Cyanide and Heavy Metal Concentration of Fermented Cassava Flour (Lafun) Available in the Markets of Ogun and Oyo States of Nigeria
Fermented cassava flours (lafun) sold in Ogun and Oyo
States of Nigeria were collected from 10 markets for a period of two
months and analysed to determine their safety status. The presence of
trace metals was due to high vehicular movement around the drying
sites and markets. Cyanide and moisture contents of samples were
also determined to assess the adequacy of fermentation and drying.
The result showed that sample OWO was found to have the highest
amount of 16.02±0.12mg/kg cyanide while the lowest was found in
sample OJO with 10.51±0.10mg/kg. The results also indicated that
sample TVE had the highest moisture content of 18.50±0.20% while
sample OWO had the lowest amount of 12.46±0.47%. Copper and
lead levels were found to be highest in TVE with values 28.10mg/kg
and 1.1mg/kg respectively, while sample BTS had the lowest values
of 20.6mg/kg and 0.05mg/kg respectively. High value of cyanide
indicated inadequate fermentation.
<p>[1] Ano, A.O. (2003): Studies on the effect of Liming on the Yield of two
cassava cultivars. In: NRCRI Annual Report 2003: 9
[2] Egesi, C., Mbanaso, E., Ogbe, F., Okogbenin, E. and Fregene, M (2006).
Development of cassava varieties with high value root quality through
induced mutations and marker-aided breeding. NRCRI, Umudike
Annual Report 2006: 2-6
[3] Ugwu B.O and Ukpabi U.J (2002): Potential of soy-cassava flour
processing to sustain increasing production in Nigeria. Outlook on
Agriculture 31(2): 129-133
[4] Oluwole, O. B.; Olatunji, O. O. and Odunfa, S. A. (2004): A process
technology for conversion of dried cassava chips into gari. Journal of
Food Science and Technology 22: 65 -77
[5] Bradbury J.H, A Cumbana, Mirione E, Cliff J (2007): Reuction of
cyanide content of cassava flour in Mozambique by the wetting method.
Food Chemistry 101: 894-897.
[6] Onwuka G.I and Ogboju N.J (2007): Effect of Fermentation on the
quality and Physicochemical Properties of cassava Based Fufu Products
made from Two cassava Varieties NR8212 and Nwangbisi. Journal of
Food Technology 5 (3): 261-264.
[7] Oyewole, O.B. and Sanni, L.O (1995): Constraints in traditional cassava
food processing: The case of fufu production. In Cassava Food
Processing, (T. Agbor Egbe, A. Bauman, T. Griffon and S. Treche, eds.)
pp. 523–529, ORSTOM, France.
[8] Padonou S.W, Hounhouigan J.D, Nago M.C (2009). Physical, chemical
and microbiological characteristics of lafun produced in Benin. African
Journal of Biotechnology 8(14): 3320-3325.
[9] Das, A., (1990). Metal ion induced toxicity and detoxification by
chelation therapy. In: 1st(ed) A text book on medical aspects of
bioinorganic chemistry, CBS, Delhi, p. 17-58
[10] Onwuka, G.I., 2005. Food Analysis and Instrumentation (Theory and
Practice). 1st Edn., Napthali Prints, Surulere, Lagos-Nigeria, pp: 140-
160.
[11] AOAC (2001): Association of Official Analytical Chemist. Official
Method of Analysis. 17th ed. AOAC Press, Gaithersburg, USA.
[12] Edem Christopher A., Grace Iniama, Vincent Osabor, Rebbeca Etiuma
and Matilda Ochelebe, (2009). A Comparative Evaluation of Heavy
Metals in Commercial Wheat Flours Sold in Calabar-Nigeria. Pakistan
Journal of Nutrition, 8: 585-587.
[13] FAO/WHO. (1991). Joint FAO/WHO Food standards programme.
Codex Alimentarius Commission XII (Suppl. 4). Rome; FAO.
[14] Sanni L, B. Maxiya-Dixon, J.Akanya, C.I Okoro, Y. Alaya, C.V
Egwuonwu, R. Okechukwu, A.Dixon (2005): Standards for cassava
products and guidelines for export. IITA, Ibadan, Nigeria. Pp23.
[15] Dhas P.K, Chitra P and Mary A.R (2011). Study on the Effect of
hydrogen cyanide exposure in cassava workers Indian J Occup Environ
Med. 15(3):133-6.
