Cyanide In Cassava Research Articles

Cyanide in cassava: Understanding the drivers, impacts of climate variability, and strategies for food security

AbstractThe consumption of cassava, a vital staple food for more than 1 billion people worldwide, holds particular significance in sub‐Saharan Africa (SSA). Expansion in cassava production in SSA is driven by increasing market demand, local consumption, and adaptability to diverse environments. However, cyanide concentration in cassava tubers and products across SSA ranges from 9 to 1148 ppm – most exceed the World Health Organisation's recommended safe level of 10 ppm. Such variation and high cyanide concentrations in cassava products are expected to be exacerbated by climate‐induced increases in the frequency, intensity and occurrence of drought, heat waves and biotic stresses, further jeopardising regional food security. Thus, it is essential to examine cassava production and cyanide toxicity under climate change and their implications for food security in SSA. In this review, we look at the drivers of cassava production and spatial variation in cyanide concentrations across SSA, impacts of climate variability and biotic stresses on cassava cyanide concentrations in SSA, and crop management practices for reducing cyanogenic glucosides in cassava tubers. We surmise that urgent actions are required to adopt improved cassava varieties and management strategies that reduce cassava cyanide toxicity amid climate‐induced challenges in SSA.

Investigation of Levels of Cyanide in Cassava Tubers Marketed in Kampala

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.

Novel SNP Markers and Their Application in Low-Cyanide Cassava (Manihot esculenta crantz) Breeding Program

The major flaw of cassava is its indigenous cyanide. Traditional breeding program for diminishing cyanide in cassava take a long waiting time for harvesting cassava tubers to assess cyanide content. Genetic markers are useful for selection of good agricultural traits, which also applied in low-cyanide cassava breeding programs by detecting gene associate with cyanide content in cassava. Therefore, the objective of this study was to develop SNP markers to detect low cyanide trait in cassava. Genotype analysis was carried out using Genotyping by Sequencing (GBS) technology assembling with phenotype analysis. Then, the SNP markers associated with cyanide content were found. Afterward, the primers of SNP marker associated with cyanide content 2 positions were developed using tetra-primer ARMS-PCR techniques. S16_640082 and S16_735381 SNP markers on chromosome 16 showed potential ability of the selection of cassava varieties with cyanide content less than 250 mg HCN/kg fresh weight. The selection accuracy of S16_640082 and S16_735381 SNP markers was 73.33 and 76.64 %, respectively. These markers could be used in marker assisted selection (MAS) in cassava seedling. It substantially reduces cassava breeding programs cost and time. HIGHLIGHTS The major flaw of cassava is its indigenous cyanide. Up to our knowledge, there is rarely report on SNP marker related to cyanide content in Thai cassava population By performing genome wide association mapping (GWAS) to characterize the genome position related to HCN, 2 novel SNP markers associated with cyanide content were found The primers to detect the SNP markers were developed using tetra-primer ARMS-PCR techniques The markers showed ability of the selection of cassava varieties with cyanide content less than 250 mg HCN/kg fresh weight GRAPHICAL ABSTRACT

Impact of Selected Processing Methods of High-Level Cyanide in Cassava on Optic Neuropathy in Wistar Albino Rats—An Experimental Study

Background: Cassava tuber crop is a staple food rich in carbohydrates and utilized in various forms by millions of Nigerians. The storage root of the cassava contains linamarin, a cyanogenic glycoside that is easily hydrolyzed to release cyanide salt compounds which is toxic to the nervous system especially the optic nerve, sometimes leading to optic neuropathy and visual impairment. Aim: The aim of this study is to find out the impact of selected processing methods of high-level cyanide in cassava on optic neuropathy in Wistar albino rats. Methodology: Twenty-four Wistar albino rats were fed with different concentration and duration of predetermined high-cyanide content cassava root cultivar which was processed using different processing methods adopted by various communities in Rivers State, Nigeria (for human consumption). A control group of 3 Wistar albino rats was fed with normal “Growth Mesh” meals. The pre and post weights of the animals and the fundoscopic optic nerve status of the rats were evaluated after 30 and 60 days. SPSS Version 25 was employed for descriptive and inferential statistical analyses. A p-value of ≤0.05 was considered statistically significant. Results: The Cassava species available in Rivers State have high cyanide content (2336.79 mg CN-/kg dry weight of cassava). There was statistically significant reduction in the cyanide content (p = 0.000) depending on the various common processing methods (into garri for human consumption): 24 hours, 48 hours, fermentation; with and without red palm oil additive. The individual weights as well as the mean weight of the 24 rats in the experimental group increased gradually from the first week to the 9th week with a slight weight reduction on the third and fourth weeks which was not statistically significant (p = 0.092). However, there was a steady increase in the weights of the animals in the control group throughout the 9 weeks. Varying degrees of optic neuropathy occurred, worse with the rats that had 24-hour fermented cassava twice daily for 60 days. The intra and inter group differences in the optic disc changes was statistically significant (p = 0.000). Conclusion: Longer duration of processing cassava roots into garri for human consumption reduces its cyanide content and minimizes the adverse impact on the optic nerve.

