Reduction of cyanide concentration in cassava by lactic acid bacteria fermentation: A meta-analysis
M Asyam Jayanegara (1), Eny Palupi (2), Anuraga Jayanegara (3*)

1) Major of Mathematics and Natural Sciences, SMAN 1 Dramaga, Bogor 16680, Indonesia
2) Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia
3) Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia

Abstract

Cassava is among a major staple food for human in many countries, especially those around the tropical regions. However, it contains a toxic compound namely the cyanide. Various treatments are required to alleviate such toxin before it can be safely consumed by human. This study aimed to investigate the effect of cassava fermentation by lactic acid bacteria (LAB) on cyanide concentration using a meta-analysis method. A total of nine articles that comprised of 20 comparisons were integrated into a database. The effect size (ES) used was based on the Ln response ratio (Ln RR). Integration of ES from different studies was based on a random effect model with DerSimonian-Laird algorithm. Results revealed that LAB fermentation reduced total cyanide concentration with an ES of -0.667 (lower bound -0.836- upper bound -0.499- P<0.001) or equal to an average cyanide reduction of 48.7%. There was no effect of fermentation period on cyanide reduction. Fermentation of cassava enhanced lactic acid concentration and LAB population with the ES of 2.305 (about 10 folds increase- P<0.001) and 0.757 (P<0.001), respectively. The fermentation also decreased pH of cassava (ES -0.407- P<0.001). In conclusion, LAB fermentation is an effective processing technique to reduce the poisonous cyanide in cassava.

Keywords: Cassava- Cyanide- Fermentation- Lactic acid bacteria

Topic: LIFE SCIENCES