[16] Hamel J: A (2011). Review of Acute Cyanide Poisoning with a
treatment Update. Critical Care Nurse: 3(1): 72-82
[17] Sanni L, B. Maxiya-Dixon, J.Akanya, C.I Okoro, Y. Alaya, C.V
Egwuonwu, R. Okechukwu, A.Dixon (2005): Standards for cassava
products and guidelines for export. IITA, Ibadan, Nigeria. Pp23.
[18] Obadina, A.O., Oyewole, O.B. and Archibong, U.E. (2011). Short
Communication. Effect of processing on the qualities of noodles
produced from corn grit and cassava flour. International Food Research
Journal 18(4): 1563-1568.
[19] Magomya, A.M., Yebpella, G.G., Udiba, U.U.,Amos, H.S and Latayo,
M.S. (2013). Potassium Bromate and Heavy Metal Content of Selected
Bread Samples Produced in Zaria, Nigeria International Journal of
Science and Technology Volume 2 No. 2. 232-237
[20] Salama, A.K. and M.A. Radwan,( 2005). Heavy metals (Cd, Pb) and
trace elements (Cu, Zn) contents in some foodstuff from the Egyptian
market. Emirate J. Food Agric., 17: 34-42.
[21] USDA (2003). Zinc in foods draft for comments. Foreign Agricultural
Service (GAIN Report) CH3043.
[22] Uchino T, Roychowdhury T, Ando M, Tokunaga H. (2006). Intake of
arsenic from water, food composites and excretion through urine, hair
from a studied population in West Bengal, India. Food Chem Toxicol.
44(4):455-61.
[23] Obanijesu E.O and J.O Olajide (2009): Trace Metal Pollution Study on
Cassava Flour’s Roadside Drying Technique in Nigeria. Appropriate
Technologies For Protection In developing World, VI, 333-339.
[24] Joint FAO/WHO Food Standards Programme CODEX Alimentarius
Commission. Eighteenth Session Geneva 3-14 July 1989.
[25] Jarup, L., Hazards of heavy metal contamination (2003) Br Med Bull;
68: 167-82.</p>
<p>[1] Ano, A.O. (2003): Studies on the effect of Liming on the Yield of two
cassava cultivars. In: NRCRI Annual Report 2003: 9
[2] Egesi, C., Mbanaso, E., Ogbe, F., Okogbenin, E. and Fregene, M (2006).
Development of cassava varieties with high value root quality through
induced mutations and marker-aided breeding. NRCRI, Umudike
Annual Report 2006: 2-6
[3] Ugwu B.O and Ukpabi U.J (2002): Potential of soy-cassava flour
processing to sustain increasing production in Nigeria. Outlook on
Agriculture 31(2): 129-133
[4] Oluwole, O. B.; Olatunji, O. O. and Odunfa, S. A. (2004): A process
technology for conversion of dried cassava chips into gari. Journal of
Food Science and Technology 22: 65 -77
[5] Bradbury J.H, A Cumbana, Mirione E, Cliff J (2007): Reuction of
cyanide content of cassava flour in Mozambique by the wetting method.
Food Chemistry 101: 894-897.
[6] Onwuka G.I and Ogboju N.J (2007): Effect of Fermentation on the
quality and Physicochemical Properties of cassava Based Fufu Products
made from Two cassava Varieties NR8212 and Nwangbisi. Journal of
Food Technology 5 (3): 261-264.
[7] Oyewole, O.B. and Sanni, L.O (1995): Constraints in traditional cassava
food processing: The case of fufu production. In Cassava Food
Processing, (T. Agbor Egbe, A. Bauman, T. Griffon and S. Treche, eds.)
pp. 523–529, ORSTOM, France.
[8] Padonou S.W, Hounhouigan J.D, Nago M.C (2009). Physical, chemical
and microbiological characteristics of lafun produced in Benin. African
Journal of Biotechnology 8(14): 3320-3325.
[9] Das, A., (1990). Metal ion induced toxicity and detoxification by
chelation therapy. In: 1st(ed) A text book on medical aspects of
bioinorganic chemistry, CBS, Delhi, p. 17-58
[10] Onwuka, G.I., 2005. Food Analysis and Instrumentation (Theory and
Practice). 1st Edn., Napthali Prints, Surulere, Lagos-Nigeria, pp: 140-
160.
[11] AOAC (2001): Association of Official Analytical Chemist. Official
Method of Analysis. 17th ed. AOAC Press, Gaithersburg, USA.
