Cassava planted and consumed in Migori has high concentration of naturally occurring poison hydro-cyanide, research has found.
The findings were revealed by researcher James Ouma from the University of Nairobi and others in their paper ‘Contribution of Cassava and Cassava-Based Products to Food and Nutrition Security in Migori County, Kenya.’
The research was published last month in the ‘African Journal of Food, Agriculture, Nutrition and Development.’
“The cyanide level on average on dry flours was 53.23 mg/kg while on consumed cooked ugali was 13.44 mg/kg. These levels were above the maximum limit of 10 mg/kg recommended by WHO,” the research stated.
Consumption of high hydro-cyanide levels from cassava products could lead to health complications for consumers.
The researchers collected data from 253 households from West Kanyamkago, Orango Central and Kamgundho locations in Uriri subcounty where cassava farming is predominant.
Seven cassava flour samples of different cassava varieties grown in the area were obtained from farmers with analysis done on flour and cooked ugali.
“Cassava farming households in the study area require support to promote the growth of low cyanide varieties in order to reduce intake,” the research stated.
The study found that 99.1 per cent of the households sampled were farming as main source of income with a higher percentage of 99.4 consuming the crop either as a boiled snack, porridge or ugali.
A sampling of the nutrition content of cassava also found only a “low average protein levels of <0.5 g/100 g,” which “could pose a danger of protein-energy malnutrition if no other sources are consumed by the household members.”
According to World Health Organisation, hydro-cyanide is a “rapid‐acting lethal agent,” that affects breathing and eyes.
Edited by Sarah Kanyara
