Impact of Seasonal Variation and Processing Methods on the Cassava-Derived Dietary Cyanide Poisoning, Nutritional Status, and Konzo Appearance in South-Kivu, Eastern D.R. Congo

This study aimed at evaluating the impact of seasons on nutritional status and dietary cassava-related cyanide exposure in Burhinyi Idjwi, two areas eastern Democratic Republic Congo, witnessing similarly high cassava-derived poisoning but differently affected by konzo malnutrition. Cyanide content cassava roots flour, urinary thiocyanate levels (uSCN) 54 subjects (40 from 14 aged 28.7 (12.1) years, 63% women) were measured during rainy season (RS) dry (DS), using picrate paper kits A D1. Local processing methods proved to be efficient removing cyanogenic compounds fresh RS. However, flour samples significantly increased DS, with ~50% containing unsafe (>10 ppm) content. Strikingly, uSCN (µmol/L), being comparably RS (~172.0), slightly decreased DS (~103.2; p = 0,3547), not Idjwi (~172; 0,1113). Furthermore, serum proteins albumin a worsening status, Idjwi. The consumption bitter (OR 5.43, 0.0144) skipping heap fermentation 16.67, 0.0021) independently associated very DS. Thus, restoring traditional methods, complying them either should ensure safe cassava.