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pH Dependence of Cyanogen Potentials of Fresh and Fermented Palm Wine using Cyanomethemoglobin Complex

The cyanogen potentials of local wines (fermented and unfermented palm wine) and the effect of pH (5.6-9.0) on the samples was determined using cyanomethemoglobin complex method. A total of 108 test samples were analyzed and the hydrogen cyanide content was found to vary considerably from 0.0583±0.0030 mg/L to 0.2488±0.0015 mg/L. Fresh palm wine was found to have the highest cyanogen potential with mean concentration of 0.2488±0.0015 mg/L at pH of 6.8. The highest mean concentration of cyanogen potential found in this study (0.2488±0.0015 mg/L) is lower than the recommended WHO and ISO standard (10mg/kg; 0.5-3.5 mg/kg body weight) and thus the samples may be consumed without the risk of cyanide poisoning.