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Effect of processing on the cyanoglucoside content of cassava
Author(s) -
Nambisan Bala,
Sundaresan S.
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.2740361126
Subject(s) - limiting , food science , chemistry , materials science , pulp and paper industry , mechanical engineering , engineering
The efficiency of different processes in reducing the cyanoglucoside (CNG) content of cassava was studied. Maximum retention of CNG (>80%) was observed in baked, fried and steamed tubers. CNG retention in sun‐dried chips varied from 30–60%, the retention being governed by the chip thickness. In case of cassava boiled in water, smaller chip size and sufficient water was found to be the ideal condition for maximum CNG removal. There was 25–75% CNG retention in this process, depending on the chip size used. The most effective method for CNG removal was by crushing fresh tuber and subsequent sun‐drying, whereby >95% CNG was eliminated. The studies indicated that the mode of processing greatly influenced the CNG content of cassava foods. It was concluded that since CNG can be greatly reduced by suitable processing, it may not be a limiting factor in the utilisation of cassava for food and feed purposes.