Influence of Traditional Methods of Preparing Cassava Flour on the Content of Hydrogen Cyanide, Proteins and Aflatoxins in Burundi: Cases in Inyange, Ikivunde and Akambaranga in the Province of Makamba

Abstract

In order to analyze the impact of traditional cassava flour preparation techniques, a study was conducted to determine the levels of hydrogen cyanide, protein and aflatoxins. A survey study was used to select three communes from the six that make up Makamba Province, which were then subjected to chemical analysis. The AOAC method was used to analyze HCN content. The ISO 16050 and AOAC methods were used to analyze aflatoxins. Thus, the results revealed that these three techniques of preparation of cassava flour (Inyange, Ikivunde and Akambaranga) globally reduce the HCN content below that set by FAO and WHO (10 mg/kg). Inyange flour was found to contain 1.36 ± 0.09 mg HCN/kg, Ikivunde flour 1.48 ± 0.12 mg HCN/kg and Akambaranga flour 1.43 ± 0.15 mg HCN/kg. The techniques used to produce Akambaranga and Ikivunde were characterized by a reduction in total protein following hydrolysis from 1.61% ± 0.21% to 1.46% ± 0.46% and from 1.45% ± 0.19% to 1.14% ± 0.18% respectively. However, the technique used to produce Inyange flour showed a slight increase (1.58% ± 0.24% to 2.19% ± 0.5% of dry matter) following the development of mould. Inyange flour was found to contain 1.36 ± 0.09 mg HCN/kg, Ikivunde flour 1.48 ± 0.12 mg HCN/kg and Akambaranga flour 1.43 ± 0.15 mg HCN/kg. The techniques used to produce Akambaranga and Ikivunde were characterised by a reduction in total protein following hydrolysis from 1.61% ± 0.21% to 1.46% ± 0.46% and from 1.45% ± 0.19% to 1.14% ± 0.18% respectively. However, the technique used to produce Inyange flour showed a slight increase (1.58% ± 0.24% to 2.19% ± 0.5% of dry matter) following the development of mould. No aflatoxins were detected in any of the samples. These results will enable consumers and manufacturers to make decisions that promote good health.