Targeted mutagenesis of the CYP79D1 gene via CRISPR/Cas9-mediated genome editing results in lower levels of cyanide in cassava.

Cassava is the world's most essential food root crop, generating calories to millions of Sub-Saharan African subsistence farmers. Cassava leaves and roots contain toxic quantities of the cyanogenic glycoside linamarin. Consumption of residual cyanogens results in cyanide poisoning due to conversion of the cyanogens to cyanide in the body. There is a need for acyanogenic cassava cultivars in order for it to become a consistently safe and acceptable food, and commercial crop. In recent years, the CRISPR/Cas system, has proven to be the most effective and successful genome editing tool for gene function studies and crop improvement. In this study, we performed targeted mutagenesis of the MeCYP79D1 gene in exon 3, using CRISPR/Cas9, via Agrobacterium-mediated transformation. The vector design resulted in knockout in cotyledon-stage somatic embryos regenerated under hygromycin selection. Eight plants were recovered and genotyped. DNA sequencing analysis revealed that the tested putative transgenic plants carried mutations within the MeCYP79D1 locus, with deletions and substitutions being reported upstream and downstream of the PAM sequence, respectively. The levels of linamarin and evolved cyanide present in the leaves of mecyp79d1 lines were reduced up to seven-fold. Nevertheless, the cassava linamarin and cyanide were not completely eliminated by the MeCYP79D1 knockout. Our results indicate that CRISPR/Cas9-mediated mutagenesis is as an alternative approach for development of cassava plants with lowered cyanide content.

Effects of Processing Methods on the Cyanide Level of Fufu (A Manihot Species Product)

The work on the effects of processing method on the cyanide content of fufu was carried out using standard chemical procedures. The processing methods include: wet cooking and pounding, and the dry-stirred methods. The cyanide content of samples from both processing methods was determined using the alkaline titration method. The results obtained showed that the cyanide content of the wet cooked and pounded fufu was 20.52 mg/kg while that of the dry cooked and stirred sample was 18.36 mg/kg. The raw uncooked cassava paste had a cyanide level of 42.12 mg/kg while the standard WHO permissible limit for cyanide in cassava is 10 mg/kg. Processing reduces appreciably the cyanide level in cassava but the present study shows that the dry cooking with stirring is more effective than the wet cooking and pounding process in the reduction of cyanide in fufu. Thorough processing of cassava meal is emphasized to remove much of the toxic cyanide content for the safety of consumers.

Can Cross-Country Genomic Predictions Be a Reasonable Strategy to Support Germplasm Exchange? - A Case Study With Hydrogen Cyanide in Cassava.

Genomic prediction (GP) offers great opportunities for accelerated genetic gains by optimizing the breeding pipeline. One of the key factors to be considered is how the training populations (TP) are composed in terms of genetic improvement, kinship/origin, and their impacts on GP. Hydrogen cyanide content (HCN) is a determinant trait to guide cassava’s products usage and processing. This work aimed to achieve the following objectives: (i) evaluate the feasibility of using cross-country (CC) GP between germplasm’s of Embrapa Mandioca e Fruticultura (Embrapa, Brazil) and The International Institute of Tropical Agriculture (IITA, Nigeria) for HCN; (ii) provide an assessment of population structure for the joint dataset; (iii) estimate the genetic parameters based on single nucleotide polymorphisms (SNPs) and a haplotype-approach. Datasets of HCN from Embrapa and IITA breeding programs were analyzed, separately and jointly, with 1,230, 590, and 1,820 clones, respectively. After quality control, ∼14K SNPs were used for GP. The genomic estimated breeding values (GEBVs) were predicted based on SNP effects from analyses with TP composed of the following: (i) Embrapa genotypic and phenotypic data, (ii) IITA genotypic and phenotypic data, and (iii) the joint datasets. Comparisons on GEBVs’ estimation were made considering the hypothetical situation of not having the phenotypic characterization for a set of clones for a certain research institute/country and might need to use the markers’ effects that were trained with data from other research institutes/country’s germplasm to estimate their clones’ GEBV. Fixation index (FST) among the genetic groups identified within the joint dataset ranged from 0.002 to 0.091. The joint dataset provided an improved accuracy (0.8–0.85) compared to the prediction accuracy of either germplasm’s sources individually (0.51–0.67). CC GP proved to have potential use under the present study’s scenario, the correlation between GEBVs predicted with TP from Embrapa and IITA was 0.55 for Embrapa’s germplasm, whereas for IITA’s it was 0.1. This seems to be among the first attempts to evaluate the CC GP in plants. As such, a lot of useful new information was provided on the subject, which can guide new research on this very important and emerging field.

Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava

Traditional soaking method takes days to remove cassava cyanide. Ten minutes of ultrasonic pretreatment (UPT) was found to be a new effective method to eliminate both cyanogenic glycosides and hydrogen cyanide in cassava. Here, the parameters of UPT were optimized and the underlying mechanisms were investigated. 40.36% and 24.95% of hydrogen cyanide and cyanogenic glycosides in cassava juice were eliminated under 10 min of UPT (45℃, 81 W). UPT before boiling enhanced the total cyanide elimination to 41.94%. The degradation patterns of hydrogen cyanide and cyanogenic glycosides were different. Ultrasound directly eliminated hydrogen cyanide and indirectly degraded cyanogenic glycosides through promoting enzymatic hydrolysis. The β-glucosidase activity was increased by 17.99% induced by ultrasound. This was supported by the movement of hydrophobic residual and the rearrangement of the secondary structure of the molecular as found in fluorescence, CD, FTIR, DSC and TG analysis. This study revealed that UPT acted as a fast and simple technical way in improving cassava safety.

Cost-effectiveness of a wetting method intervention to reduce cassava cyanide-related cognitive impairment in children.

Cassava cyanide-related neurocognitive impairment may persist for years in Central African children who rely on cassava as a dietary staple. In the Democratic Republic of the Congo, a cassava processing method, the 'wetting method', reduced cyanide in cassava, prevented konzo, and proved a cost-effective intervention to improve children's cognitive development. Scaling up use of the wetting method may help prevent neurocognitive impairment in millions of at-risk children in sub-Saharan Africa.

Chromogenic chemodosimeter based on a silylated azo compound detects cyanide in water and cassava

A novel silylated azo compound was synthesized and fully characterized. This compound was used in a chromogenic chemodosimeter approach for the highly selective detection of cyanide (CN–) in acetonitrile/water and in an aqueous micellar system. The anion breaks the Si–O bond, delivering a dye and causing a change in the color of the solution (from yellow to blue). The chemodosimeter was employed for the naked–eye and quantitative detection of CN– in tap water and cassava roots.

Dietary exposure and risk assessment of cyanide via cassava consumption in Chinese population

The intake of cassava would probably induce adverse health effects since there are toxic cyanide in cassava. However, the risk assessment of cassava consumption has not been reported in China. Therefore, this paper aimed to evaluate the dietary risks of cassava cyanide and proposed a maximum residue limit (MRL) for cyanogenic glycosides (CNGs) in cassava. The retention rate of CNGs and CN– were 61% and 11% after boiling, respectively. The acute dietary exposure of CN– and CNGs were 0.6-fold and 1.7-fold of acute risk reference dose, respectively. There was no chronic health risk across all populations concerning cassava consumption. The MRL of CNGs was proposed as 200 mg/kg in cassava. Risk assessment of cyanide for foods rich in CNGs was suggested to be based on CNGs quantification rather than that of CN–.

Cyanogenic, carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT, Colombia

SummaryThe objective of this study was to characterise the nutritional potential of leaves and identify a diversity centre with low cyanide and high nutrient content among 178 Latin American cassava genotypes. This field‐based collection represents the seven diversity centres, held at The International Center for Tropical Agriculture (CIAT Palmira, Colombia) by the Cassava Program. The cyanide, all‐trans‐β‐carotene and lutein concentrations in cassava leaves ranged from 346 to 7484 ppm dry basis (db), from 174–547 μg g−1db and 15–181 μg g−1db, respectively. Cassava leaves also showed significant levels of essential amino acids leucine, lysine, phenylalanine, valine and threonine, and average total protein content of 26.24 g 100 g−1db. Among seven diversity centres, South American rainforest group showed low cyanide and high carotene content in leaves. In addition, VEN77 and PAN51 genotypes stood out for having low cyanide in leaves and roots and high carotene in leaves. This genetic diversity can be used to select high potential progenitors for breeding purposes.

