Effects of cassava processing on residual cyanide

Cooke, R.D. . Microbiology and Fermentation Section

Effects of cassava processing on residual cyanide

1983

Cooke, R.D. (Tropical Products Institute, London (UK). Microbiology and Fermentation Section)

Cassava is usually processed by a wide range of methods to reduce its toxicity. These methods comprise a combination of drying, soaking, boiling, and fermentation. All these processes decrease the total cyanide content of the cassava. A key step in obtaining low residual cyanide concentrations is the conversion of most of the cyanogenic glucosides to free cyanide in the initial processing stage. Free cyanide is much easier to remove than bound cyanide.

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AGROVOC Keywords

acide cyanhydrique cianuros cyanure detoxification manihot esculenta methode toxicidad

Bibliographic information

Publisher

IDRC

Other Subjects

Residuos/ ensayo; Metodos; Toxicite; Desintoxicacion; Acido cianhidrico; Residu/ testage

Language

English

Note

Summaries (En, Fr, Es); *IDRC also on microfiche

ISBN

0-88936-368-4

Type

Conference; Summary; Non-Conventional

Source

Cassava toxicity and thyroid: research and public health issues, Delange, F.Ahluwalia, R. (eds.).- Ottawa (Canada): IDRC, 1983.- ISBN 0-88936-368-4. En. ed. p. 138-142

Conference

Workshop on Cassava Toxicity and Thyroid, Ottawa (Canada), 31 May - 2 Jun 1982

In AGRIS since: 1990-08-15

Format: AGRIS AP

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Effects of cassava processing on residual cyanide

1983

AGROVOC Keywords

Bibliographic information