Sokoine University of Agriculture

Effect of germination and autoclaving of sprouted finger millet and kidney beans on cyanide content

Show simple item record Chove, B. E. Mamiro, P. R. S. 2017-06-28T11:15:25Z 2017-06-28T11:15:25Z 2010
dc.description Tanzania Journal of Health Research, 2010; 12 (4) en_US
dc.description.abstract Cyanide contents of locally purchased brown finger millet (Eleusine corocana L. Gaertner) and brown speckled kidney bean seeds (Phaseolus vulgaries var. Rose Coco) were determined using raw, germinated and autoclaved samples. The aim was to establish the extent of cyanide content increase resulting from the germination process and the effectiveness of the autoclaving process on the reduction of cyanide levels in the samples, for safety considerations. Autoclaving was carried out at 121°C for 20 minutes. It was found that germination increased the cyanide content by 2.11 to 2.14 fold in finger millet for laboratory processed samples. In the case of kidney beans the increment was 1.76 to 1.77 fold for laboratory samples. The increments for field processed samples were in the same range as those for laboratory samples. Autoclaving reduced the cyanide content to between 61.8 and 65.9 % of the original raw contents for finger millet and between 56.6 to 57.8% in the case of kidney beans. The corresponding reductions for field samples were also found to be within the same ranges as the laboratory processed samples. It was concluded that autoclaving significantly reduced the cyanide levels in germinated finger millet and kidney beans. en_US
dc.language.iso en en_US
dc.publisher Tanzania Journal of Health Research en_US
dc.subject Cyanide en_US
dc.subject Autoclaving en_US
dc.subject Germination en_US
dc.subject Complementary Food en_US
dc.subject Brown finger millet en_US
dc.subject kidney bean seeds en_US
dc.title Effect of germination and autoclaving of sprouted finger millet and kidney beans on cyanide content en_US
dc.type Article en_US

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