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Variations in cyanogen content of cassava during village processing in Cameroon

By: Contributor(s): Material type: ArticleArticleLanguage: English Description: 44:131-136Subject(s): LOC classification:
  • 60458
 In: Food Chemistry (United Kingdom)Summary: A study of the traditional processing of two cassava foods, 'farine de manioc' and 'baton de manioc', was undertaken in Cameroon. The influences of various stages of the processes on the amounts of the different cyanogenic components (cyanogenic glucosides, cyanohydrins and hydrogen cyanide) were studied. The traditional water fermentation, followed by pressing and sun-drying or boiling, reduced the amount of total cyanogens in fresh roots (91-1515 mg kg(-1)) to more acceptable levels (0.0-11.3 mg kg(-1)) in foods ready for consumption. Fermentation temperature and the extent of root comminution increased the rates of glucoside hydrolysis giving a temporary increase in the levels of the intermediate product, cyanohydrin. Despite the low pH in the fermentations, hydrolysis of cyanohydrins to hydrogen cyanide was still in evidence in the later stages of fermentation, the latter compound being removed during pressing, sun-drying and cooking
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Journal Article Journal Article CIAT Library Document collection CINFOS Document Collection CINFOS 60458 (Browse shelf(Opens below)) c.1 Short Loan 100071460
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A study of the traditional processing of two cassava foods, 'farine de manioc' and 'baton de manioc', was undertaken in Cameroon. The influences of various stages of the processes on the amounts of the different cyanogenic components (cyanogenic glucosides, cyanohydrins and hydrogen cyanide) were studied. The traditional water fermentation, followed by pressing and sun-drying or boiling, reduced the amount of total cyanogens in fresh roots (91-1515 mg kg(-1)) to more acceptable levels (0.0-11.3 mg kg(-1)) in foods ready for consumption. Fermentation temperature and the extent of root comminution increased the rates of glucoside hydrolysis giving a temporary increase in the levels of the intermediate product, cyanohydrin. Despite the low pH in the fermentations, hydrolysis of cyanohydrins to hydrogen cyanide was still in evidence in the later stages of fermentation, the latter compound being removed during pressing, sun-drying and cooking eng

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