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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Mots clés AGROVOC

acide cyanhydrique cianuros cyanure detoxification manihot esculenta methode toxicidad

Informations bibliographiques

Editeur

IDRC

D'autres materias

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

Langue

anglais

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

Conférence

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

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Effects of cassava processing on residual cyanide

1983

Mots clés AGROVOC

Informations bibliographiques