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DETERMINATION OF HYDROGEN CYANIDE IN CASSAVA
ABSTRACT
Cassava is one of the major dietary stable for a large percentage of the population of tropical Africa and other parts of the world, and is likely to remain the biggest single source of calories for the poor in the continents. An important drawback to increase cassava use for human and animal feeding is its cyanogenic potential, or ability to generate hydrogen cyanide, a well – known poison with potential acute and chronic metabolic effects in human.
This project work deals with the determination of hydrogen cyanide (HCN) concentration in cassava tubers (using the bitter varieties) collected from Institute of Management and Technology (IMT) premises with respect to four days fermentation period using Atomic Absorption spectrophotometer (AAS).
The result shows that the concentration of hydrogen cyanide (HCN) decreases with increase in fermentation period, and based on the safe limit given by the us food and drug administration (FDA) and others, a safe fermentation period for cassava before processing it to produce garri is deduced.
TABLE OF CONTENT
CHAPTER ONE
Introduction 1
1.1 Hydrogen Cyanide 2
1.2 Aims and Objectives of The Study 4
1.3 Statement of Problem 5
1.4 Hypothesis 5
1.5 Scope of Study 5
CHAPTER TWO
Literature Review 7
2.1 Chemical and Physical Properties of HCN 9
2.2 Entry of Hydrogen Cyanide into the Body and
Its Exit from the Body 11
2.3 Effect of Cyanide on Health 14
2.4 Symptoms of Cyanide Poisoning and Treatment 18
2.5 Safety Factor and Procedures for Cyanide Identification 21
2.6 Cassava and Cyanide Concentration 25
2.7 Factors Affecting Cyanide Toxicity 27
2.8 Sources and Control Methods for Hydrogen Cyanide 28
2.9 Uses of Cassava 32
CHAPTER THREE
Methodology 34
3.1 Materials for the Analysis 34
3.2 Method of Analysis 35
3.3 Personal Hygiene Procedures 36
3.4 Sample Collection and Fermentation Process 37
3.5 Sample Fermentation 38
3.6 Sample Preservation and Storage 39
3.7 Acid Distillation 40
3.8 Distillation Procedure 40
3.9 Calibration Standard Preparation 42
CHAPTER FOUR
Result and Discussion 43
4.1 Concentration 44
4.2 Safe Fermentation Period 46
4.3 Cassava Processing Technique 46
4.4 Innovation to Cassava Processing 48
4.5 Seasonal Influence on Cyanide Content of Cassava 50
CHAPTER FIVE
5.1 Conclusion 52
52 Recommendation 52 References 54
Appendix I 56
Appendix II 56
Appendix III 57
CHAPTER ONE
BACKGROUND OF THE STUDY
Cyanide, is usually found in compounds. It can interact with metals and other organic compounds. Cyanide refers to all of the cyanide compounds that can be determined as the cyanide ion, CN. The cyanide ion is a conjugate base of a weak acid, hydrogen cyanide, which is an extremely poisonous gas with an almond odor. Other forms of cyanide compounds are sodium cyanide (NaCN) and potassium cyanide (KCN). Cyanide can be produced by certain organism (e.g bacteria, fungi and algae), and equally present in plants. Cyanide ion is one of the most rapidly working po isons. Lethal doeses taken orally act in minutes, cyanide, poisons by asphyxiation, as does carbon monoxide, but the mechanism is different. Instead of preventing the cells from getting oxygen, cyanide interferes with oxidative enzymes, such as cytochrome oxidize, which is vital to every cell in use of oxygen. Oxidizes are enzymes containing metal usually iron or copper. Cyanide binds tightly to the enzyme cytochrome C and forms stable cyanide complexes with Fe3+ ion and inactivates the enzyme system.
Much of the cyanide in soil, water and air comes from industrial processes gold mining, waste waters from starch industry. The major source of cyanide in water are discharges from metal mining processes, other sources include exhaust, release from certain chemical industries, municipal waste burning and use of pesticides containing cyanide. Underground water can be contaminated by cyanide present in landfills. In other body, cyanide can combines with plants foods including almonds, millet sprouts, lima beans, soy spinach, bamboo shoots and cassava roots, cyanide occurs as part of naturally occurring sugars or other complex organic compounds.
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