[12] Edem Christopher A., Grace Iniama, Vincent Osabor, Rebbeca Etiuma
and Matilda Ochelebe, (2009). A Comparative Evaluation of Heavy
Metals in Commercial Wheat Flours Sold in Calabar-Nigeria. Pakistan
Journal of Nutrition, 8: 585-587.
[13] FAO/WHO. (1991). Joint FAO/WHO Food standards programme.
Codex Alimentarius Commission XII (Suppl. 4). Rome; FAO.
[14] Sanni L, B. Maxiya-Dixon, J.Akanya, C.I Okoro, Y. Alaya, C.V
Egwuonwu, R. Okechukwu, A.Dixon (2005): Standards for cassava
products and guidelines for export. IITA, Ibadan, Nigeria. Pp23.
[15] Dhas P.K, Chitra P and Mary A.R (2011). Study on the Effect of
hydrogen cyanide exposure in cassava workers Indian J Occup Environ
Med. 15(3):133-6.
[16] Hamel J: A (2011). Review of Acute Cyanide Poisoning with a
treatment Update. Critical Care Nurse: 3(1): 72-82
[17] Sanni L, B. Maxiya-Dixon, J.Akanya, C.I Okoro, Y. Alaya, C.V
Egwuonwu, R. Okechukwu, A.Dixon (2005): Standards for cassava
products and guidelines for export. IITA, Ibadan, Nigeria. Pp23.
[18] Obadina, A.O., Oyewole, O.B. and Archibong, U.E. (2011). Short
Communication. Effect of processing on the qualities of noodles
produced from corn grit and cassava flour. International Food Research
Journal 18(4): 1563-1568.
[19] Magomya, A.M., Yebpella, G.G., Udiba, U.U.,Amos, H.S and Latayo,
M.S. (2013). Potassium Bromate and Heavy Metal Content of Selected
Bread Samples Produced in Zaria, Nigeria International Journal of
Science and Technology Volume 2 No. 2. 232-237
[20] Salama, A.K. and M.A. Radwan,( 2005). Heavy metals (Cd, Pb) and
trace elements (Cu, Zn) contents in some foodstuff from the Egyptian
market. Emirate J. Food Agric., 17: 34-42.
[21] USDA (2003). Zinc in foods draft for comments. Foreign Agricultural
Service (GAIN Report) CH3043.
[22] Uchino T, Roychowdhury T, Ando M, Tokunaga H. (2006). Intake of
arsenic from water, food composites and excretion through urine, hair
from a studied population in West Bengal, India. Food Chem Toxicol.
44(4):455-61.
[23] Obanijesu E.O and J.O Olajide (2009): Trace Metal Pollution Study on
Cassava Flour’s Roadside Drying Technique in Nigeria. Appropriate
Technologies For Protection In developing World, VI, 333-339.
[24] Joint FAO/WHO Food Standards Programme CODEX Alimentarius
Commission. Eighteenth Session Geneva 3-14 July 1989.
[25] Jarup, L., Hazards of heavy metal contamination (2003) Br Med Bull;
68: 167-82.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:52693", author = "Adebayo-Oyetoro A. O. and Oyewole O. B. and Obadina A. O and Omemu M. A.", title = "Cyanide and Heavy Metal Concentration of Fermented Cassava Flour (Lafun) Available in the Markets of Ogun and Oyo States of Nigeria", abstract = "Fermented cassava flours (lafun) sold in Ogun and Oyo
States of Nigeria were collected from 10 markets for a period of two
months and analysed to determine their safety status. The presence of
trace metals was due to high vehicular movement around the drying
sites and markets. Cyanide and moisture contents of samples were
also determined to assess the adequacy of fermentation and drying.
The result showed that sample OWO was found to have the highest
amount of 16.02±0.12mg/kg cyanide while the lowest was found in
sample OJO with 10.51±0.10mg/kg. The results also indicated that
sample TVE had the highest moisture content of 18.50±0.20% while
sample OWO had the lowest amount of 12.46±0.47%. Copper and
lead levels were found to be highest in TVE with values 28.10mg/kg
and 1.1mg/kg respectively, while sample BTS had the lowest values
of 20.6mg/kg and 0.05mg/kg respectively. High value of cyanide
indicated inadequate fermentation.
", keywords = "Cyanide, fermented, heavy metal, lafun.", volume = "7", number = "7", pages = "510-4", }
