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Processing of cassava roots to remove cyanogens

Cardona, A.; Mirione, Estevao; Ernesto, Mario; Massaza, Fernando; Cliff, Julie; Haque, Memdadul; Bradbury, James


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]

CollectionsANU Research Publications
Date published: 2005
Type: Journal article
Source: Journal of Food Composition and Analysis
DOI: 10.1016/j.jfca.2004.04.002


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