Determination of Hydrocyanic Acid Content and Nutritional Value of Sun-Dried Cassava Flour (Akambaranga) in Burundi

In Burundi, cassava flour is obtained through several types of preparation, including sun-drying, which gives the flour its name. The aim of this work is to determine the level of hydrocyanic acid and the nutritional value of Akambaranga. The hydrocyanic acid content was determined by the Association of Official Analytical Chemists (AOAC, 2019) and International Organization for Standardization (ISO 2164, 1975) methods, aflatoxins by the AOAC (2019) method, proteins by Kjeldahl by the AOAC (1990) method, reducing sugars and total sugars by the Luff-Schoorl reagent method and minerals by Atomic Absorption Spectrophotometry (AAS) by the AOAC (2019) method. Hydrocyanic acid was found at a level (1.35 ± 0.16 mg/kg) below Codex Alimentarius standards (