Cyanogenic Glucoside and Methaemoglobin Complex Effects Oo Parboiled Aad Roasted Irish Potato (Solanum Tuberosum) Tubers

Abstract

Okenwa Jude C, Ugwuanyi Rose C, Babatunde Olanrewaju M and Onukwuli Chimezie O

The importance of Irish Potatoes (Solanum tuberosum) as a global crop that can be transformed into many products impacting several health dimensions cannot be over emphasized. This research determined the cyanogenic glucosides of raw, parboiled and roasted Irish potatoes (Solanum tuberosum); and the pH effects on the cyanogenic glucosides of the processed Irish potato using a colorimeter through the formation of cyanomethemoglobin. The results show a variation in the cyanogenic glucoside concentration at various pHs. The highest cyanogenic glucoside concentration of 1.18 ± 0.2316 mg/kg was recorded in raw potatoes at pH 8.6 while the lowest cyanogenic glucoside concentration of 1.05 ± 0.0600 mg/ kg was recorded in parboiled Irish potato at pH of 8.6 For processed samples of Solanum tuberosum with Methaemoglobin complex; roasted Irish potatoes has the highest value of cyanide concentration of 1.12 ± 0.0289 mg/kg at pH of 8.6, followed by parboiled potatoes at 1.05 ± 0.0600 mg/kg at pH of 8.6. The highest mean cyanide concentration (0.83 mg/kg) was recorded at pH 8.6 (basic medium) while the lowest mean cyanide concentration (0.74 mg/kg) was recorded at pH 5.8 (acidic medium). The values obtained for the various methods used in processing Irish potatoes were in tandem with recommended standard by World Health Organization (WHO) and International Standard Organization (ISO). The values are lower than the maximum accepted standard of 10 mg of HCN /10 kg body weights. This research summarizes critical information on nutritional profiles of Irish potatoes and their processed products and describes the state of the science relative to the influence of in-home and common commercial processing on nutritional quality and potential impacts on human health.

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