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Comparative Proximate Composition and Cyanide Content of Peeled and

Unpeeled Cassava Roots Processed into Garri by Traditional Methods

Article in Research Journal of Food and Nutrition · January 2018

DOI: 10.22259/2637-5583.0202001

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Chiedozie Onyejiaka Ibegbulem Paul C. Chikezie

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Research Journal of Food and Nutrition
Volume 2, Issue 2, 2018, PP 1-13

Comparative Proximate Composition and Cyanide Content of

Peeled and Unpeeled Cassava Roots Processed into Garri by
Traditional Methods
Chiedozie O. Ibegbulem 1 and Paul C. Chikezie 2
1
Department of Biochemistry, Federal University of Technology, Owerri, Nigeria
2
Department of Biochemistry, Imo State University, Owerri, Nigeria
*Corresponding Author: Paul C. Chikezie, Department of Biochemistry, Imo State University,
Owerri, Nigeria

ABSTRACT
Investigations on the consequential effects of the presence of cassava peelings and palm oil on the proximate
composition and cyanide content during the stages of processing cassava roots into gelatinized garri meal
were carried out. The peeled and unpeeled cassava roots were processed into garri and preparation of
gelatinized garri meals were according to standard traditional methods. The cassava roots and garri
samples were stored at ambient room temperature and 30-55% relative humidity until used for analyses.
Proximate composition and cyanide contents of the samples were measured using standard methods. The
moisture content of the cassava roots was significantly (p< 0.05) higher than the processed garri samples.
Protein and lipid contents of the samples were relatively low, whereas the ash value of unpeeled cassava
roots was significantly (p < 0.05) higher than those of the peeled samples. The carbohydrate content of the
unprocessed cassava roots was comparatively lower than those of the processed roots; p< 0.05. The cyanide
content of garri sample produced from unpeeled cassava roots was 4.89 folds lower than that produced from
peeled cassava roots (p < 0.05). Palm oil treated garri samples gave marginal low cyanide content, which
was further lowered when processed into gelatinized garri meal. The presence of cassava peelings and the
addition of palm oil to cassava mash during the production of garri caused critical readjustments of
samples’ physicochemical properties and impacted on the food value of the cassava-based meal.
Keywords: Cassava; cyanide; garri; palm oil; proximate composition

INTRODUCTION America and the Caribbean 19% of about 172

million tons of cassava roots produced
Cassava (Manihot esculenta Crantz) is an worldwide in the year 2000 (FAO, 2001; FAO,
important root crop cultivated in the tropical
2012).
countries of Africa, Asia and South America
(Ihenkoronye and Ngoddy, 1985; Nweke, 2004; The crop has been noted for its capability to
Navia and Villada, 2012). There are number of withstand adverse soil and climatic conditions in
varieties of cassava plants that are generally regions where the roots serve as a dependable
categorized as ‘bitter’ or ‘sweet’ cassava staple food for millions of people (El-Sharkawy
depending on their cyanide content (Navia and 2003; Ekwu et al., 2012; Navia and Villada,
Villada, 2012). Thus, the roots of ‘bitter’ 2012; Lukuyu et al., 2014). Food products
cassava contain relatively high concentration of derived from the cassava plant provides about
cyanide; the peels and pulps, on the average, 70% of daily caloric intake for over 50 million
contain about 650 ppm and 310 ppm total Nigerians of diverse socio cultural standing
cyanide respectively, whereas the corresponding (Oluwole et al., 2004;OECD, 2009). Cassava
‘sweet’ cassava peels and pulps contain less roots can be processed into wide varieties of
than 200 ppm and 38 ppm total cyanide domestic meals, depending on local customs and
respectively preferences, for human consumption (CCDN
(http://www.fao.org/docrep/003/T0554E/T0554 News, 2006; OECD, 2009) as well as for
E06.htm). The food value of cassava is greatly livestock and aquaculture feeding programs
compromised by its cyanide content. (Okoli et al., 2012; Lukuyu et al., 2014). Some
Nevertheless, reports showed that Africa few notable processed cassava meals, known by
accounted for 45%, Asia 28% and Latin their local names include abacha, fufu, farinha,

