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Rapid wetting method to reduce cyanogen content of cassava flour

Bradbury, James; Denton, Ian


In 2005 a simple wetting method was developed that reduced total cyanide content of cassava flour 3-6-fold. The method involved spreading wet flour in a thin layer and standing in the shade for five hours to allow evolution of HCN gas. We found that breakdown of linamarin catalysed by linamarase to acetone cyanohydrin, followed by its spontaneous decomposition to HCN and acetone was greatly increased by standing the wet flour in the sun. Treatment for two hours in the sun gave the same amount...[Show more]

CollectionsANU Research Publications
Date published: 2010
Type: Journal article
Source: Food Chemistry
DOI: 10.1016/j.foodchem.2009.12.053


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