Anorue, Chukwuemeka Eleazar and Onwubiko, Nneka Grace and Onwubiko, Amaechi Henry and Asogwa, Chinweike Norman (2021) Oxidative effects of cyanogenic glycosides residuals in cassava products on human haemoglobin. Food Bioscience, 41. pp. 1-9.
Full text not available from this repository.Abstract
Cyanogenic glycosides are phytotoxins in certain foods such as cassava (Manihot esculenta Crantz), making the food harmful for human consumption if inadequately processed. Cassava root tubers are used throughout much of Africa for their carbohydrate content, processed in various forms as a staple food. The quantity of cyanoglycosides in some cassava products can be a serious threat to life. To maximize production and profit, producers of cassava products frequently adopt shorter and quicker processing techniques, leading to potentially higher levels of residual cyanoglycosides in those products. Studies have suggested that human Hb may be oxidized by the consumption of such inadequately processed cassava products. However, no scientific investigation has been carried out to confirm this hypothesis. Consequently, this study was done to determine the effects of the residual poisons in cassava products on Hb oxidation. Hb oxidation was analysed using UV–visible spectrophotometry using 13 groups: a standard control, a positive control and test materials. The study showed that apart from garri roasted for 15–25 min and 6 days fermented fufu and abacha, other categories of processed cassava products led to complete oxidation of oxy-Hb. Therefore, roasting garri for 15–25 min, fermentation for 6 days during fufu processing and sun drying of abacha could help reduce the oxidation of Hb by residual toxins in cassava products.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Uchenna Eneogwe |
| Date Deposited: | 18 Jun 2025 13:55 |
| Last Modified: | 18 Jun 2025 13:55 |
| URI: | http://eprints.gouni.edu.ng/id/eprint/4864 |
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