Sadiq et al. J Biomed & App Sci FUD (2025) 4:1
Keywords: Cassava, Hydrocyanic acid, Proximate analysis, Nutritional composition
2025-09-02 DOI: JOBASFUD_2024_3_2_026
Background: This study was conducted to obtain comprehensive data on the nutritional composition and hydrocyanic acid content of three cassava varieties sold in Gaya town of Kano state, Nigeria, which can be used for nutritional evaluation, food processing, safety and to focus on the future development of the food product with an excellent health benefit. Methods: Fresh Cassava Manihot esculentus Crantz (also called Rogo in Hausa) samples were collected in a clean labelled polyethene sample bag in the month of September, 2023. The cassava varieties were analyzed for their proximate composition and hydrocyanic content. Results: It was observed that starch cassava variety had a moisture (59.692± 0.391), ash (0.763±0.032) and fat (2.418±0.025) content higher than sweet (56.444± 0.750, 0.578±0.011, 2.140±0.035) and bitter cassava variety (58.063±0.084, 0.669±0.012, 2.395±0.339) and all the values were higher than the recent recommended moisture content limits by WHO/FAO. The carbohydrate content determined for sweet cassava was higher than the starch cassava and bitter cassava variety. These values were within the recent recommended limits by WHO/FAO. The bitter cassava variety had a protein content higher than the sweet cassava and starch cassava variety at p value ˂0.05. The total hydrogen cyanide present in the cassava samples shows that the bitter cassava Variety had more hydrogen cyanide with a mean value of 0.552±0.011 mol/dm3, while the sweet cassava variety had a value of 0.304±0.023 mol/dm3 and the starch variety had a value of 0.248±0.011. These values were higher than the recent recommended hydrogen cyanide content limits by WHO/FAO. The study reveals nutritional differences among three cassava varieties in Gaya, with starch having higher moisture, ash, fat, and hydrocyanide levels, emphasizing the need for improved processing techniques and health education. Conclusion: The study reveals nutritional differences among three cassava varieties in Gaya, with starch having higher moisture, ash, fat, and hydrocyanide levels, emphasizing the need for improved processing techniques and health education.