000 | 02445nab a22005297a 4500 | ||
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001 | 39649 | ||
003 | CO-PlCIA | ||
005 | 20130510171749.0 | ||
040 |
_aCO-PlCIA _cCO-PlCIA |
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041 | _aeng | ||
050 | _a60458 | ||
245 | _aVariations in cyanogen content of cassava during village processing in Cameroon | ||
100 | _aO'Brien, Gerard M. | ||
700 | _aMbome, I.L. | ||
700 | _aTaylor, A.J. | ||
700 | _aPoulter, Nigel H. | ||
008 | 120504t1992 000 0seng d | ||
300 | _a44:131-136 | ||
520 |
_aA 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 _9eng |
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_aManihot esculenta _9eng |
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_aProcessing _9eng |
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_aFlours _9eng |
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_aCyanides _9eng |
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_aHydrocyanic acid _9eng |
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650 |
_aStorage _9eng |
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650 |
_aCameroon _9eng |
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_aManihot esculenta _9spa |
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650 |
_aProcesamiento _9spa |
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650 |
_aHarinas _9spa |
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650 |
_aCianuros _9spa |
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650 |
_aAcido cianhídrico _9spa |
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650 |
_aAlmacenamiento _9spa |
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650 |
_aCamerún _9spa |
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653 |
_aJournal articles _9spa |
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653 |
_aArtículos en revistas _9spa |
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653 |
_aCassava _9spa |
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653 |
_aYuca _9spa |
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653 |
_aElaboración y preservación de los alimentos _9spa |
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653 |
_aComposición de los alimentos _9spa |
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653 |
_aFood processing and preservation _9eng |
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653 |
_aFood composition _9eng |
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773 |
_tFood Chemistry (United Kingdom) _d1992 |
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998 | _aCATAL | ||
998 | _aYUCA | ||
653 |
_aJournal article _9eng |
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942 |
_2lcc _cJA |
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999 |
_c67135 _d67135 |