Hazard analysis and critical control points (HACCP) in the production of cassava (Manihot esculenta, Crantz) chips

Abstract

Studies on the quality and safety of chips produced from cassava were carried out to determine the HACCP for
the cyanide content at various stages of production of cassava chips. Five varieties of cassava were sorted,
weighed, peeled, washed, chipped and dried (100oC). The pH and cyanide content of fresh roots and dried
cassava chips were determined. The results showed that the mean pH of peeled fresh cassava roots and dried
cassava chips ranged from 2.66-3.00 and 2.78-3.12 respectively; there was no significant differences (p>0.05) in
their mean score, however, a correlation ‘r’ (p=0.05) was established between pH and cyanide content. There
was marked reduction in cyanide content following drying (unpeeled-68 to 155; peeled-32 to 55; dried chips-21
to 39). Fresh local cassava variety root had higher level of cyanide content (155mg HCN/kg) indicating higher
risk of toxicity. The result of the study also showed that drying significantly reduced the cyanide content during
production of cassava chips and use of HACCP concepts in dried cassava chip production has been shown to
be effective in reducing its cyanide content.