Research Journal of Food and Nutrition V2 ● I2 ● 2018 1

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

lio – lio, tapioca, and garri. Recent reports and live stock daily protein, minerals and
showed growing industrial demand for cassava vitamins requirements.
roots as raw materials in the production of
Because peelings of cassava root prior to the
essential commodities, thermoplastic and
production of cassava-based products consume
biofuels (Jansson et al., 2009; OECD, 2009;
man-hour with attendant impact on the
Navia and Villada, 2012; Adeniji, 2013;
environment by the generated waste (Cumbana
Ukwuru and Egbonu, 2013).
et al., 2007; Jyothi et al., 2005; Oboh, 2006),
However, the cassava plant contains the alternative method to produce garri without the
potentially toxic compounds, cyanogenic gluco peeling operation was proposed in the present
sides- linamarin and lotaustralin (Tewe and investigation. Accordingly, studies were carried
Iyayi, 1989; Mburu et al., 2012), of which the out to ascertain the consequential effects of the
amount of these toxic compounds varies presence of cassava peelings (peridermal and
according to cultivars, climatic and growing cortical regions) on the proximate composition
conditions (Mburu et al., 2012). Anatomical and cyanide content during the stages of
survey showed that the cassava root is consist of processing the cassava roots into gelatinized
brown outermost layer or husk (0.5-2.0% of the garri meal. The outcome of the present study
root weight; easily removed by simple will provide preliminary insights into the food
scratching), the peels or cortical parenchyma (1- value of cassava root and its products along the
2 mm thick and 8-15% of the root weight; it experimentally designed production chain.
contains most of the toxic cyanogenic
glycosides) and the fleshy starchy parenchyma MATERIALS AND METHODS
(83-92% of the root weight), which is the edible Collection and Preparation of Cassava Roots
part of the root
Matured roots of the ‘sweet’ cassava variety
(http://www.fao.org/docrep/x5415e/x5415e01.ht
were harvested twelve months after planting
m; Tewe, 1992; Lebot, 2009).
(Olaoye et al., 2015) during the wet season, on
Fresh cassava roots, particularly the high quality the 16th of August, 2015 from Ofkaja Farm at
ones, deteriorate within two or three days after Uruagu-Nnewi, Anambra State (Latitude
harvest, and therefore must be processed 620N; Longitude 700E), Nigeria, which lies
immediately to finished products (Tewe, 1992; on the rainforest belt. The harvested roots were
Navia and Villada, 2012). Alternatively, cassava transported to the laboratory within 24 h,
roots may be processed into the dried form to identified and authenticated by Dr. F.N.
reduce moisture content, which converts the Mbagwu at the Herbarium, Department of Plant
roots into more durable and stable product Science and Biotechnology, Imo State
(IITA, 1990; Ugwu, 1996). The scheme used for University, Owerri, Nigeria. Thereafter, the
the production of garri in households and roots were washed under continuous current of
villages as well as in large mechanized scale are tap water for 5 min to remove soil matter and
essentially the same, whereas the complexity of air-dried at ambient room temperature (T = 25 ±
processing technologies selected depend on the 5°C).
amount of cassava roots to be processed, the
availability of capital and energy as well as Unprocessed Cassava Roots
labor cost (Hahn et al., 1992; Adeniji, 2013). The cassava roots were divided into two groups
The scheme for the traditional production of of fairly equal sizes and weights using a triple
garrihas previously been described elsewhere beam balance (Model: OHAU 750-50; OHAUS
(CCDN News, 2006; Kamalu and Oghome, Triple Beam Balance, Model TJ611, Burlington,
2012; Chikezie and Ojiako, 2013; Olaoye et al., NC, USA). The hard outer cover of one group of
2015).The two common varieties of garri in the the cassava roots were manually removal using
Nigeria markets are the white and yellow garri. stainless kitchen knife. Thus the cassava
The yellow garri is produced by adding palm oil samples were categorized as follows:
to the dewatered cassava cake prior to or during
 Group 1: Unpeeled cassava roots (UPCR).
the roasting stage. Garri is often eaten in
combination with nutritious soups and stews or  Group 2: Peeled cassava roots (PCR).
snacks such as groundnuts, coconuts, dried
The cassava root peelings were consisted of
fish/meat and vegetables, which enhances its
peridermal and cortical sections, whereas the
nutritional value especially in terms of human

