000 02445nab a22005297a 4500
001 39649
003 CO-PlCIA
005 20130510171749.0
040 _aCO-PlCIA
_cCO-PlCIA
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
650 _aManihot esculenta
_9eng
650 _aProcessing
_9eng
650 _aFlours
_9eng
650 _aCyanides
_9eng
650 _aHydrocyanic acid
_9eng
650 _aStorage
_9eng
650 _aCameroon
_9eng
650 _aManihot esculenta
_9spa
650 _aProcesamiento
_9spa
650 _aHarinas
_9spa
650 _aCianuros
_9spa
650 _aAcido cianhídrico
_9spa
650 _aAlmacenamiento
_9spa
650 _aCamerún
_9spa
653 _aJournal articles
_9spa
653 _aArtículos en revistas
_9spa
653 _aCassava
_9spa
653 _aYuca
_9spa
653 _aElaboración y preservación de los alimentos
_9spa
653 _aComposición de los alimentos
_9spa
653 _aFood processing and preservation
_9eng
653 _aFood composition
_9eng
773 _tFood Chemistry (United Kingdom)
_d1992
998 _aCATAL
998 _aYUCA
653 _aJournal article
_9eng
942 _2lcc
_cJA
999 _c67135
_d67135