Premium
Cassava detoxification of traditional Tanzanian cassava foods
Author(s) -
GIDAMIS ANDREW B.,
O'BRIEN GERARD M.,
POULTER NIGEL H.
Publication year - 1993
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.1365-2621.1993.tb01266.x
Subject(s) - cyanogen , chemistry , food science , detoxification (alternative medicine) , fermentation , botany , biology , organic chemistry , medicine , alternative medicine , pathology
Summary Four methods for processing cassava roots and one for leaves, all traditional in Tanzania, were evaluated for their effectiveness in removing the three types of cyanogens present by using a modification of the enzymic colorimetric method of Cooke (1978). All four root methods reduced cyanogens substantially by 90‐98%, and in three the main residual cyanogen was cyanohydrin. the least effective method was dry (‘solid state’) fermentation. the processing stages of comminution and slow drying were most effective for cyanogen removal. In fresh cassava leaves pounding reduced cyanogens by 86%, and subsequent boiling reduced the level to 96% of the initial value.