DOWNLOAD THE COMPLETE PROJECT

2458 Users found this project useful

DETERMINATION OF CYANIDE FROM CASSAVA TUBER (HAVESTED SAME DAY AND TWO DAYS LATER)

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Cassava (Manihot esculenta) is a major staple food in many developing countries, particularly in Africa, where it plays a crucial role in food security and nutrition. Its adaptability to various environmental conditions and its high yield per hectare make it a valuable crop. However, cassava tubers contain cyanogenic glycosides, such as linamarin and lotaustralin, which can produce cyanide when metabolized. The presence of cyanide in cassava poses significant health risks if not properly managed, including cyanide poisoning and long-term health issues (Siritunga & Sayre, 2018).

Cyanide content in cassava is influenced by several factors, including the variety of cassava, the growing conditions, and the processing methods used. Recent studies have highlighted that the level of cyanide can vary significantly depending on the time elapsed between harvesting and processing. For instance, cyanide levels in cassava tubers can increase or decrease based on how long the tubers are left after harvesting (Ezeaku, 2019). This variation underscores the need to understand how storage time affects cyanide levels to ensure the safety of cassava-based products.

The determination of cyanide content in cassava tubers harvested on the same day versus those left for two days before processing is essential for evaluating the safety of cassava consumption. Understanding the dynamics of cyanide levels over time can help in designing better post-harvest practices and processing methods to reduce cyanide toxicity. Previous research has shown that immediate processing of cassava tubers can significantly reduce cyanide levels compared to tubers left for longer periods (Ogunlade et al., 2021).

The safety and quality of cassava products are critical for both human consumption and industrial use. Inadequate processing can lead to the production of cassava products with high cyanide levels, posing health risks to consumers. Thus, there is a need for rigorous studies to assess how the timing of processing affects cyanide content and to develop guidelines for safer cassava processing practices.

1.2 Statement of the Problem

The primary issue addressed in this study is the variation in cyanide content in cassava tubers based on the time elapsed between harvesting and processing. Despite established guidelines for cassava processing, there is limited empirical data on how different storage times affect cyanide levels in tubers. This gap in knowledge could lead to inconsistencies in cassava product safety and quality, potentially impacting public health. The problem is compounded by the lack of standardized practices for handling and processing cassava to minimize cyanide content. This study seeks to address these issues by providing data on how the duration between harvest and processing affects cyanide levels in cassava tubers.

1.3 Objectives of the Study

The main objective of this study is to determine the effect of time elapsed between harvesting and processing on the cyanide content of cassava tubers.

Specific objectives include:

i.               To evaluate the impact of storing cassava tubers for two days before processing on cyanide levels compared to tubers processed immediately.

ii.              To determine the changes in cyanide content in cassava tubers over the two-day storage period.

iii.           To find out the effectiveness of immediate processing in reducing cyanide levels in cassava tubers.

1.4 Research Questions

i. What is the impact of storing cassava tubers for two days before processing on their cyanide levels compared to tubers processed immediately?

ii. What are the changes in cyanide content in cassava tubers over the two-day storage period?

iii. How does immediate processing affect the reduction of cyanide levels in cassava tubers?

1.5 Significance of the Study

This study is significant as it provides critical insights into how the timing of processing affects cyanide content in cassava tubers. By addressing the gap in knowledge regarding the impact of storage duration, the findings can inform better post-harvest practices and processing guidelines. This could lead to improved safety standards for cassava products, reducing the risk of cyanide poisoning. Additionally, the study's results may contribute to policy development and educational programs aimed at enhancing food safety in regions where cassava is a major staple.

1.6 Scope of the Study

This study focuses on cassava tubers harvested and processed within a specific region. The scope is limited to analyzing cyanide levels in tubers harvested on the same day versus those left for two days before processing. The research will be conducted under controlled conditions to ensure the accuracy of cyanide measurements. The study will not cover other factors affecting cyanide levels, such as soil composition or specific cassava varieties.

1.7 Limitations of the Study

The study may be limited by factors such as variability in cyanide content due to differences in cassava varieties and environmental conditions. Additionally, the research is constrained by the specific timeframe of storage and processing, which may not fully represent all possible conditions. The findings may also be influenced by the accuracy of the cyanide detection methods used. Despite these limitations, the study aims to provide valuable data on the effect of storage time on cyanide levels in cassava tubers.

1.8 Definition of Terms

Cyanide: A highly toxic compound that can be released from cyanogenic glycosides present in cassava. It can cause severe health problems if ingested in large amounts.

Cassava Tubers: The underground storage organs of the cassava plant, which are commonly used as a staple food in many regions.

Harvesting: The process of collecting mature cassava tubers from the field.

Processing: The methods used to prepare cassava tubers for consumption or further use, which can include peeling, grating, and drying.