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Mild methods of processing cassava leaves to remove cyanogens and conserve key nutrients

Bradbury, James; Denton, Ian

Description

Current methods for processing cassava leaves to remove cyanogens involve pounding followed by boiling in water or boiling intact leaves for 30 min or longer. Boiling in water rapidly removes cyanogens but also breaks down vitamins, proteins and S-containing amino acids, which are necessary to detoxify ingested cyanide. Two methods have been developed to remove cyanogens whilst conserving these key nutrients present in cassava leaves. The first method involves pounding leaves in a pestle and...[Show more]

CollectionsANU Research Publications
Date published: 2011
Type: Journal article
URI: http://hdl.handle.net/1885/17311
Source: Food Chemistry
DOI: 10.1016/j.foodchem.2011.02.053

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