The Identification and Role pf Mold in Lowering the HCN Levels in Black Cassava Based on the Immersion Duration

Abstract

This study aimed to provide information for people in Banda, Central Maluku, about types and role of mold in lowering the HCN levels in black cassava. It is expected that the availability of alternative choices of quality food ingredients and affordable prices can improve food security and nutrition at the family level. The Identification of mold was performed through 16S rRNA sequence analysis. The analysis of HCN levels in black cassava was conducted using argentometric method. Five mold isolates, namely J1, J2, J3, J4, and J5 were successfully identified from black cassava samples. The mold species were classified into Rhizopus, Aspergillus, Penicillium, Aspergillus flavus and Aspergillus clavatus. The results of the analyses showed that mold and immersion duration played a significant role in lowering the HCN levels in black cassava. In fact, the HCN levels in Manihot aipi decreased significantly from 0.3024% (302.4 mg HCN/kg) to 0.1296 (129.6 mg HCN/kg), 0.135 % (135 mg HCN/kg), 0.162% (162 mg HCN/kg), and 0.1782 (178.2 mg HCN/kg) after 12, 24, 36, and 48-hour immersion, respectively. Similarly, at 12h, 24h, 36h, and 48h fermentation duration, the HCN levels in black cassava were reduced from 0.135% (135 mg HCN/kg) to 0.108% (108 mg HCN/kg), 0.0918% (91.8 mg HCN/kg), and 0.0864% (86.4 mg HCN/kg). The analysis of mold species and HCN levels in black cassava from Manihot aipi Phol. is important because mold species and HCN levels can determine the number of foodborne pathogens that cause many diseases and, in extreme cases, death. The analysis of mold species and HCN levels is also vital to food security. The results of this study can provide insights to the people in Banda regarding the immersion and fermentation duration of Manihot aipiPhol., which is safe for black cassava processing.