Detoxification of cassava during gari preparation

Gari, un producto fermentado de la yuca, se consume ampliamente en muchos paises de Africa Occidental. Se investigo la destoxicacion de la yuca durante la preparacion de gari. Las etapas mas importantes de procesamiento, con respecto a la eliminacion de cianuro, fueron el rallado inicial de la yuca y el tostado final del producto. La descomposicion de la linamarina dependio principalmente de la presencia de linamarasa endogena; las bacterias de acido lactico presentes durante la fermentacion no se involucraron directamente en su hidrolisis. (RA-CIAT) spa

Gari, a fermented cassava product, is widely consumed in many West African countries. The detoxification of cassava during the preparation of gari was investigated. The most important processing stages, with regard to elimination of cyanide, were the initial grating of the cassava and the final roasting of the product. The breakdown of linamarin was dependent primarily on the presence of endogenous linamarase and the lactic acid bacteria present during the fermentation were not directly involved in its hydrolysis. (AS) eng