Abstract
This study aimed at evaluating the impact of seasons on the nutritional status and on dietary cassava-related cyanide exposure in Burhinyi and Idjwi, two areas in the eastern Democratic Republic of the Congo, witnessing similarly high cassava-derived cyanide poisoning but differently affected by konzo and malnutrition. Cyanide content in cassava roots and flour, and urinary thiocyanate levels (uSCN) of 54 subjects (40 from Burhinyi and 14 from Idjwi, aged 28.7 (12.1) years, 63% women) were measured during the rainy season (RS) and dry season (DS), using picrate paper kits A and D1. Local processing methods proved to be efficient in removing cyanogenic compounds in fresh cassava roots during the RS. However, the cyanide content in flour samples significantly increased during DS, with ~50% of samples containing unsafe levels (>10 ppm) of cyanide content. Strikingly, the uSCN (µmol/L), from being comparably high in RS (~172.0), slightly decreased during DS in Burhinyi (~103.2; p = 0,3547), but not in Idjwi (~172; p = 0,1113). Furthermore, serum proteins and albumin levels significantly decreased during the DS, witnessing a worsening of nutritional status, in Burhinyi but not in Idjwi. The consumption of bitter cassava roots (OR = 5.43, p = 0.0144) and skipping heap fermentation (OR = 16.67, p = 0.0021) were independently associated with very high uSCN levels during the DS. Thus, restoring the traditional processing methods, and complying with them in either season should ensure the safe consumption of cassava.
Highlights
Cassava (Manihot esculenta Crantz) is a tropical plant, of which the root constitutes a major source of calories and a staple food for about 800 million people worldwide, mainly residing in tropical countries [1]
Our results show that seasonal variation differently affected the cyanide content in cassava flour, the nutritional status, and the uSCN levels
(1) The cyanide content in cassava flour increased during the dry season (DS), most probably due to the more important consumption of toxic bitter cassava products, as well as shortening or skipping heap fermentation during cassava processing
Summary
Cassava (Manihot esculenta Crantz) is a tropical plant, of which the root constitutes a major source of calories and a staple food for about 800 million people worldwide, mainly residing in tropical countries [1]. It is the most produced staple food in Africa and the fourth most important crop worldwide, after maize, wheat and rice [2,3]. Total cyanogenic glucosides concentration in cassava roots, while determining the latter’s taste [8], depends on cultivar varieties, environmental conditions, cultural practices, and on the age of the plant [9]. Cyanogenic glucosides allow plant survival in harsh environmental conditions and are protective against predators’ attacks and pests [8,10]
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