Determination and Comparison of the Concentration of Cyanide Ions in Fresh and Dried Bitter Cassava.
This study investigated the impact of drying methods on cyanide concentrations in bitter cassava (Manihot esculenta Crantz), specifically focusing on sun-drying and oven-drying techniques. The primary objectives were to determine cyanide levels in fresh, sun-dried, and oven-dried cassava and to asse...
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| Format: | Thesis |
| Language: | English |
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Kabale University
2024
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12493/2599 |
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| Summary: | This study investigated the impact of drying methods on cyanide concentrations in bitter cassava (Manihot esculenta Crantz), specifically focusing on sun-drying and oven-drying techniques. The primary objectives were to determine cyanide levels in fresh, sun-dried, and oven-dried cassava and to assess the effectiveness of these drying methods in reducing cyanide content. Fresh cassava roots were collected from farms in Kanungu District, Uganda, and processed into three categories: fresh, sun-dried, and oven-dried, with standardized procedures applied to each drying method. Cyanide concentrations were measured using a titration method with silver nitrate. The results showed that fresh cassava had a mean cyanide concentration of 5432.16 mg/kg, which decreased to 2976.29 mg/kg for sun-dried and 2112.42 mg/kg for oven-dried samples. The findings indicated that oven-drying was more effective in reducing cyanide levels compared to sun-drying. Based on these results, the study concluded that oven-drying provided a more reliable method for minimizing cyanide content in bitter cassava, thereby enhancing food safety. It recommended adopting oven-drying for improved consistency in cyanide reduction and suggested further research into optimizing drying methods for different cassava varieties and assessing additional nutritional impacts. |
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