Comparison of feed conditioning techniques to reduce cyanide contained in two varieties of cassava tuber

Abstract

The effects of two processing methods (soaking and wilting) and three processing times (12, 24 and 48h) on the hydrocyanic acid potential (HCNp) of two varieties of cassava tuber were evaluated. The initial HCNp content in the Red cassava Red (165.04 mg/kg DM basic) was higher than White cassava (103.22 mg/kg DM basic). However, both processing methods were equally effective in reducing the HCNp content in both of Red and White cassava varieties. Regarding the varieties, white cassava possessed the lower HCNp (p<0.05) content compared with red cassava. No influence (p>0.05) of processing methods on HCNp and its reduction rates of both cassava varieties were found, however the significant effect (p<0.05) processing times were observed. The significant interactions (p<0.05) between processing methods and times were observed for both cassava varieties. The lowest (p<0.05) HCNp content and the highest (p<0.05) reduction rate are observed at 48h in both processing methods. Moreover, the longer processing time, the less (p<0.05) HCNp content and the more (p<0.05) reduction rate are detected for both processing methods. Thus, cassava tuber could be soaked or wilted for 48h before utilizing as animal feed.  

Keywords

• Cassava,HCNp,Soaking,Wilting

References

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