2 Research Journal of Food and Nutrition V2 ● I2 ● 2018

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

PCR was mainly composed of white starchy using galvanized silver spoon. The gelatinized
flesh and central vascular fiber. garri meals (Type GM1-GM4) were categorized
Processing of Cassava Roots in the following corresponding order thus:

The cassava roots were processed into garri  Type GM1: Garri meal produced from
according to standard traditional methods UPCR (UPCRGM).
previously described (Oluwole et al., 2004). The  Type GM2: Garri meal produced from PCR
UPCR and PCR samples (500 g) were grated (PCRGM).
separately into fine pulp using a grating  Type GM3: Garri meal produced from
machine. Next, the pulp was packed into UPCR + palm oil (UPCRGM+PO).
Hessian bags and compressed to drain and
allowed to ferment for 3 days. The pressed cake  Type GM4: Garri meal produced from PCR
of UPCR and PCR samples were sieved on a + palm oil (PCRGM+PO).
wire mesh screen (3  3 mm2). A 200 g portion The Type GM1-GM4 samples were allowed to
of the sieved cake of UPCR and PCR samples cool to ambient room temperature and used for
were mixed separately with 10 mL palm oil, analyses.
whereas the remaining portions of the sieved
cake of UPCR and PCR samples were not Proximate Analyses
treated with palm oil. The sieved cakes of the Proximate composition, namely, moisture, crude
various cassava roots were roasted separately in protein, crude fibre, ash, total lipids and
wide shallow cast iron pots until well baked into carbohydrate contents, of 5.0 g portions of the
garri. The various types of garri samples (Type various samples were measured according to the
G1-G4) produced were categorized thus: standard methods previously described (AOAC,
2006).
 Type G1: Garri produced from UPCR
(UPCRG). Cyanide Content
 Type G2: Garri produced from PCR Measurement of cyanide contents of the various
(PCRG). samples was according to alkaline titration
 Type G3: Garri produced from UPCR + method as described by Kamalu and Oghome,
palm oil (UPCRG+PO). (2012) with minor modifications (Chikezie and
Ojiako, 2013). A 15 g sample was measured
 Type G4: Garri produced from PCR + palm into 800 mL Kjedahl flash containing 200 mL of
oil (PCRG+PO). distilled water and allowed to stand for 3 h at 25
The garri samples were allowed to cool to ± 5°C. Autolysis was carried out with the
ambient room temperature, packaged in labeled apparatus connected to a distiller. A 150 mL of
sterile cellophane bags and stored at ambient distillate was collected in 20 mL 25% of NaOH
room temperature and 30-55% relative humidity solution and further diluted to 250 mL with
until used for analyses. distilled water. Next, 100 mL of the diluted
distillate was mixed with 8.0 mL of 6.0 N
Preparation of Gelatinized Garri Meal
NH4OH and 2.0 mL of 5% KI indicator solution
Garri meal or eba was prepared according to and titrated against 0.02 N AgNO 3. The end
established traditional methods of indigenous point was indicated by a faint permanent
people of Nigeria. Ten grams ( 10g ) portions of turbidity appearance. The cyanide content
each of the experimental garri samples (Type (mg/100 g cassava wet weight) of the sample
G1-G4) were measured into a petri dish using a was evaluated from the expression: 1.0 mL 0.02
triple beam balance (Model: OHAU 750-50; N AgNO3 1.08 mg HCN.
OHAUS Triple Beam Balance, Model TJ611,
Statistical Analyses
Burlington, NC, USA). Next, 10 mL boiling
distilled water was transferred into four separate Data was analyzed using one-way analysis of
50 mL capacity beakers. The separate Type G1- variance (ANOVA). Values of p < 0.05 were
G4 samples were poured into the corresponding considered statistically significant. All data were
beakers containing boiling distilled water, expressed as the mean ± SD of three
allowed to set and thereafter, mixed properly observations.

