Abstract
A survey was undertaken to determine the cyanogenic potential of three important ready-to-eat (RTE) cassava products (garri, fufu and tapioca) displayed for sale in Port Harcourt markets. The products were produced by cassava processors located in the rural areas of Port Harcourt. Thirty samples of each product were collected and analyzed in the laboratory. The survey lasted 3 months. The mean total cyanogen content of the test samples was 25.4±5.0, 20.0±6.0 and 17.5±6.2 mg/kg sample for garri, fufu and tapioca, respectively. The mean total cyanogen levels for all the samples were higher than the FAO/WHO safe level for cassava flour (10 mg/kg). The implication of the findings was that consumers of these improperly detoxified products in the locality may be exposed to health problems through intake of cyanide.
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