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Total cyanide levels in bread made from wheat/cassava composite flours
Author(s) -
OGUNSUA A. O.
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00655.x
Subject(s) - cyanide , incubation , chemistry , food science , aeration , wheat flour , biochemistry , organic chemistry
Summary Cyanide levels were determined in cassava flours and bread. It was found that incubation media had no effect on cyanide determination. For all the cyanide to be released, incubation was carried out with linamarase extract for 14 h, followed by prolonged aeration of the media. Cassava flour with low initial levels of HCN gave cyanide‐free bread, whereas there was a retention of 8% of the original HCN in loaves obtained from cassava flours with initial high levels of HCN.