Variation in Toxicity and Physicochemical Parameters of Cassava Pulp (Manihot esculenta) during Storage

Background: A staple for about 800 million people in tropical countries, cassava contains a high content of hydrocyanic acid making it toxic.

Objective: This study was proposed to test the conservation effectiveness on tuber toxicity. Materials and Methods: Tests were carried out on the varieties commonly known as Bonoua and Yacé. The conservation parameters studied were: the level of hydrocyanic acid, moisture content and hardness. The cassava tubers were stored at room temperature. The samples for analysis were taken on the pulp every 24 hours.

Results: Results showed that hydrocyanic acid levels reached their minimum levels between 96 and 120 hours of storage with 5.87 ± 0.46 and 5.66 ± 0.50 mg/kg in Bonoua, then 9.53 ± 0.78 and 9.85 ± 0.93 mg/kg in IAC. Water levels are positively correlated with those of hydrocyanic acid in both cassava types. Proteins reach reveal in their maximum concentrations between 48 and 72 hours of storage (respectively to then drop. The ash and fat contents as well as the total carbohydrate contents generally decrease during storage. However, an increase is observed from 120 hours of storage, at the level of carbohydrate concentrations.

Conclusion: For a non-toxic cassava pulp, a storage period of at least 48 hours at the Bonoua and 96 hours at the IAC would be advisable with however a lower biochemical quality.