Cassava Diet, Chronic Cyanide Intoxication and Neuropathy in the Nigerian Africans

Osuntokun, B. O.

doi:10.1159/000393156

Cited by 184 publications

(96 citation statements)

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“…Therefore, for a 70 kgweighed individual, the maximum reliable consumption is about 110 g CLM from any one of those five cultivars at TAP; and this amount is bulky because the powder presents low density. However, it is worth emphasizing that the chronic toxicity is due to the consumption of lower cyanide doses at longer timer intervals 36 .…”

Section: Resultsmentioning

confidence: 99%

Antinutrients in the cassava (Manihot esculenta Crantz) leaf powder at three ages of the plant

Wobeto¹,

Corrêa²,

Abreu³

et al. 2007

Ciênc. Tecnol. Aliment.

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In Brazil, the cassava leaf meal (CLM) has been used to strive against undernourishment because it is a high source of vitamins and minerals. However, the wide variation in the chemical composition of the different cultivars, as well as their antinutritional substances may be a restriction to their uses. The levels of some antinutrients in CLM from five cultivars at three ages of the plant (TAP) were investigated, in order to select the cultivars and plant ages that would be more appropriate for human consumption. The lowest contents of antinutrients were observed in the 12-month old plants, except for nitrate and hemagglutinin from which the lowest contents were found for the 17 month old ones. The cultivar IAC 289-70 had the lowest antinutrient levels, except for saponin and oxalate. Thus, the cultivar IAC 289-70 at 12 months is the most appropriate for human consumption. Keywords: cassava leaves; cyanide; polyphenol; saponin; hemagglutinin; cultivars. ResumoNo Brasil, a farinha de folhas de mandioca (FFM) vem sendo usada no combate à desnutrição por ser fonte de vitaminas e minerais. Todavia, a grande variação na composição química dos diferentes cultivares e a presença de substâncias antinutricionais tem restringido o seu uso. Investigaram-se os níveis de alguns antinutrientes da FFM de cinco cultivares em três idades da planta (TIP), a fim de selecionar cultivares e idades mais adequadas para o consumo humano. Aos 12 meses foram observados os menores teores de antinutrientes, exceto para nitrato e hemaglutinina, os quais foram inferiores aos 17 meses. O cultivar IAC 289-70 destacou-se com os menores níveis dos antinutrientes, exceto para a saponina e oxalato. Portanto, o cultivar IAC 289-70, aos 12 meses, é o mais adequado para o consumo humano.

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Section: Resultsmentioning

confidence: 99%

Antinutrients in the cassava (Manihot esculenta Crantz) leaf powder at three ages of the plant

Wobeto¹,

Corrêa²,

Abreu³

et al. 2007

Ciênc. Tecnol. Aliment.

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“…Various ailments from cyanide toxicity have been reported in human among which include: vomiting, diarrhea, dizziness, headache, stomach pains, rapid respiration, drop in blood pressure, mental confusion, rapid pulse rate, twitching, convulsion and tropical ataxic neuropathy [1] [8]- [10]. The cyanide content of cassava differs with a number of conditions such as: species varieties, harvesting time and season.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Estimation of Hydrogen Cyanide in Fresh and Cooked Tuber Parenchyma (Pulp) of Three Cultivars of Sweet Cassava Cultivars Grown in Some Parts of Benue State, Nigeria

Ubwa¹,

Adoga²,

Tyohemba³

et al. 2015

FNS

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The amount of cyanide in fresh and cooked tuber parenchyma (pulp) of three cultivars of sweet cassava from two local government areas (LGA) of Benue state was studied. Cassava tubers were collected and carefully peeled to obtain the pulp. The fresh and boiled samples were adequately processed and treated with ninhydrin, Na2CO3 and NaOH and the absorbance of the reaction product measured using UV-Visible spectrometer after construction of a calibration graph using standard cyanide solutions. The amount of cyanide in the fresh pulp varied with differences in cultivars ranging from White Dan-Warri Cultivar: (19.87 to 28.81) mg/kg; Obasanjo cultivar: (17.23 to 28.81) mg/kg and Red Dan-Warri Cultivar (8.23 to 19.31) mg/kg. Also, the cyanide content of cultivars from Oju LGA was generally higher than that of the cultivars from Gwer-east LGA. Cyanide content varied with the period of the day harvested in the order: Afternoon > Evening > Morning for all cultivars. Furthermore, cooking greatly reduced the cyanide content of all the sweet cassava cultivars but boiling was more effective than roasting with the cyanide removal increasing with increase in cooking time. The cyanide content of the tuber parenchyma of the sweet cassava cultivars was very low (<30 mg/kg) which is in agreement with reported values for sweet cassava. However, cooking at a reasonable time interval will further reduce their cyanide levels to further safe limits.

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“…These disorders include hyperthyroidism, tropical ataxic neuropathy, and konzo (Osuntokun, 1981;Cock, 1985;Tylleskar et al, 1992;Rosling et al, 1993). Cyanide poisoning from high-cyanogenic cassava is typically associated with insufficient consumption of Cys and Met in the diet.…”

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Cyanogenesis in Cassava1

White¹,

Arias-Garzon²,

McMahon³

et al. 1998

Plant Physiology

114

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In the cyanogenic crop cassava (Manihot esculenta, Crantz), the final step in cyanide production is the conversion of acetone cyanohydrin, the deglycosylation product of linamarin, to cyanide plus acetone. This process occurs spontaneously at pH greater than 5.0 or enzymatically and is catalyzed by hydroxynitrile lyase (HNL). Recently, it has been demonstrated that acetone cyanohydrin is present in poorly processed cassava root food products. Since it has generally been assumed that HNL is present in all cassava tissues, we reinvestigated the enzymatic properties and tissue-specific distribution of HNL in cassava. We report the development of a rapid two-step purification protocol for cassava HNL, which yields an enzyme that is catalytically more efficient than previously reported (Hughes, J., Carvalho, F., and Hughes, M.[1994] Arch Biochem Biophys 311: 496-502). Analyses of the distribution of HNL activity and protein indicate that the accumulation of acetone cyanohydrin in roots is due to the absence of HNL, not to inhibition of the enzyme. Furthermore, the absence of HNL in roots and stems is associated with very low steady-state HNL transcript levels. It is proposed that the lack of HNL in cassava roots accounts for the high acetone cyanohydrin levels in poorly processed cassava food products.

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Cassava Diet, Chronic Cyanide Intoxication and Neuropathy in the Nigerian Africans

Cited by 184 publications

References 0 publications

Antinutrients in the cassava (Manihot esculenta Crantz) leaf powder at three ages of the plant

Antinutrients in the cassava (Manihot esculenta Crantz) leaf powder at three ages of the plant

Quantitative Estimation of Hydrogen Cyanide in Fresh and Cooked Tuber Parenchyma (Pulp) of Three Cultivars of Sweet Cassava Cultivars Grown in Some Parts of Benue State, Nigeria

Cyanogenesis in Cassava1

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