Determination of Hydrocyanic Acid Content and Nutritional Value of Sun-Dried Cassava Flour (Akambaranga) in Burundi — Oak Academic Publishing
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Determination of Hydrocyanic Acid Content and Nutritional Value of Sun-Dried Cassava Flour (Akambaranga) in Burundi
Food Science and Technology Research Center (CRSTA), Department of Food Science and Technology (STA), Faculty of Agronomy and Bioengineering (FABI), University of Burundi (UB), Bujumbura, Burundi
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Food Science and Technology Research Center (CRSTA), Department of Food Science and Technology (STA), Faculty of Agronomy and Bioengineering (FABI), University of Burundi (UB), Bujumbura, Burundi
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East African Nutritional Sciences Institute (EANSI), Bujumbura, Burundi
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Department of Chemistry, Research Center of Natural Sciences and Environment (CRSNE), Faculty of Sciences, University of Burundi, Bujumbura, Burundi
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Department of Chemistry, Research Center of Natural Sciences and Environment (CRSNE), Faculty of Sciences, University of Burundi, Bujumbura, Burundi
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East African Nutritional Sciences Institute (EANSI), Bujumbura, Burundi
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Food Science and Technology Research Center (CRSTA), Department of Food Science and Technology (STA), Faculty of Agronomy and Bioengineering (FABI), University of Burundi (UB), Bujumbura, Burundi
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Research Centre for Animal, Plant and Environmental Sciences (CRAVE), Department of Animal Health and Productions, Faculty of Agronomy and Bio-Engineering, University of Burundi, Bujumbura, Burundi
1 Food Science and Technology Research Center (CRSTA), Department of Food Science and Technology (STA), Faculty of Agronomy and Bioengineering (FABI), University of Burundi (UB), Bujumbura, Burundi
2 Food Science and Technology Research Center (CRSTA), Department of Food Science and Technology (STA), Faculty of Agronomy and Bioengineering (FABI), University of Burundi (UB), Bujumbura, Burundi
3 East African Nutritional Sciences Institute (EANSI), Bujumbura, Burundi
4 Department of Chemistry, Research Center of Natural Sciences and Environment (CRSNE), Faculty of Sciences, University of Burundi, Bujumbura, Burundi
5 Department of Chemistry, Research Center of Natural Sciences and Environment (CRSNE), Faculty of Sciences, University of Burundi, Bujumbura, Burundi
6 East African Nutritional Sciences Institute (EANSI), Bujumbura, Burundi
7 Food Science and Technology Research Center (CRSTA), Department of Food Science and Technology (STA), Faculty of Agronomy and Bioengineering (FABI), University of Burundi (UB), Bujumbura, Burundi
8 Research Centre for Animal, Plant and Environmental Sciences (CRAVE), Department of Animal Health and Productions, Faculty of Agronomy and Bio-Engineering, University of Burundi, Bujumbura, Burundi
In Burundi, cassava flour is obtained through several types of preparation, including sun-drying, which gives the flour its name. The aim of this work is to determine the level of hydrocyanic acid and the nutritional value of Akambaranga. The hydrocyanic acid content was determined by the Association of Official Analytical Chemists (AOAC, 2019) and International Organization for Standardization (ISO 2164, 1975) methods, aflatoxins by the AOAC (2019) method, proteins by Kjeldahl by the AOAC (1990) method, reducing sugars and total sugars by the Luff-Schoorl reagent method and minerals by Atomic Absorption Spectrophotometry (AAS) by the AOAC (2019) method. Hydrocyanic acid was found at a level (1.35 ± 0.16 mg/kg) below Codex Alimentarius standards (<10 mg/kg), and aflatoxins were undetectable. Proteins were found in very low quantities (1.60 ± 0.57mg/kg), so Akambaranga cannot be a source of this nutrient. Total sugars and reducing sugars are in sufficient quantity. However, of the mineral salts (iron, calcium, magnesium, sodium, potassium, manganese, phosphorus, copper and zinc) analyzed, only iron (253.43 ± 148.60 mg/kg) is sufficient for daily requirements. All others need to be fortified. Proteins and minerals need to be fortified or supplemented for Akambaranga-based meals. These results will help to improve nutritional value for both consumers and manufacturers, and thus reduce malnutrition.
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