Investigation of Levels of Cyanide in Cassava Tubers Marketed in Kampala

Abstract

Cassava is one of the cyanogenic plants poisonous to humans once consumed in unprocessed state. Cassava is characterized by a cyanogenic glycoside, linamarin and hydrolyzed to cyanohydrin by an enzyme called linamarase, cyanohydrin is hydrolyzed to a toxic hydrogen cyanide (HCN). This study purposed investigation of the levels of cyanide in the sweet cassava subspecies marketed in various markets within Kampala City. The mean concentration levels of cyanide in cassava samples from markets within Nakawa Division were 50.83±2.93, 53.54±2.46, 52.25±2.64, 52.20±2.45 and 47.25±3.12 ppm for Nakawa Market, Kisasi Market, Banda Market, Kirombe Market and Bugolobi Local Market respectively. The mean concentration levels of cyanide in cassava samples from markets within Kawempe Division were 56.25± 3.43, 54.52± 2.84 and 61.08± 3.32 ppm for Kalerwe Market, Mperewe Market and Kawempe Market respectively. The mean concentration levels of cyanide in cassava samples from markets within Rubaga Division were 59.69±2.41, 57.83±2.96 and 61.55±2.52 ppm for Busega Market, Kawala Market and Nakulabye Market respectively. The mean concentration levels of cyanide in cassava samples from markets within Makindye Division were 58.41±2.51, 52.58±2.43, 54.53±2.76 and 54.41±2.93 ppm for Gaaba Market, Kabalagala Market, Kansanga Vendor Market and Bunga Market respectively. All samples analyzed for cyanide in cassava gave values higher than 10ppm which is WHO’s recommended level of cyanide in cassava. This article gives vital information on the levels of cyanide in cassava from the various markets in Kampala City.