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Mild method for removal of cyanogens from cassava leaves with retention of vitamins and protein

Bradbury, James; Denton, Ian


A mild method was developed to remove cyanogens from cassava leaves that involved three consecutive steps (1) pounding, (2) standing for 2 h in the sun or 5 h in the shade in the tropics and (3) washing three times in water. Four cassava cultivars were used and the mean residual total cyanide content after steps 1, 2 and 3 was 28%, 12% and 1%, respectively. The pounded cassava leaves retained their bright green colour and texture. The traditional method for removing cyanogens from pounded...[Show more]

CollectionsANU Research Publications
Date published: 2014
Type: Journal article
Source: Food Chemistry
DOI: 10.1016/j.foodchem.2014.02.132


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