STUDYING 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 HCN 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 I
