Assessment of Cyanide Content of Manihot Esculenta Cassava Species Known as Rutuga in the Fresh Fermented and Dried Forms: A case Study of Ibanda District.

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dc.contributor.authorAhuura, Scovia
dc.date.accessioned2024-12-21T09:03:41Z
dc.date.available2024-12-21T09:03:41Z
dc.date.issued2024
dc.description.abstractThe research aimed to determine the cyanide concentration in Manihot esculenta (cassava) tubers consumed in Ishongororo Sub-county, Ibanda District. It also compared cyanide levels across various cassava processing methods. The findings revealed that fresh cassava had the highest cyanide concentration (33.55 ± 0.05 ppm), followed by sun-dried cassava (21.38 ± 0.06 ppm), while fermented cassava had the lowest concentration (6.26 ± 0.10 ppm). As noted by Food Safety Focus (2008), the acute lethal dose of hydrogen cyanide for humans is estimated at 0.5 to 3.5 mg per kilogram of body weight, with children being particularly vulnerable due to their smaller body size. It is recommended that cassava be consumed in appropriate quantities that do not exceed the lethal threshold and that cassava products be routinely analyzed for cyanide concentration to ensure public safety.
dc.identifier.citationAhuura, Scovia (2024). Assessment of Cyanide Content of Manihot Esculenta Cassava Species Known as Rutuga in the Fresh Fermented and Dried Forms: A case Study of Ibanda District. Kabale: Kabale University.
dc.identifier.urihttp://hdl.handle.net/20.500.12493/2484
dc.language.isoen
dc.publisherKabale University
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United Statesen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/
dc.subjectAssessment
dc.subjectCyanide Content
dc.subjectManihot Esculenta
dc.subjectCassava Species
dc.subjectRutuga
dc.subjectFresh Fermented
dc.subjectDried Forms
dc.subjectIbanda District
dc.titleAssessment of Cyanide Content of Manihot Esculenta Cassava Species Known as Rutuga in the Fresh Fermented and Dried Forms: A case Study of Ibanda District.
dc.typeThesis

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