Processing of cassava roots to remove cyanogens
A simple equation is developed between the total cyanide contents of cassava root parenchyma and the processed product with the % retention of cyanide on processing. This equation is applied to different methods of processing used worldwide. Thus to produce cassava flour of 10 mg HCN equivalents/kg flour (ppm), the WHO safe level, by sun drying or heap fermentation requires starting with sweet cassava containing 12-32 ppm total cyanide. In an average year only 14% of flour samples in our study...[Show more]
|Collections||ANU Research Publications|
|Source:||Journal of Food Composition and Analysis|
|01_Cardona_Processing_of_cassava_roots_to_2005.pdf||269 kB||Adobe PDF||Request a copy|
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