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Simple wetting method to reduce cyanogen content of cassava flour

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Bradbury, James

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Ten samples of cassava flour from Mozambique, Indonesia and Australia and one sample of gari from Mozambique were thoroughly mixed with water in the ratio 1:1.25. All the water was absorbed by the flour and the mixture was left in an open beaker at 30 °C

dc.contributor.authorBradbury, James
dc.date.accessioned2015-12-13T23:02:03Z
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/1885/84708
dc.description.abstractTen samples of cassava flour from Mozambique, Indonesia and Australia and one sample of gari from Mozambique were thoroughly mixed with water in the ratio 1:1.25. All the water was absorbed by the flour and the mixture was left in an open beaker at 30 °C
dc.publisherAcademic Press
dc.sourceJournal of Food Composition and Analysis
dc.subjectKeywords: Gari; Manihot esculenta Casssava flour; Konzo; Linamarase; Linamarin; Reduces cyanide intake; Wetting method
dc.titleSimple wetting method to reduce cyanogen content of cassava flour
dc.typeJournal article
local.description.notesImported from ARIES
local.description.refereedYes
local.identifier.citationvolume19
dc.date.issued2006
local.identifier.absfor111506 - Toxicology (incl. Clinical Toxicology)
local.identifier.absfor090805 - Food Processing
local.identifier.ariespublicationMigratedxPub12965
local.type.statusPublished Version
local.contributor.affiliationBradbury, James, College of Medicine, Biology and Environment, ANU
local.description.embargo2037-12-31
local.bibliographicCitation.startpage388
local.bibliographicCitation.lastpage393
local.identifier.doi10.1016/j.jfca.2005.04.012
dc.date.updated2015-12-12T07:44:29Z
local.identifier.scopusID2-s2.0-33645793545
CollectionsANU Research Publications

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