Enzyme-based dip-stick: An easy-to-use alternative for estimation of cyanogen level in cassava roots

Abstract

A protocol to use the enzyme-based dip-sticks with intact or crushed cassava root slices for the determination of cyanogen content was developed. Analyses based on five roots per cassava variety compared well with those obtained by spectrophotometric assay of the composite root extracts. Based on 90 varieties, a correlation (r) of 0.88 was obtained. The dip-stick method could also be used for semi-quantitative analysis of cyanogen level by comparing the colour of picrate paper against those prepared with known amounts of hydrocyanic acid (HCN). Analysis carried out for 122 cassava varieties using intact root slices showed good correlation with results obtained from spectrophotometric assay using composite root extracts (r = 0.79). Overall, this simple and easy-to-use method should prove useful not only as a field ethod where a spectrophotometer might not be available, but also capable of handling large numbers of samples.