Reduction of cyanide content of cassava flour in Mozambique by the wetting method
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Cumbana, Arnaldo; Mirione, Estevao; Cliff, Julie; Bradbury, James
Description
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]
Collections | ANU Research Publications |
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Date published: | 2007 |
Type: | Journal article |
URI: | http://hdl.handle.net/1885/52839 |
Source: | Food Chemistry |
DOI: | 10.1016/j.foodchem.2006.02.062 |
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File | Description | Size | Format | Image |
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01_Cumbana_Reduction_of_cyanide_content_2007.pdf | 99.47 kB | Adobe PDF | Request a copy |
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