Evaluation of the effects of different cassava (Manihot esculanta) processing methods on locomotor, anxiety-like and nesting behaviors in Swiss mice

Cassava (Manihot esculenta) is a major food source consumed by millions of people, especially in the tropics. Processing methods affect the concentration of cyanogenic glycosides in its products. Effects of its processing methods on locomotor, anxiety-like, and nesting behaviors in mice were investigated. Thirty-five mice were randomly divided into 5 groups: control, fermented + palm oil, fermented without oil, unfermented + oil and unfermented without oil, with 7 rats/group. Duration of daily feeding with the different cassava products was 8 weeks. Neurobehavioral assessments were conducted using the Open Field Maze, Elevated Plus Maze, and nesting setup. Significant level was P<0.05. Results showed a significant increase in grooming in the unfermented without oil group compared with the other groups and a decrease in rearing frequency in all cassava product-fed groups compared with the control. Stretch attend posture was significantly higher in the unfermented groups than in control and fermented groups, and also higher in the unfermented without oil than in unfermented+oil groups. Line crossing was significantly reduced in all products-fed groups compared with control. Open arm entry frequency was significantly lower in the fermented+oil than in control and higher in the fermented without oil and unfermented+oil groups than in the fermented+oil group. Duration of open arm entry was significantly reduced in both fermented groups and in unfermented without oil group compared with control. Close arm entry duration was significantly higher in the fermented groups and unfermented without oil than in the control groups. Nesting behaviour showed no significant difference. We conclude that both fermented and unfermented cassava products with/without palm oil, may be anxiogenic and affect locomotor activity. This effect is worse with unfermented products.