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Comparison of an alkaline picrate and a pyridine‐pyrazolone method for the determination of hydrogen cyanide in cassava and in its products
Author(s) -
IzomkunEtiobhio Benjamin O.,
Ugochukwu Emmanuel N.
Publication year - 1985
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/jsfa.2740360102
Subject(s) - picrate , hydrogen cyanide , cyanide , glycosidic bond , chemistry , pyridine , pyrazolone , organic chemistry , enzyme , ion
A determination of hydrogen cyanide in fresh cassava tissues and in processed cassava products using an alkaline picrate procedure and a pyridine‐pyrazolone method which uses Conway vessels has been made. Results obtained for the fresh cassava tissues by the two methods were similar. Statistically significant higher values for processed cassava products were obtained by the alkaline picrate method which measured both glycosidic and non‐glycosidic cyanide. The suggestion is reaffirmed that hydrogen cyanide in processed cassava products may exist in two forms: glycosidic and non‐glycosidic (entrapped) cyanide.