Re-Evaluation Of Human Exposure To Cassava Cyanogen In Anambra State, South East, Nigeria:- Akonobi Juliet O

ABSTRACT

Garri is a stable food made from Cassava, and mostly consumed in Nigeria either soaked for drinking or prepared as “eba” This research work is aimed at determining the level of cyanide in garri samples marketed in Anambra state, South Eastern region ofNigeria. A total of 50 samples was purchased from the ten local government areas. The cyanide content of the samples was determined using enzymatic method with slight modification. The cyanide concentrations of the garri samples gotten from the ten (10) Local government areas in Anambra state revealed that there was a significant (p<0.05) difference in cyanide content within the LGA’s under study. Total cyanide content of garri in Ekwusigo LGA revealed that Ekwusigo5 had the highest concentration of 12.74 mg/kg compared to that ofEkwusigo2 and EkwusigoS which had the lowest concentration of 10.17 mg/kg and 10.20 mg/kg respectively, The free cyanide content of gam sample in Aguata showed that Aguata had the highest concentration of 11.97 mg/kg compared to that of other