Cassava Production and Processing and Impact on Biological Compounds

Brimer, Leon

doi:10.1016/b978-0-12-404699-3.00010-x

Cited by 5 publications

(4 citation statements)

References 30 publications

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“…The various processing techniques used for reducing the cyanide content of cassava roots have been reviewed by Montagnac et al. (), Gnonlonfin and Brimer () and Brimer (). In general, boiling, steaming, baking or frying the whole fresh roots or pieces (chips) of fresh roots are not very effective, usually resulting in cyanide retention of 50% or more.…”

Section: Assessmentmentioning

confidence: 99%

Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels

Schrenk¹,

Bignami²,

Bodin³

et al. 2019

EFS2

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In 2016, the EFSA Panel on Contaminants in the Food Chain (CONTAM) published a scientific opinion on the acute health risks related to the presence of cyanogenic glycosides (CNGs) in raw apricot kernels in which an acute reference dose (ARfD) of 20 lg/kg body weight (bw) was established for cyanide (CN). In the present opinion, the CONTAM Panel concluded that this ARfD is applicable for acute effects of CN regardless the dietary source. To account for differences in cyanide bioavailability after ingestion of certain food items, specific factors were used. Estimated mean acute dietary exposures to cyanide from foods containing CNGs did not exceed the ARfD in any age group. At the 95th percentile, the ARfD was exceeded up to about 2.5-fold in some surveys for children and adolescent age groups. The main contributors to exposures were biscuits, juice or nectar and pastries and cakes that could potentially contain CNGs. Taking into account the conservatism in the exposure assessment and in derivation of the ARfD, it is unlikely that this estimated exceedance would result in adverse effects. The limited data from animal and human studies do not allow the derivation of a chronic health-based guidance value (HBGV) for cyanide, and thus, chronic risks could not be assessed.

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Section: Assessmentmentioning

confidence: 99%

Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels

Schrenk¹,

Bignami²,

Bodin³

et al. 2019

EFS2

Self Cite

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“…Previous research has demonstrated that during the storage of fresh roots, starch loss occurs at a rate of about 1% per day [6] and might vary by variety and storage conditions [21,22]. Reported changes in the starch qualities during storage include a reduction in gel clarity and swelling power and an increase in gel viscosity; it is not known how these changes reflect the quality of the starch or its commercial value [4,23]. In this research, the effect of gel clarity and swelling power was not measured, and this would require further research.…”

Section: Discussionmentioning

confidence: 99%

Enhancing the Shelf-Life of Fresh Cassava Roots: A Field Evaluation of Simple Storage Bags

et al. 2021

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Postharvest physiological deterioration (PPD) of fresh cassava roots limits their shelf-life to about 48 h. There is a demand for simple, cheap, and logistically feasible solutions for extending the shelf life of fresh cassava roots in industrial processes. In this study, three different types of bag materials were tested, namely woven polypropylene, tarpaulin, and jute as a potential storage solution for cassava roots with different levels of mechanical damage. Microclimate related to temperature, humidity, and carbon di-oxide (CO2) was monitored in order to understand the storage conditions for up to 12 days. The results showed that fresh cassava roots could be stored for 8 days, with minimal PPD and starch loss (2.4%). However, roots with significant mechanical damage in the form of cuts and breakages had a considerably shorter shelf life in the storage bag, compared to whole roots and roots with retained stalk (peduncle) where roots are connected to the main plant. Wetting of the roots and bag material were not significant factors in determining the shelf life and starch loss. Carbon dioxide concentration in the stores was significantly correlated with the starch loss in fresh cassava roots and is proposed as a possible method for continuously and remotely monitoring starch loss in large-scale commercial operations and reducing postharvest losses.

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“…Mechanical and natural drying of cassava influence anti-nutritional cyanogenic glucoside levels, with sun drying generally leading to better degradation due to optimal enzyme activity and lower temperatures, while oven drying retains more cyanide, especially at higher temperatures and with thinner chips, making drying methods less effective for detoxification of cassava high in initial cyanogen [ 80 ]. Drying fresh, peeled cassava chips significantly reduced total cyanogen content, with the extent of reduction influenced by chip size, temperature, and drying time; notably, thicker chips exhibited a higher reduction due to slower drying rates allowing more linamarase–glucoside interaction [ 81 ].…”

Section: Advancements In the Research Of Drying Methods For Cassava T...mentioning

confidence: 99%

Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review

Nainggolan,

Banout,

Urbanova

2024

Foods

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Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.

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Cassava Production and Processing and Impact on Biological Compounds

Cited by 5 publications

References 30 publications

Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels

Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels

Enhancing the Shelf-Life of Fresh Cassava Roots: A Field Evaluation of Simple Storage Bags

Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review

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