Citation

Bradbury JH, Cliff J, Denton IC. Food Chem. Toxicol. 2011; 49(3): 539-542.

Affiliation

Botany and Zoology, Research School of Biology, Australian National University, Canberra, ACT 0200, Australia.

Copyright

(Copyright © 2011, Elsevier Publishing)

DOI

10.1016/j.fct.2010.04.049

PMID

20510334

Abstract

Cassava contains cyanogenic glucosides which are hydrolysed by an enzyme linamarase to produce cyanohydrins which breakdown to toxic cyanide. Cyanide ingestion from bitter cassava can cause cyanide poisoning sometimes leading to death and also konzo, an irreversible paralysis of the legs which occurs mainly in children and young women. In 2005 we developed a simple wetting method that reduces the total cyanide content of cassava flour 3-6 fold. It involves wetting the flour, spreading it in a thin layer in the shade for 5 hours and using it the same day to make traditional thick porridge (ugali). The method was readily accepted by rural women and requires no additional equipment or water.. Laminated, illustrated postersdescribing the method are available for free in ten languages, see http://online.anu.edu.au/BoZo/CCDN/. An equally effective treatment method is to expose wet flour in a thin layer in the sun for 2 hours. Projects for rehabilitation and prevention of konzo occurred in Mozambique in 2007 and in 2008-9 in Tanzania, funded by AusAID. The Ministry of Health in Mozambique are now using our posters in Macua. In Uvira DRC, the wetting method has been taught in many villages and over 1200 posters distributed.

Language: en