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2013 (Vol. 5, Issue: 03)
Article Information:

Total Cyanogen Content of Garri Flour Produced in Delta State, Nigeria: Potential Health Risk

Ossai Ochonogor Samuel
Corresponding Author:  Ossai Ochonogor Samuel 

Key words:  Cassava roots, cyanogen, diseases, garri, short-cut method, ,
Vol. 5 , (03): 244-248
Submitted Accepted Published
September 03, 2012 October 09, 2012 March 15, 2013

Metabolic disorder strongly associated with food toxicants and unhealthy diets are increasing contributing to pain, disability and death in Nigeria. This study aimed to evaluate the cyanogen content of garri produced in Delta State, Nigeria and its potential health risk. Freshly produced gari samples were randomly collected from the six zones designed for the study. Five samples were collected from each zone and bulked together to form representative samples. Samples were analyzed monthly in each zone, for 6 month duration, spread between the dry and rainy season. A total of 36 samples were tested. Results showed mean total cyanogen content in the range of 7.51.63 and 49.35.2 ppm, respectively. Maximum cyanogen content was detected in the dry season samples (49.35.2) and minimum cyanogen content detected in the rainy season samples (7.51.63 ppm). The dry and rainy season samples differed significantly (p<0.05). The results also revealed that 69.4% of the garri flour produced in Delta State had mean total cyanogen above the 10 ppm recommended by WHO for cassava flour. Finding revealed high dietary cyanogen exposure from the consumption of insufficiently processed cassava roots and possible contribution of garri flour to endemic metabolic disorder.
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  Cite this Reference:
Ossai Ochonogor Samuel, 2013. Total Cyanogen Content of Garri Flour Produced in Delta State, Nigeria: Potential Health Risk.  Advance Journal of Food Science and Technology, 5(03): 244-248.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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