Quality and safety characteristics of cassava crisps sold in urban Kenya

Abstract

Cassava (Manihot esculenta Crantz) crisps are increasingly popular in Kenya's urban areas. Crisps are popularly consumed as snacks outside homes and in-between meals. However, limited information on the quality and safety of the crisps is available in the country. This study sought to characterise the quality and safety in terms of cyanide levels of cassava crisps commercially traded in Mombasa and Nairobi areas in Kenya. Samples of six commercially traded crisp brands were collected in duplicates, from venders and supermarkets; and evaluated for moisture, oil, cyanide and sodium chloride contents. Product colour and texture were also evaluated. There were significant differences among brand contents of moisture (P=0.0001), oil (P<0.0001) and cyanide (P=0.026). Levels of sodium chloride was, however, insignificant (P>0.07). Moisture content ranged from 4.3 to 6.77%, oil content 19.17 to 30.68%; while cyanide and salt contents ranged 13.5 to 32.24 ppb and 2.3 to 2.7%, respectively. There were no significant differences (P>0.57) in the texture, as well as in the yellowness (b*) parameter (P>0.137). On the other hand, significant differences were observed on colour. Moisture and cyanide levels exceeded the statutory limits; hence may constitute potential health risk to the consumer. RÉSUMÉ Cassava (Manihot esculenta Crantz) crisps are increasingly popular in Kenya's urban areas. Crisps are popularly consumed as snacks outside homes and in-between meals. However, limited information on the quality and safety of the crisps is available in the country. This study sought to characterise the quality and safety in terms of cyanide levels of cassava crisps commercially traded in Mombasa and Nairobi areas in Kenya. Samples of six commercially traded crisp brands were collected in duplicates, from venders and supermarkets; and evaluated for moisture, oil, cyanide and sodium chloride contents. Product colour and texture were also evaluated. There were significant differences among brand contents of moisture (P=0.0001), oil (P<0.0001) and cyanide (P=0.026). Levels of sodium chloride was, however, insignificant (P>0.07). Moisture content ranged from 4.3 to 6.77%, oil content 19.17 to 30.68%; while cyanide and salt contents ranged 13.5 to 32.24 ppb and 2.3 to 2.7%, respectively. There were no significant differences (P>0.57) in the texture, as well as in the yellowness (b*) parameter (P>0.137). On the other hand, significant differences were observed on colour. Moisture and cyanide levels exceeded the statutory limits; hence may constitute potential health risk to the consumer.