Research Journal of Food and Nutrition V2 ● I2 ● 2018 3

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

RESULTS gave a comparative moisture content that was

1.6 fold lower than that of PCRG+PO sample;
The moisture contents of UPCR and PCR p< 0.05. In the same corresponding order,
samples were within the range of 64.94-66.17%
moisture content of UPCRGM sample was
of total proximate composition of the cassava lower than that of PCRGM sample, representing
roots. Additionally, the moisture content of 2.33% lower moisture content; p< 0.05.
UPCR sample was not significantly (p> 0.05) Furthermore, moisture content of PCRGM+PO
higher than that of PCR sample (Figure 1).
sample was significantly (p< 0.05) higher than
Conversely, the moisture content of PCRG
sample was significantly (p< 0.05) higher than that of the UPCRGM+PO sample.
that of the UPCRG sample. UPCRG+PO sample
80
70
Relative concentration (%)

60
50
40
30
20
MOISTURE
10
0

Samples

Figure 1. Moisture contents of cassava roots, garri and garri meals

3.5
3
Relative concentration (%)

2.5
2
1.5
1
CRUDE PROTEIN
0.5
0

Samples

Figure 2. Crude protein contents of cassava roots, garri and garri meals
Crude protein content of UPCR sample was not content when compared with that of PCRG
significantly different (p> 0.05) from that of sample; p> 0.05. However, UPCRG+PO and
PCR sample (Figure 2). Likewise, UPCRG PCRG+PO samples exhibited significantly (p<
sample gave marginally higher crude protein 0.05) higher crude protein contents compared

4 Research Journal of Food and Nutrition V2 ● I2 ● 2018

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

with the unprocessed cassava roots (UPT and samples. In the same order, UPCRGM+PO and
PCR samples). The crude protein contents of PCRGM+PO samples gave crude protein
UPCRGM and PCRGM samples were contents that were comparable with those of
comparable with those of UPCRG and PCRG UPCRG+PO and PCRG+PO samples.
4.5
4
Relative concentration (%)

3.5
3
2.5
2
1.5
1 CRUDE FIBRE
0.5
0

Samples

Figure 3. Crude fiber contents of cassava roots, garri and garri meals
Figure 3 showed that crude fiber contents of crude fiber content of PCRG+PO sample was
UPCR and PCR samples exhibited significant not significantly different (p> 0.05) from that of
difference (p< 0.05). Likewise, the UPCRG, UPCRGM sample. On comparative terms, the
PCRG, UPCRG+PO and PCRG+PO samples order of crude fiber contents of UPCRGM and
gave variable crude fibre contents, such that PCRGM samples followed the same pattern
UPCRG >PCRG samples and UPCRG+PO with that of the UPCRGM+PO and
>PCRG+PO samples; p< 0.05. However, the PCRGM+PO samples.
4.5
4
Relative concentration (%)

3.5
3
2.5
2
1.5
1 ASH
0.5
0

Samples

Figure 4. Ash values of cassava roots, garri and garri meals

The ash value of UPCR sample was PCR sample. Furthermore, the ash values of
significantly (p < 0.05) higher than that of the UPCRG+PO and PCRG+PO samples were

Research Journal of Food and Nutrition V2 ● I2 ● 2018 5

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

significantly (p< 0.05) higher than their values, such that UPCRGM >PCRGM samples
corresponding UPCRG and PCRG samples. The and UPTGM+PO >PCRGM+PO samples; p <
same pattern was observed in the order of ash 0.05.

1.8
1.6
Relative concentration (%)

1.4
1.2
1
0.8
0.6
0.4
TOTAL LIPID
0.2
0

Samples

Figure 5. Total lipid contents of cassava roots, garri and garri meals
Figure 5 showed that the total lipid content in Expectedly, UPCRG+PO, UPCRGM+PO and
UPCR sample was not significantly (p> 0.05) PCRGM+PO samples gave relatively higher
different from that of PCR sample. Likewise, total lipid contents compared with those of
total lipid content of UPCRG sample was UPCRGM, PCRGM, UPCRG and PCRG
comparable with that of PCRG sample; p> 0.05. samples. Overall, the total lipid contents of the
However, the total lipid contents of UPCRG and samples were within the range of 0.33%-1.51%
PCRG samples were significantly (p< 0.05) (Figure 5).
higher than those of UPCR and PCR samples.
100
Relative concentration (%)

