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Simple method to reduce the cyanogen content of gari made from cassava

Date

Authors

Bradbury, James

Denton, Ian

Publisher

Elsevier

Abstract

The lactic acid content of gari, was determined by pH titration to be about 10. g lactic acid/kg gari. As the size of the gari particles increased from 400 to >1000μm their total cyanide content increased from 5 to 21. ppm. The acetone cyanohydrin conten

Keywords

Keywords: cyanide; cyanohydrin; lactic acid; linamarin; water; Africa; article; cassava; cooking; environmental temperature; flour; heating; humidity; neuropathy; particle size; pH; sun exposure; titrimetry; tropical ataxic neuropathy; Gari; Manihot esculenta Acetone cyanohydrin; Cassava; Cassava flour; Cyanogens; Gari; Tropical ataxic neuropathy

URI

http://hdl.handle.net/1885/62029

Collections

ANU Research Publications

Source

Food Chemistry

Type

Journal article

DOI

10.1016/j.foodchem.2010.05.020

Restricted until

2037-12-31

Downloads

File

Description

01_Bradbury_Simple_method_to_reduce_the_2010.pdf (235.86 KB)