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Mechanism of cyanogen reduction in cassava roots during cooking
Author(s) -
Ravi Sheeba,
Padmaja G
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199712)75:4<427::aid-jsfa892>3.0.co;2-n
Subject(s) - cyanogen , boiling , chemistry , cooking methods , food science , botany , organic chemistry , biology
The cyanogen elimination profile during cooking of cassava roots was investigated and correlated with the changes in cyanogenic β‐glucosidase (GLase) activity monitored at close intervals in the cook water and root. Cyanogenic β‐glucosidase (GLase) activity was detected in the cook water within 5 min of starting cooking. Whilst significant decrease in the GLase activity was noticed in cook water and root within 15 and 10 min, respectively, for varieties M4 and H165, H1687 GLase activity decreased tremendously only at 20 and 15 min in the cook water and root, respectively. There was no GLase activity in cook water after the 30 min pre‐boiling phase while GLase activity was present in the roots even after 60 min of cooking. The decrease in GLase activity at 15–20 min pre‐boiling phase led to accumulation of cyanogens in cook water. The cyanogen fractions (glucosidic and non‐glucosidic) increased significantly with cooking in the cook water in the case of varieties M4 and H165 while their levels were almost static throughout the post‐boiling phase for H1687. The amount of HCN escaping through steam did not bear a direct relationship with the initial cyanogen content in cassava roots. Although free cyanogen is highly volatile, all of it does not escape through steam and a certain quantity appears to be stabilised in the cook water. ©1997 SCI