The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods

Agbor-Egbe, Tom; Mbome, Israël Lape

doi:10.1016/j.jfca.2005.02.004

Cited by 52 publications

(43 citation statements)

References 19 publications

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“…Fufu is a fermented white paste made from cassava, it is ranked next to gari as an indigenous food of most Nigerians in the South. Fufu is made by steeping whole or cut peeled cassava roots in water to ferment for maximum of three days, during the steeping, fermentation decrease the pH, softens the roots and help to reduces the potentially toxic cyanogenic compound (Agbor-Egbe and Lape Mbome, 2006, Egwim et al, 2013.…”

mentioning

confidence: 99%

Antimicrobial activity of lactic acid bacteria isolated from fermented milk products

Adejumo¹

2014

Afr. J. Food Sci.

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mentioning

confidence: 99%

Antimicrobial activity of lactic acid bacteria isolated from fermented milk products

Adejumo¹

2014

Afr. J. Food Sci.

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“…'Gasification', a process whereby fermented and dried cassava mash is simultaneously cooked and dried in a shallow wok, resulted in a 90-93% reduction in total cyanogen content (Agbor-Egbe and Lape Mbome, 2006). Optimal cooking conditions for reduction of cyanogen levels in bamboo shoots (98-102ºC for 148-180 minutes) resulted in a 97% reduction in cyanogens (Ferreira et al, 1995).…”

Section: Resultsmentioning

confidence: 99%

Use of bentonite clay for the reduction of cyanide poisoning after consumption of cassava waste water by Wistar albino rat

Okoye¹,

Uwhen²

2016

Journal of Applied Sciences and Environmental Management

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ABSTRACT:The in vivo study of the effect of bentonite on cyanide poisoning and its effect on plasma urea was investigated. A total of 45 wistar albino rats were used. The rats were divided into four groups and a control group. Each group had nine rats including the control. Groups 1, 2, 3, and 4 were given a daily dose of 0.4ml of cassava waste water containing a sub-lethal amount of cyanide (2.16 x 10 -3 mg). Groups 2, 3, and 4 were counter administered with 0.2ml, 0.4ml, and 0.8ml of 7% bentonite solution respectively. Administration of bentonite was done simultaneously with the cyanide administration. At the end of each week three animals were sacrificed from each group and the control and their plasma urea level determined. The experiment which lasted for three weeks showed that the sub-lethal amount of cyanide caused a significant increase (p> 0.05) of plasma urea from 0.0300 ± 0.01mmol/L per gram of rats in the control to 0.0375 ± 0.01 mmol/L per gram of rats in group 1 which was fed with only cyanide. A counter treatment with bentonite led to significant decrease (p>0.05) in plasma urea from 0.0413 ± 0.10 mmol/L to 0.0249 ± 0.01 mmol/L per gram of body weight of the rats. The reduction of plasma urea caused by bentonite was also proportional to the amount of bentonite administered. 0.2ml and 0.8ml of 7% bentonite solution caused a 5.08% and 39.71% reduction of plasma urea level respectively. This suggests that bentonite might have some preventive and therapeutic effects on cyanide poisoning. © JASEM http://dx.doi.org/10.4314/jasem.v20i3.1

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“…Fufu is made by sleeping whole or cut peeled cassava roots in water to ferment for maximum of three days, during the steeping, fermentation decrease the pH, softens the roots and help to reduces the potentially toxic cyanogenic compound (Agbor-Egbe and Lape Mbome, 2006) c. Lafun…”

Section: B Fufumentioning

confidence: 99%

Nigerian Indigenous Fermented Foods: Processes and Prospects

Evans¹,

Musa²,

Yahaya³

et al. 2013

Mycotoxin and Food Safety in Developing Countries

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The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods

Cited by 52 publications

References 19 publications

Antimicrobial activity of lactic acid bacteria isolated from fermented milk products

Antimicrobial activity of lactic acid bacteria isolated from fermented milk products

Use of bentonite clay for the reduction of cyanide poisoning after consumption of cassava waste water by Wistar albino rat

Nigerian Indigenous Fermented Foods: Processes and Prospects

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