Determination Of Hydrogen Cyanide In Cassava
ABSTRACT
Cassava is one of the major dietary stable for a large percentage of the population of tropical Africa and other parts of the world, and is likely to remain the biggest single source of calories for the poor in the continents. An important drawback to increase cassava use for human and animal feeding is its cyanogenic potential, or ability to generate hydrogen cyanide, a well – known poison with potential acute and chronic metabolic effects in human. This project work deals with the determination of hydrogen cyanide (HCN) concentration in cassava tubers (using the bitter varieties) collected from Institute of Management and Technology (IMT) premises with respect to four days fermentation period using Atomic Absorption spectrophotometer (AAS). The result shows that the concentration of hydrogen cyanide (HCN) decreases with increase in fermentation period, and based on the safe limit given by the us food and drug administration (FDA) and others, a safe fermentation period for cassava before processing it to produce garri is deduced.
TABLE OF CONTENT
CHAPTER ONE
Introduction                                                                                     1
- Hydrogen Cyanide                                                                           2
- Aims and Objectives of The Study                                         4
- Statement of Problem                                                             5
- Hypothesis                                                                             5
- Scope of Study                                                                       5
CHAPTER TWO
Literature Review                                                                             7
- Chemical and Physical Properties of HCNÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 9
- Entry of Hydrogen Cyanide into the Body and
Its Exit from the Body                                                           11
- Effect of Cyanide on Health                                                   14
- Symptoms of Cyanide Poisoning and Treatment                   18
- Safety Factor and Procedures for Cyanide Identification                 21
- Cassava and Cyanide Concentration                                               25
- Factors Affecting Cyanide Toxicity                                        27
- Sources and Control Methods for Hydrogen Cyanide            28
- Uses of Cassava                                                                     32
CHAPTER THREE
Methodology                                                                                    34
- Materials for the Analysis                                                      34
- Method of Analysis                                                                35
- Personal Hygiene Procedures                                                 36
- Sample Collection and Fermentation Process                                  37
- Sample Fermentation                                                             38
- Sample Preservation and Storage                                           39
- Acid Distillation                                                                     40
- Distillation Procedure                                                             40
- Calibration Standard Preparation                                          42
CHAPTER FOUR
Result and Discussion                                                                      43
- Concentration                                                                        44
- Safe Fermentation Period                                                                 46
- Cassava Processing Technique                                                        46
- Innovation to Cassava Processing                                          48
- Seasonal Influence on Cyanide Content of Cassava                        50
CHAPTER FIVE
5.1    Conclusion                                                                             52
52     Recommendation                                                                    52     References                                                                            54
Appendix IÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â &