Chemical composition and cyanogenic potential of traditional and high yielding CMD resistant cassava (Manihot esculenta crantz) varieties

Abstract

High yielding cassava mosaic disease (CMD) resistant cassava varieties have been developed by the Crop Research Institute of Ghana with distinct chemical composition and cyanogenic glucoside concentrations. This study characterized these improved varieties (Ampong, Broni bankye, Sika and Otuhia) together with some traditional varieties (Amakuma and Bankye fitaa) for their nutritional properties and cyanogenic potential (toxicity). The proximate composition, mineral content and cyanogenic potential were determined using standard methods. The different cultivars had moisture content (33.14-45.86%), protein (1.17-3.48%), ash (1.71-2.34%), crude fibre (1.38-3.20%), fat (0.74-1.49%) and carbohydrate (83.42-87.35%) and these varied significantly among cultivars. Mineral contents were 0.60-1.60, 1.35-1.58 and 1.06-2.13 mg/100g for Ca, Mg and P respectively, and 0.16-0.24, 0.021-0.030, 0.04-0.13, 0.25-0.36 and 0.25-0.37 mg/100g for Fe, Mn, Zn, K and Na respectively. Cyanogenic potential ranged from 0.08-0.12 mgHCN/kg. Wide variations exist in chemical composition of the improved and traditional cassava cultivars but all possess safe levels of cyanogenic potential and thus safe for human consumption. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.