Articles
CHANGES IN CYANIDE CONTENT DURING TRADITIONAL PROCESSING OF CASSAVA INTO ¿MAKAKA AND¿ ¿MAPHUMU¿
Article number
380_97
Pages
517 – 518
Language
English
Abstract
The changes in total and non-glycosidic cyanide content were studied when peeled roots of cassava (Manihot esculanta Crantz) were soaked and 1 cm cubes were sundried.
When the tuberous roots with 107.3 mg HCN kg-1 on dry matter (DM basis) were soaked for 3 and 6 days, 90.1% and 94.4% of total cyanide was removed, respectively.
Drying the soft cassava roots (maphumu) as small pieces (Kanyakaska) for 6 h further reduced the proportion of cyanide by 1.7%. The reduction in cyanide concentration when 1 cm3 pieces were sundried was generally slower.
After 2 and 7 days, 70.3% and 73.9% of total cyanide was eliminated, respectively.
The propotion of non-glycosidic cyanide in the sundried chips was much lower than in soaked cassava roots.
Cyanide retention in the former was much greater.
When the tuberous roots with 107.3 mg HCN kg-1 on dry matter (DM basis) were soaked for 3 and 6 days, 90.1% and 94.4% of total cyanide was removed, respectively.
Drying the soft cassava roots (maphumu) as small pieces (Kanyakaska) for 6 h further reduced the proportion of cyanide by 1.7%. The reduction in cyanide concentration when 1 cm3 pieces were sundried was generally slower.
After 2 and 7 days, 70.3% and 73.9% of total cyanide was eliminated, respectively.
The propotion of non-glycosidic cyanide in the sundried chips was much lower than in soaked cassava roots.
Cyanide retention in the former was much greater.
Authors
J.D.K. Saka
Keywords
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