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[av_heading heading=’DA conducts study on low cyanide content in cassava ‘ tag=’h3′ style=’blockquote modern-quote’ size=” subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=” custom_font=”]
By: Resel Joy Tianero
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ILOILO City – The Department of Agriculture (DA) Regional Field Office 6 conducted the study of the Hydrocyanic Test Kit during the Cassava Stakeholders’ Consultation and Planning Workshop at the Eon Centennial Plaza Hotel last Oct. 27 and 28.
Dr. Vivian Azucena-Topor, professor at the University of the Philippines in the Visayas (UPV) discussed the updates in the study of the Hydrocyanic Test Kit during the Cassava Stakeholders’ Consultation and Planning Workshop.
The test kit analyzes cyanide content in cassava which was tested in the different cassava varieties from selected sources in the province of Iloilo and were subjected to analysis in the three categories of cassava based on the cyanide content of roots and fresh weight. Including non-toxic, which contains 50 parts per million (ppm) Hydrogen Cyanide (HCN) or lower; moderately toxic, with 50-100 ppm; and dangerously toxic with 100 ppm or higher HCN content.
Cassava varieties in Iloilo include the native variety, Lakan-I or the Golden Yellow which are used for human and animal consumption and the KU-50 which is used to produce alcohol, starches and biofuels.
The study showed that among the three cassava varieties tested with HCN content, the Lakan-I or the Golden Yellow variety resulted with lower cyanide content with around 170 ppm in San Miguel, Iloilo and the lowest found in Tubungan, Iloilo with less than 50 ppm. The native or the white root variety resulted with the highest cyanide content with 250 ppm or higher also found in San Miguel, Iloilo.
Cyanide poisoning symptoms include dizziness, headache, vomiting, stomach pain, low blood pressure, a rapid pulse, and mental confusion while chronic cyanide intoxication may lead to neurological disorders and disturbance of thyroid function.
Based on the analysis, the study recommends cultivating the low cyanide varieties of cassava while freshly harvested cassava should stay at least 2-3 days before cooking and should be peeled, dried, processed and cut into smaller slices before cooking to release cyanide. (With a report from DA 6)/PN
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