The use of methemoglobin complex in estimating cyanogen potential of cassava and cassava products

  • JC Ajaelu
  • JT Bamgbose
  • BO Atolaiye
  • AA Adetoye
Keywords: Cassava, cyanide, cyanogen glucosides, methemoglobin, linamarin


An improved method of analysis of cyanide in cassava and cassava products using methemoglobin complex is described. The cyanogen content of cassava mash, pre-fufu mash, fufu and Gari was
determined spectrophotometrically. Optimal conditions were determined to be 24 h at 370C in phosphate buffer (0.05 M; pH 5.6). The average cyanogen content obtained were 14.68 ± 0.66, 13.49 ± 0.02, 11.94 ±
0.02 and 9.87 ± 0.64 mg/kg for cassava mash, pre-fufu, fufu and gari, respectively. The values estimated for cassava mash and pre-fufu are greater than the values obtained for the processed fufu and gari, and
also greater than the WHO safe value for cassava flour (10 mg/kg). The fact that the results of this work gave lower values of cyanide in processed cassava products compared with the value of unprocessed cassava suggests the validity of this method.

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eISSN: 1684-5315