Cassava consumption and the occurrence of cyanide in cassava in Vietnam, Indonesia and Philippines.

To make a tentative assessment of the consumption of cassava in three countries in South-east Asia and the cyanogenic potential (CNp) of the crop as a possible food safety issue. We used data from the Ministry of Health in Vietnam and Statistics Authorities in Indonesia and Philippines (mean household consumption per province) to assess cassava consumption. Conversions of units were needed to facilitate the comparison of cassava consumption between countries. The most up-to-date data available regarding both cassava consumption and the CNp of cassava grown in the respective countries were assessed. Vietnam, Indonesia and Philippines. Respondents from provinces in Vietnam (nineteen), Indonesia (thirty-three) and Philippines (eighty-one) were asked to complete a recall questionnaire detailing either the previous 24-h' or the 7-d' cassava consumption. Among the three countries, available data indicated that the highest median cassava-consumption figures percapita were from Indonesia and the Philippines (9·01 and 7·28 g/capita per d, respectively), with Vietnam having the least (1·14 g/capita per d). Published information regarding the CNp of cassava in the three countries was limited. While the findings of the present study are somewhat limited by a lack of available information regarding both the extent of cassava consumption and the CNp of cassava consumed in the three countries, it appears likely that cyanogen intake arising from cassava consumption among the three countries exceeds the FAO/WHO Provisional Maximum Tolerable Daily Intake, although any risk to public health appears limited to a minority of provinces in each country.

Cyanide in Cassava Varieties and People’s Perception on Cyanide Poisoning in Selected Regions of Tanzania

Cassava, an important food crop in the tropical regions of the world, is known to carry varying levels of cyanogenic glucosides that are potential poison to humans. In Tanzania, cases of cyanide poisoning have been reported in many cassava producing areas. This study was launched to quantify cyanide in fresh tubers of so called “sweet” cassava varieties and to gauge peoples’ perception on cyanide poisoning in Kagera and Morogoro regions. The study employed a questionnaire survey and a cross-sectional research design to identify different cassava varieties and their cyanide content using alkaline titration method. Findings showed that cyanide content in all of the analyzed tubers were above the internationally accepted levels in human consumables. Some sweet varieties were found to be wrongly classified as sweet because their cyanide content was above acceptable limits. For the same variety tubers sampled from a lowland area had significantly higher (P < 0.01) cyanide content than those from a highland point. It was also found that the upper (slippery) parenchymal tissue had more cyanide content (P < 0.05) than the inner tissue. Nearly 80% of the studied population was unaware of cyanide poisoning, its health effects and how to reduce cyanide content prior to consumption. It is concluded that consumption of raw cassava tubers can lead to undesirable health effects despite of some of them being categorized as sweet. The public should be sensitized on the issues of cyanide in cassava and should avoid consuming raw cassava tubers as preventive measures against cyanide poisoning.

African solutions urgently sought for agricultural revolution

Professor Richard Mulwa knows his way around scientifically modified seeds—also known as genetically modified organisms (GMOs). In his laboratory at Egerton University in Kenya, the professor, who has genetically modified grapes, is currently researching ways to curtail naturally occurring cyanide in cassava grown in the cooler temperatures of Kenya’s highlands.

Cyanide in Cassava: A Review

Cyanide in Cassava: A Review

Kadar Sianida Singkong Rebus dan Singkong Goreng

<p style="text-align: justify;">Cassava is the third staple food often used by people to make a variety of products. Carbohydrates from cassava also contains toxic compound such as cyanide which can inhibit the action of respiratory enzymes. Cyanide in cassava can be removed by boiling or frying process. The aim of research was to find out the cyanide level differences between boiled cassava and fried cassava. This type of research was experiment, with design of comparative studies approach. Cyanide levels were examined in 10 samples with 2 treatments using Argentometry Volhard titration method. The result showed the average of cyanide levels in boiled cassava was 0.772 ppm and in fried cassava was 1.069 ppm. The percentage of cyanide levels reduction in boiled cassava was 28,78%, while for the fried cassava was 0%. The statistical test obtained the value of p <0.05, that showed there was significant difference of cyanide level between boiled cassava and fried cassava. Based on these results, it is advisable to choose the boiling process for cassava consumption. Next research can be conducted on comparative levels of cyanide in the cassava root and cassava leaves.

