16months) to 70.21% (TMS 98/0505-13months). Hydrogen cyanide ranged from 40.92mg/kg (TME 419-13months) to 47.85mg/kg (TMS 98/0505-16months). Amylose content of the cassava varieties varied from 17.64% (TMS 30572-10months) to 23.11% (TMS 98/0505-16Months). Starch content ranged from 13.30% (TMS 98/0505-16months) to 32.39% (TME 419-13months). However, optimization showed that the following minimum and maximum values were obtainable from the chemical properties studied: minimum moisture content 55.94% (TME 419-16months), maximum moisture content 70.89% (TMS 98/0505-13months). Minimum hydrogen cyanide 41.03mg/kg (TME 419-13months), maximum hydrogen cyanide obtainable was 46.48mg/kg (TMS 30572-16 months). Minimum amylose obtainable was 18.31% (TMS 30572-13months) and the maximum amylose obtainable was 21.70% (TMS 98/0505-10 months). Minimum percentage of starch obtainable was 17.99 from the cassava variety TMS 98/0505 harvested at the 16 th month while the maximum obtainable was 32.32, from the cassava variety TME 419 harvested at the 13 th month.

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Section: Hydrogen Cyanidementioning

confidence: 99%

Optimization of Chemical Properties of Cassava Varieties Harvested at Different Times using Response Surface Methodology

An¹,

Iwe²

2016

AJAFST

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“…Cutting and grating enhances intimate contact between linamarin and the hydrolysing enzyme linamarase, which promotes rapid breakdown of linamarin to hydrogen cyanide gas that escapes into the air in the finely divided wet parenchyma (Cardoso et al, 2005;Montagnac et al, 2009). Moreover, grating provides a higher surface area for both drying and fermentation and allows retting to be completed more quickly than when whole roots are used (Mlingi et al, 1992;Sakala et al, 2007). It is a valuable method for further investigation, especially in eastern and southern Africa, where attempts to introduce this method failed because of the cost and availability of the processors (Cardoso et al, 2005;Nebiyu and Getachew, 2011).…”

Section: Effect Of Peeling and Grating On Cyanide Abatementmentioning

confidence: 99%

“…Moreover, several studies indicate that bitterness is related to the CNG content, and this affects the palatability of the roots and related flours (ChiwonaKarltun et al, 2004). Because the consumption of cassava products with high CNG levels may cause acute intoxication, aggravate goitre (Mlingi et al, 1992) and, in severe circumstances, induce paralytic diseases (Tylleskar et al, 1992) the Codex Alimentarius Commission of the Food and Drug Administration/World Health Organization (CCFO, 1981; FAO/WHO, 1991) set safe levels of cyanogens in cassava food products at 10 mg/kg dry weight (d.w.).…”

Section: Introductionmentioning

confidence: 99%

Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots

Lambri

Fumi

2014

Ital J Agronomy

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In addition to be a possible solution to the food crisis becoming a productive model to follow, the development of a process and/or a technique of food production in a developing country could create advantages from an industrial point of view due to the use of alternative raw materials, which have a potentially high competitiveness. In developing countries, agriculture is able to offer a variety of products making up the daily diet and provide products with potential that could make up for many nutritional deficiencies to which resident populations are subject. Food technology applications on cereals, tubers, roots, fruits, and by-products from related processes are reported at aiming to obtain finished and semi-finished foods and/or basic ingredients meeting the food safety criteria. In detail, this study aims to generate a processing method for the white bitter roots collected in a rural area of Burundi with a cyanogenic glycoside content >400 mg cyanide equivalent/kg dry weight. A standardised procedure consisting of peeling, grating, and oven drying at 60°C, with or without fermentation with Saccharomyces cerevisiae, was successfully tested.

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“…13 Epidemiological studies have shown that the disease is associated with a high exposure to cyanogenic compounds in a diet dominated by insufficiently processed bitter cassava. [14][15][16][17][18] Persons consuming poorly processed cassava in large quantities are susceptible to neuropathologies caused by cyanide. 19,20 Affected subjects also have a low intake of sulphur amino acids, which are needed to detoxify cyanide in the human body.…”

mentioning

confidence: 99%

“…19,20 Affected subjects also have a low intake of sulphur amino acids, which are needed to detoxify cyanide in the human body. [14][15][16][17][18][19][20] Neurolathyrism is another toxic nutritional disorder known in Africa. It is an irreversible spastic paraparesis caused by excessive consumption of grass peas (Lathyrus sativus).…”

mentioning

confidence: 99%

Upper Motor Neuron Disorders in Africa

Olofsson¹

2008

European Neurological Review

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An outbreak of acute intoxications from consumption of insufficiently processed cassava in Tanzania

Cited by 110 publications

References 11 publications

Optimization of Chemical Properties of Cassava Varieties Harvested at Different Times using Response Surface Methodology

Optimization of Chemical Properties of Cassava Varieties Harvested at Different Times using Response Surface Methodology

Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots

Upper Motor Neuron Disorders in Africa

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