90
80
70
60
50
40
30
20 CARBOHYDRATES
10
0

Samples

Figure 6. Carbohydrate contents of cassava roots, garri and garri meals

The carbohydrate content of the unprocessed (p> 0.05) different from that of PCR sample.
cassava roots (UPCR and PCR samples) were Furthermore, the carbohydrate contents of
comparatively lower than those of the processed UPCRG, PCRG, UPCRG+PO, PCRG+PO,
roots; p< 0.05 (Figure 6). The carbohydrate UPCRGM and PCRGM samples varied within
content of UPCR sample was not significantly relatively narrow range: 81.00 0.26%-83.13

6 Research Journal of Food and Nutrition V2 ● I2 ● 2018

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

0.05%; p> 0.05. The UPCRGM+PO sample significantly (p> 0.05) different from that of
gave carbohydrate content that was not PCRGM+PO sample.

16
Concentration (mg/100 g sample)

14
12
10
8
6
4
CYANIDE
2
0

Samples

Figure 7. Cyanide contents of cassava roots, garri and garri meals

Figure 7 showed that the cyanide content of 2014). Other studies have linked wide
PCR sample was 1.62 fold lower than that of variability of cyanide content in cassava roots to
UPCR sample; p< 0.05. The cyanide content of variety differences, growing conditions of plant,
UPCRG sample was 4.89 folds lower than that (i.e. soil type, humidity, temperature), maturity
of UPCR sample (p < 0.05), whereas PCRG of plants, environmental conditions, and
sample gave 4.69 folds lower than that of the nutritional status of the plants, prevailing
corresponding PCR sample; p< 0.05. seasonal and climatic conditions during the time
Additionally, the UPCRG+PO and PCRG+PO of harvest as well impact of environmental
samples gave marginal lower cyanide content pollution and application of inorganic fertilizers
compared with their corresponding UPCRG and (http://www.fao.org/docrep/x5415e/x5415e01.ht
PCRG samples. The PCRGM+PO sample gave m; Splittstoesser and Tunya, 1992; Bokanga et
the lowest cyanide content compared with other al., 1994; Vetter, 2000; CIAT, 2007; Navia and
experimental samples; p< 0.05. Villada, 2012; Adeniji, 2013; Faezah et al.,
2013; Koko et al., 2014).
DISCUSSION
From the outcome of the present investigations,
The present study showed that unprocessed comparatively high moisture content of the PCR
cassava roots (PCR and UPCR samples) and UPCR samples were evident and, to a large
contained comparatively high quantity of extent, conformed to previous reports (Ceballos,
moisture and exhibited variable proximate
2002; OECD, 2009; Montagnac et al., 2009).
composition. Collation of previous reports had Earlier studies had reported that the high
shown wide variations of nutrient composition moisture content and activation of molecular
in several collections of cassava roots (OECD, events leading to the poorly understood post-
2009), which were linked to cultivar/variety harvest physiological deterioration in cassava
differences, age of the plants, geographic root were responsible for its relatively low
location/climatic conditions, differences in soil stability during storage and accelerated rate of
conditions, rainfall distribution and, probably, deterioration immediately after harvest
analytic methods employed in those previous (Ceballos, 2002; Reilly et al., 2004; Salcedo et
studies (Osei and Twumasi, 1989; Fasuyi and al., 2010; Koko et al., 2014). This drawback can
Aletor, 2005; OECD, 2009; Montagnac et al.,
be circumvented or minimized by converting the
2009).Also, significant variations in cyanide wet roots into intermediate dried chips that can
content amongst cassava roots of the same
further be processed into preferred cassava-
cultivar in different agro-ecological zones have based products when the need arises (Oluwole et
been reported (Mburu et al., 2012; Koko et al.,