World Health Organization estimates of the global and regional disease burden of four foodborne chemical toxins, 2010: a data synthesis

Background Chemical exposures have been associated with a variety of health effects; however, little is known about the global disease burden from foodborne chemicals. Food can be a major pathway for the general population’s exposure to chemicals, and for some chemicals, it accounts for almost 100% of exposure. Methods and Findings Groups of foodborne chemicals, both natural and anthropogenic, were evaluated for their ability to contribute to the burden of disease. The results of the analyses on four chemicals are presented here - cyanide in cassava, peanut allergen, aflatoxin, and dioxin. Systematic reviews of the literature were conducted to develop age- and sex-specific disease incidence and mortality estimates due to these chemicals. From these estimates, the numbers of cases, deaths and disability adjusted life years (DALYs) were calculated. For these four chemicals combined, the total number of illnesses, deaths, and DALYs in 2010 is estimated to be 339,000 (95% uncertainty interval [UI]: 186,000-1,239,000); 20,000 (95% UI: 8,000-52,000); and 1,012,000 (95% UI: 562,000-2,822,000), respectively. Both cyanide in cassava and aflatoxin are associated with diseases with high case-fatality ratios. Virtually all human exposure to these four chemicals is through the food supply. Conclusion Chemicals in the food supply, as evidenced by the results for only four chemicals, can have a significant impact on the global burden of disease. The case-fatality rates for these four chemicals range from low (e.g., peanut allergen) to extremely high (aflatoxin and liver cancer). The effects associated with these four chemicals are neurologic (cyanide in cassava), cancer (aflatoxin), allergic response (peanut allergen), endocrine (dioxin), and reproductive (dioxin).

World Health Organization estimates of the global and regional disease burden of four foodborne chemical toxins, 2010: a data synthesis.

Background Chemical exposures have been associated with a variety of health effects; however, little is known about the global disease burden from foodborne chemicals. Food can be a major pathway for the general population's exposure to chemicals, and for some chemicals, it accounts for almost 100% of exposure. Methods and Findings Groups of foodborne chemicals, both natural and anthropogenic, were evaluated for their ability to contribute to the burden of disease. The results of the analyses on four chemicals are presented here - cyanide in cassava, peanut allergen, aflatoxin, and dioxin. Systematic reviews of the literature were conducted to develop age- and sex-specific disease incidence and mortality estimates due to these chemicals. From these estimates, the numbers of cases, deaths and disability adjusted life years (DALYs) were calculated. For these four chemicals combined, the total number of illnesses, deaths, and DALYs in 2010 is estimated to be 339,000 (95% uncertainty interval [UI]: 186,000-1,239,000); 20,000 (95% UI: 8,000-52,000); and 1,012,000 (95% UI: 562,000-2,822,000), respectively. Both cyanide in cassava and aflatoxin are associated with diseases with high case-fatality ratios. Virtually all human exposure to these four chemicals is through the food supply. Conclusion Chemicals in the food supply, as evidenced by the results for only four chemicals, can have a significant impact on the global burden of disease. The case-fatality rates for these four chemicals range from low (e.g., peanut allergen) to extremely high (aflatoxin and liver cancer). The effects associated with these four chemicals are neurologic (cyanide in cassava), cancer (aflatoxin), allergic response (peanut allergen), endocrine (dioxin), and reproductive (dioxin).

Study of Calcination Temperatures of Pillared Bentonite to the Performance of Cyanide Biosensor and its Application to Determine Cyanide in Cassava

Amperometric biosensors for determining cyanide which are accurate, cheap and practical have been made. The biosensor used a modified bentonite as a electerode membrane. Current measured by a potensiostat with a Cyclic Voltametry method. Study of calcination temperature on pillarization of bentonite and thickness of bentonite membrane was conducted to get electrode with the best performance. The performance was tested using : Cathecol linearity, maximum inhibition percentage, cyanide linearity, detection limit and sensitivity. The data showed that electrode with membrane of bentonite pillarized at 250 C and the thickness is 5 mg/mL had the best performance.