Influence of cultivars and processing methods on the cyanide contents of cassava (Manihot esculenta Crantz) and its traditional food products

Knowledge and Attitude of Consumers about Natural Food Toxins: A Case of Tertiary Students in the Volta Region of Ghana

“…Likewise, various food processing methods have been reported to have minimal influence on ciguatoxins which are natural toxins in fishes produced by microalgae cells (Abraham et al, 2012). Nonetheless, very few reports exist on the influence of physical processes on the chemical content (cyanide) of food prepared from cassava (Ndam et al, 2019). While it might also be helpful to find ways to convey these concepts, it might be even more important to address the differences in terminology of what constitutes a "chemical" and the non-existent differentiation between "natural" and "synthetic" in science communication efforts.…”

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

“…Table 1 also presented a comparative cyanide content in mg/kg both for Chikwangue and Bobolo produced. Generally, the results showed lower cyanide contents (falls below 10 mg/Kg recommended by the FAO/WHO, 1991 food standard program) among de products (Njankouo et al, 2019). The cyanide content for Chikwangue ranges from 2.5 mg/kg to 6.3 mg/kg and for Bobolo, from 3.1 mg/kg to 7.9 mg/ kg.…”

“…During the retting operation, the metabolic activity of several microorganisms causes the roots to soften and contributes to the development of several aromas characteristic of retting products. In addition, softening leads to a reduction in the content of poisonous cyanogen compounds in cassava roots (Apeh et al, 2021;Njankouo et al, 2019;Nkoudou et al, 2016) and makes them more suitable for other technological operations.…”

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

“…Processing conditions therefore also vary depending on the region, in order to adjust physico-chemical characteristics and end-product quality according to local expectations. In addition, to increase shelf life and avoid health risks, the moisture content and cyanogens content of gari must be maintained below defined thresholds (Njankouo Ndam et al, 2019). To meet these technological, sanitary and sensorial requirements, gari processors combine and adjust the parameters of several unit operations: peeling, washing and rasping the raw cassava roots; and fermenting, pressing, sieving and roasting the pulp to produce gari (Akingbala et al, 2005).…”

“…To meet these technological, sanitary and sensorial requirements, gari processors combine and adjust the parameters of several unit operations: peeling, washing and rasping the raw cassava roots; and fermenting, pressing, sieving and roasting the pulp to produce gari (Akingbala et al, 2005). Several studies have evaluated the impact of unit operations and cassava genotypes on the quality of gari (Agbor-Egbe & Lape Mbome, 2006, Nwancho et al, 2014, Olaoye et al, 2015, in particular fermentation (Moorthy & Mathew, 1998, Iwuoha & Eke, 1996, Sokari & Karibo, 1996, Kostinek et al, 2005, Montagnac et al, 2009 and roasting (Chuzel et al, 1995a, Igbeka et al, 1992, Sobowale et al, 2017, Ezeocha et al, 2019, Samuel et al, 2010. More recently, Escobar et al (2018) investigated the combined effect of the successive unit operations on the final quality of gari, under controlled laboratory conditions.…”