Grated cassava to which tap water was added at levels of 25%, 50% and 75% (v/w) was held at 30 degrees C, 40 degrees C or 50 degrees C and examined over a 6 h period for cyanide content, pH and titratable acidity (TTA). During the come-up time, i.e. the time between addition of water and attainment of desired holding temperature (between 14 and 47 min), reductions in bound cyanide of ca 54-85% occurred, depending on the level of added water and holding temperature. The corresponding losses for the control samples, to which no water was added, were ca 25-33%. The biggest reduction in the bound cyanide of > 99% (from 89.0 to 0.6 ppm) occurred in grated cassava with 75% added water held at 50 degrees C. There was little or no change in pH during the period of study. The reduction of processing time for certain cassava products based on separation into detoxication and flavour development/fermentation stages is discussed.
High quality, cyanide‐free gari was produced within 24 h by separating the process into distinct detoxification and flavour development phases. Grated cassava was rapidly detoxified by adding water (3:4 parts, v/w) and holding at 50°C for 6 h before dewatering in a screw press. Development of the characteristic gari flavour was initiated in the detoxified cassava mash by inoculating with detoxified, 3‐day‐fermented cassava liquor (2:5 parts, v/w) and holding the mixture at 50°C or ambient temperature for 12–18 h. Flavour development was then completed by dewatering the inoculated mash and toasting/garifying. Extensive sensory evaluation by a panel familiar with gari but which was otherwise untrained showed that there was no significant difference (P>0·01) between the product and traditionally processed gari in aroma, flavour and overall acceptability. The value of the rapid production of gari in providing this staple food for millions in developing countries, without exposing them to nutritional hazards from residual cyanide, is stressed.
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