Skip navigation
Skip navigation

Uptake of wetting method in Africa to reduce cyanide poisoning and konzo from cassava

Bradbury, James; Cliff, Julie; Denton, Ian


Cassava contains cyanogenic glucosides which are hydrolysed by an enzyme linamarase to produce cyanohydrins which breakdown to toxic cyanide. Cyanide ingestion from bitter cassava can cause cyanide poisoning sometimes leading to death and also konzo, an irreversible paralysis of the legs which occurs mainly in children and young women. In 2005 we developed a simple wetting method that reduces the total cyanide content of cassava flour 3-6-fold. It involves wetting the flour, spreading it in a...[Show more]

CollectionsANU Research Publications
Date published: 2011
Type: Journal article
Source: Food and Chemical Toxicology
DOI: 10.1016/j.fct.2010.04.049


File Description SizeFormat Image
01_Bradbury_Uptake_of_wetting_method_in_2011.pdf708.6 kBAdobe PDF    Request a copy

Items in Open Research are protected by copyright, with all rights reserved, unless otherwise indicated.

Updated:  19 May 2020/ Responsible Officer:  University Librarian/ Page Contact:  Library Systems & Web Coordinator