The effects of simple processing on the cyanide content of cassava chips

Abstract

The changes in concentration of free cyanide (non-glycosidic) and bound cyanide (cyanogenic glucosides) in fresh cassava chips during dehydration, boiling or soaking in water were studied. All of these processes rapidly removed free cyanide from the chips, but only 8-1 2% of the total cyanide is present as free cyanide. Air-drying at four different temperatures showed that 29% of the bound cyanide was removed by drying at 46.5"C; smaller losses were recorded at the higher temperatures. Boiling chips for 25 min removed 55% of the bound cyanide, all of which could be accounted for in the boiling water. Stirring in cold water was ineffective (< 5% loss after 4 hr) for short periods, but cyanide losses increased after longer periods (50% loss after 18 hr) probably because of the onset of fermentation. These decreases in total cyanide content are smaller than indicated by earlier workers.

Nutritional and Anti Nutritional Constituents of Manihot Esculentus and Plecutranthus Rotundifolius

“…Cassava leaves are used to treat hyper tension, headache and pain. Cassava plants are grown in drought condition to improve the economy of the country because of its high anthocyanin content and protein for animal feed 4 . cassava starches are an excellent raw material for food industry to modify the physical properties of many foods for example as gelling, thickening, adhesion, moisture retention, stabilizing, texturizing and anti staling applications 5 .The cassava leaves contain lot of anti nutrients, such as tannins, oxalate, phytate and trypsin inhibitors 6 .…”

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

“…For example, sun drying has been reported to be more effective in reducing or eradicating cyanide in cassava than oven drying because with the former method the cyanide is in contact with linamarase for a longer period [42], with about 90% of cyanide content eliminated by sun drying alone [43]. Soaking of cassava before cooking or fermenting [44] or boiling for up to 15 min [45] is also important process applied in order to reduce the cyanide content of cassava before use for poultry feeding.…”

Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours

“…Carbohydrate content was determined by difference. Titratable acidity (TTA) and pH, water holding capacity, swelling index, and hydrogen cyanide (HCN) were determined according to previously described methods [13][14][15][16].…”