Research Journal of Food and Nutrition V2 ● I2 ● 2018 7

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

al., 2004; Ekwu and Ugwuonah 2007; Ekwu et The cassava root is a poor source of protein
al., 2012; Udoro et al., 2014). (Montagnac et al., 2009); exemplified by the
relatively low crude protein contents of the
Furthermore, traditional methods of processing
unprocessed roots and their corresponding
cassava root into garri involved substantial
processed products (Figure2). However, the
elimination of water from the raw roots (Figure
presence of peridermal and cortical regions as
1), resulting to a relatively more stable product
well as introduction of palm oil in the cassava
with comparatively longer shelf-life (Oluwole et
mash caused marginal increases and
al., 2004; Kamalu and Oghome, 2012). Between
improvement in the crude protein contents of the
the two processed cassava roots (UPCRG and
unprocessed roots and their corresponding
PCRG samples), the PCRG sample appeared to
processed products. Nevertheless, the crude
retain relatively more moisture than that of the
protein contents of the various experimental
UPCRG sample. The significant disparity in
samples, probably, were far lower than what
moisture content between the UPCRG and
was reported in the present study because the
PCRG samples was an indication that the
Kjeldahl methods have been noted to present
starchy parenchyma exhibited greater capacity
‘false’ raised levels of crude proteins in
to retain moisture than the peridermal and
biological samples (OECD, 2009). In the
cortical regions of the cassava root. Also, the
Kjeldahl technique, non-protein nitrogen
presence of peridermal and cortical regions in
elements are captured in the analysis,
the cassava mash altered the water retention
particularly in the present study, where the
capacity of the starchy parenchyma following
nitrogen elements of cyanogenic glycosides and
the processing of the cassava root into garri.
hydrocyanic acid (HCN) are relatively present
The capability of the starchy parenchyma to
in the cassava samples. Studies have also shown
retain water in the cause of processing cassava
that differences in genetics/cultivar and growth
roots into garri was as a result of the peculiar
conditions of cassava plants create wide
physicochemical changes in cassava starch
variations in free amino acids content and non-
associated with the fermentation process and
protein nitrogen elements (Yeoh and Truong,
altered textural property as previously described
1996).
(Numfor et al., 1995) between UPCRG and
PCRG samples. Similarly, previous The present study showed that the combined
investigation showed that the presence of palm crude fibre contents of the peridermal and
oil in garri gave a finer granular texture than cortical regions were high enough to alter the
corresponding sample devoid of palm oil proportion of crude fibre contributed by the
(Agbor, 2005; Odoemelam, 2005), which starchy parenchyma in the cassava mash; since
suggest disparity in water retention capacities crude fibre content of PCR sample was
between garri treated with palm oil substantially greater than that of UPCR sample
(UPCRG+PO and PCRG+PO samples) and the (Figure 3). Meanwhile, earlier reports had also
corresponding sample devoid of palm oil showed that smaller sizes of unpeeled cassava
(UPCRG and PCRG samples). Additionally, the roots contained more crude fiber than those of
presence of palm oil in the cassava mash large roots (Gil and Buitrago, 2002; OECD,
facilitated rapid volatilization of moisture as it 2009; Montagnac et al., 2009). The present
did to cyanohydrin and hydrogen cyanide during investigation showed that the traditional
the roasting stage as earlier reported methods leading to the processing of cassava
(Vasconcelos et al., 1990; Olorunfemi and roots into garri caused marginal increases in the
Afobhokhan, 2012). Thus, UPCRG+PO and proportions of crude fibre contents in the
PCRG+PO samples exhibited lower moisture cassava-based products. Similarly, the ash
content than those of corresponding UPCRG value, which is a measure of the total amount of
and PCRG samples. The presence of peridermal inorganic matter in the samples, was affected by
and cortical regions in palm oil treated cassava the addition of palm oil and inclusion of
mash also interfered with the moisture retention peridermal and cortical regions to the cassava
capacity of the starchy parenchyma following mash. Conversely, the level of lipids in cassava
roasting. The comparatively raised moisture roots is relatively very low, which usually occur
content of gelatinized garri samples were on the average of 0.25% ( Lalaguna and Agudo,
obvious reflection of re-introduction of water 1988). Consequently, the disparity in lipid
during preparation of the various eba samples. content between the peels and the starchy
parenchyma was not obviously profound; since

