Effect of processing on the cyanoglucoside content of cassava

Nambisan, Bala; Sundaresan, S.

doi:10.1002/jsfa.2740361126

Cited by 79 publications

(74 citation statements)

References 5 publications

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“…These values can further be reduced when the cassava is blended with boiled yam and/or sweet potatoes for making composite pounded yam as it is normally done by local consumers in Benue State. Reduction of cyanide content in cassava tubers by boiling has earlier been reported [14] [34]- [36]. The cyanide content of the parenchyma after roasting ranges between (9.73 -10.55) mg/kg in all the cultivars (Table 10).…”

Section: Effect Of Boiling Time and Roasting On Cyanide Concentrationmentioning

confidence: 59%

Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria

Ubwa¹,

Otache²,

Igbum³

et al. 2015

FNS

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Section: Effect Of Boiling Time and Roasting On Cyanide Concentrationmentioning

confidence: 59%

Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria

Ubwa¹,

Otache²,

Igbum³

et al. 2015

FNS

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“…All methods include some way to disrupt the cells followed by an incubation period to allow the cyanide to dissipate [122]. Simply cooking tubers and leaves of high-cyanogenic cassava does not decrease the risk of intoxication [25] because high temperatures (>70 °C) denature the enzymes in the plant parts, preventing further decomposition of the cyanogenic glycosides [123]. Cyanide is released later, during digestion, due to hydrolysis of the cyanogenic glycosides by bacterial enzymes in the gut [70].…”

Section: Cyanogens In Cassava: Impacts On Human Healthmentioning

confidence: 99%

Cassava: The Drought, War and Famine Crop in a Changing World

et al. 2010

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Cassava is the sixth most important crop, in terms of global annual production. Cassava is grown primarily for its starchy tuberous roots, which are an important staple for more than 800 million people, mostly in sub-Saharan Africa, but also in other parts of Africa, Asia, the Pacific and South America. Cassava is important for both small-scale farmers and larger-scale plantations due to its low requirement for nutrients, ability to tolerate dry conditions and easy low-cost propagation. It is sometimes referred to as the "drought, war and famine crop of the developing world" and reliance upon this crop is expected to increase in the coming years as the global climate changes. As with all crops, cassava presents some challenges which need to be addressed, especially if its production is to continue to expand. We highlight here a number of key issues around the continued and increased reliance upon cassava as a staple food crop. Cassava contains cyanogenic glycosides that release hydrogen cyanide and many cultivars are toxic if not processed before consumption. The degree of toxicity is altered by plant breeding, agricultural practice, environmental conditions and methods of food preparation. We conclude that use OPEN ACCESSSustainability 2010, 2 3573 of cassava has the potential to help many countries achieve food security in a sustainable manner, in the face of significant environmental change, but that its introduction should be accompanied by appropriate education about its toxicity.

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“…Approximately 10% of the total consumption is in cooked form [9,30]. The high temperature that is achieved during the process of cooking helps to inactivate cyanide that is present in some cassava varieties [23,24]. The cassava root is composed of carbohydrates and thus a rich source of energy.…”

Section: Introductionmentioning

confidence: 99%

Ready to Eat Cassava (Manihot esculenta crantz) in See Through Retort Pouch and Its Storage Stability

Dinakaran

Mohan

Panda

et al. 2017

J Package Technol Res

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Thermal processing of cassava packed in see through retort pouch (polyester coated with Silicon dioxide/nylon/cast polypropylene) was done using still water spray retort. Heat penetration characteristics were studied and shelf life was determined. Earlier studies were conducted for developing ready to eat cassava in brine, packed in High Impact Poly Propylene trays and thermally processed. The results revealed the leaching of amylose from cassava into the brine that lead to formation of turbidity in brine and made the product soft and thereby unacceptable. The product had a shelf life of only 75 days. The present study aimed to improve the shelf life of the product by thermally processing cassava as a solid pack with curcumin added to it to provide a colour that is stable even after thermal processing. Cassava vacuum packed in see through retort pouches were thermally processed at 121.1 °C to an F 0 value of 8.97 min. The product stored at ambient temperature (28 ± 2 °C) was found to have a shelf life of 12 months.

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Effect of processing on the cyanoglucoside content of cassava

Cited by 79 publications

References 5 publications

Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria

Determination of Cyanide Content in Three Sweet Cassava Cultivars in Three Local Government Areas of Benue State, Nigeria

Cassava: The Drought, War and Famine Crop in a Changing World

Ready to Eat Cassava (Manihot esculenta crantz) in See Through Retort Pouch and Its Storage Stability

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