Reduction of the Cyanide from Cassava Leaves Using NaHCO3

Abstract

Background: Cassava leaves are one part of the cassava plant, which can be consumed. Cassava leaves used as vegetable ingredients are weak as the presence of toxic cyanogenic glycosides. The pre-processing method of cassava leaves is performed to reduce the cyanide content. The method was modified using Sodium Bicarbonate (NaHCO₃) substance, capable of binding cyanide acid, with stirring intervention from the stirrer chamber. This method is believed to contribute in lowering Hydrogen Cyanide (HCN) levels in a shorter period of time. The objective of this study was to assess the effectiveness of using NaHCO₃ and a stirring chamber in decreasing the cyanide content of cassava leaves.

Methods: A total of 48 samples were examined, all collected in June 2023. The assessment was based on comparing the NaHCO₃ mass and the stirring time. The NaHCO₃ mass was adjusted to 0, 10, 20, or 30 g with stirring times of 0, 15, 30, or 45 min. Cassava leaves are separated from the stalk and thoroughly washed then sliced 2 mm thick. Identification of cassava leaf HCN levels was measured using a spectrophotometer, wavelength 500 nm. The statistical variance analysis technique (ANOVA) was employed to detect the disparity in cyanide content among the cassava leaves of the various experimental groups.

Results: The results indicated the highest cassava leaf HCN levels in the 0 g NaHCO₃ group and the length of stirring time was 0 min, which was 217 ppm. The lowest cassava leaf HCN content in the group with the addition of 30 g NaHCO₃ treatment with 150 rpm stirring is 56 ppm, with a percentage decrease of 32.5%.

Conclusion: The finding of adding NaHCO₃ and stirring cassava leaves in water is regarded as an effort to reduce HCN levels to prevent the risk of food poisoning.