8 Research Journal of Food and Nutrition V2 ● I2 ● 2018

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

the lipid content of the PCR sample was not endogenous hydrolytic enzymes such as
significantly different from that of the UPCR linamarase into hydrogen cyanide followed by
sample (Figure 5). However, marginal the volatilization by heating, in form of roasting
alterations and readjustments in lipid contents of or boiling. In cases where the residual cyanide
the experimentally processed cassava products in cassava products cannot be totally eliminated,
(UPCRG, PCRG, UPCRGM and PCRGM levels of less than 50 mg/kg are considered
samples) occurred, probably, as a result of harmless (Mburu et al., 2012; Lukuyu et al.,
microbial metabolism spin off associated with 2014). The FAO recommended maximum
the fermentation period. Contrary, the yellow cyanide level in foods to be 10 mg CN
garrisamples (UPCRG+PO, PCRG+PO, equivalents/kg dry weight (OECD, 2009).
UPCRGM+PO and PCRGM+PO samples) are Notwithstanding, chronic toxicity may ensue
fortified with palm oil and are rich in β–carotene when the consumption of such cassava-based
as well as collections of lipid matteras products are consumed over long period of time
previously reported ( Orakpo, 2013; Chikezie (FSN, 2005).
and Ojiako, 2013).
Studies have shown that the cortex parenchyma
The cassava root is often referred to as starchy containsvast amount of the total cyanide in
root (Nweke, 2004; Montagnac et al., 2009) in cassava root, whereas less concentration of the
that the carbohydrate content is about 30-35% of total cyanideis present in the starchy
fresh root (IITA, 1990; Tonukari, 2004; parenchyma (Onwueme, 1978). Therefore,
Montagnac et al., 2009), which was in peeling of the cassava husk ensures considerable
conformity with the present findings. reduction of cyanide levels in raw cassava root.
Furthermore, the present study showed that Accordingly, the present study showed that the
carbohydrate content of the processed samples cyanide content of PCR sample was
were proportionally higher than that of PCR and significantly lower than that of the UPCR
UPCR samples, which was not unconnected sample (Figure 7), which confirmed substantial
with the elimination of substantial quality of
reduction of cyanide content, following the
water during the course of processing the raw
removal of the peridermal and cortical regions,
roots to corresponding finished products. For
in the raw cassava roots. The simultaneous
instance the carbohydrate contents of the
processed cassava products were comparable process of dewatering and fermentation also
with that of cassava flour (Charles et al., 2005). promoted the reduction of cyanide contents in
However, the presence of peridermal and cassava mash by 50-80% as previously reported
cortical sections of the root in the cassava mash (Kemdirim et al., 1995; Iyayi and Dosel, 2000;
did not substantially alter the starchy fraction of Oyewole and Ogundele, 2001; Cardoso et al.,
the parenchyma section; since the carbohydrate 2005; Enidiok et al., 2008). Furthermore, the
content of UPCR sample was not significantly roasting and drying procedures facilitated the
higher than that of PCR sample (Figure 6). reduction of cyanide contents to lower values in
Aside the starchy content of the cassava root, garri products. However, the presence of
Sanchez et al. (2009) had noted that the total peridermal and cortical regions in the cassava
and reducing sugars in cassava roots were mash caused the retention of relatively higher
within the range of 0.2-18.8% and 0.0-15.7%, amount of cyanide in the garri samples as
respectively, on a dry weight basis. exemplified by the significant raised cyanide
Traditionally, the reduction and, possibly, content of UPCRG sample compared with that
elimination of cyanide from raw cassava roots of PCRG sample. This disparity was connected
have been achieved using a combination of with initial cyanide load in the cassava husk
several processing schemes (Odoemelam, based on previous suggestion (Cardoso et al.,
2005;Asegbeloyin and Onyimonyi, 2005). In a similar corresponding order, the
2007).Investigations had shown that the final addition of palm oil to the cassava mash during
level of residual cyanide in cassava-based the roasting stage caused moderate reduction in
products depended on the initial cyanide load the cyanide contents of the finished products
and methods applied in processing raw cassava (UPCRG+PO and PCRG+PO samples).
roots (Omoike and Adediran, 1991; Cardoso et Previous studies had shown that roasting of
al., 2005; Okoli et al., 2012). All processing cassava mash in the presence of palm oil
techniques involved operations that trigger the engendered rapid volatilization of hydrocyanic
breakdown of cyano genic glycosides by acid (Vasconcelos et al., 1990; Olorunfemi and

Research Journal of Food and Nutrition V2 ● I2 ● 2018 9

Comparative Proximate Composition and Cyanide Content of Peeled and Unpeeled Cassava Roots
Processed into Garri by Traditional Methods

Afobhokhan, 2012; Aniebo, 2012) and may REFERENCES

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