Cyanide Content in the Roots of Cassava [Manihot esculenta Crantz] and the Locally Cultivated Yellow and White Varieties of Camote [Ipomoea batatas (Linn.) Poir]

Abstract

Cassava [Manihot esculenta Crantz] is known to have naturally occurring levels of cyanide that is capable of causing adverse effects such as “Konzo” (nerve cell degradation) and endemic goiter. However, it is not clear if camote [Ipomoea batatas (Linn.) Poir] contains cyanide. Using the modified picrate method of the Kobe Institute of Health, the study showed that levels of cyanide exist in camote with an average value of 2.724 ppm and 2.003 ppm for yellow and white varieties respectively. This implies that both camote varieties produce detectable cyanide. The difference of cyanide of the two varieties is statistically not significant. Cassava has higher cyanide levels with an average value of 90.583 ppm. This falls in the moderately toxic amount of 50-100 ppm. However, the highest cyanide level found in cassava was 172.578 ppm which is categorized as a dangerously toxic amount. Cyanide content is significantly different based on the three provincial sources (Quezon, Benguet and Camarines Sur). Statistically, there is also an interaction between the different kind of root crops and the different provincial sources.