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Reduction of cyanide content of cassava flour in Mozambique by the wetting method

Cumbana, Arnaldo; Mirione, Estevao; Cliff, Julie; Bradbury, James


Fifty cassava flour samples from Mogincual District of Nampula Province in Mozambique were found to contain, on average, 43 mg HCN equivalents/kg flour (ppm), of total cyanide, which is typical for a year of average rainfall. Five gram samples of the 30 flour samples of highest cyanide content were mixed with water and left for 5 h at 30 °C and it was found that the mean% retention of cyanide was 16.7%. Using 500 g instead of 5 g samples caused an increase in the % retention due to accumulation...[Show more]

CollectionsANU Research Publications
Date published: 2007
Type: Journal article
Source: Food Chemistry
DOI: 10.1016/j.foodchem.2006.02.062


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