Cyanogenic potential of cassava peels and their detoxification for utilization as livestock feed

This study determined the cyanogenic potential of the cassava peels and assess the effectiveness of sun drying, heap fermentation and wet fermentation (soaking) in reducing the cyanide potential of the peels. Fresh cassava peels from major fresh food markets in Kampala and cassava grown in various parts of Uganda from Namolonge Agricultural and Animal Research Institute were used. The fresh peels from the market were subjected to the different detoxification methods foe 5 d; the cyanide potential was determined by enzymatic assay. The mean potential of the cassava peels from the food markets Kampala was 856 mg cyanide equivalen/kg of dry matter. The potential of the peels of the 14 cultivars fell between 253 and 1081 mg cyanide eQuivalent/kg of dry matter. High cyanogenic potential cultivars dominate on the market and pose danger of poisoning to livestock fed on fresh cassava peels. Treatment of the peels by sun-drying, heap fermentation on soaking reduced the cyanide potential to below 100 mg cyanide equivalent/kg of dry matter at 48, 72 and 96 h respectively. Sun-dying caused an early sharp fall in the cyanide potential, but heap fermentation or soaking gave the lowest residual cyanide after 120 h. Cassava peels could be safely used as livestock feed if they are treated to reduce the cyanogenic potential.