Cyanogenic compounds removal and characteristics of non- and pregelatinized traditional detoxified wild yam (Dioscorea hispida) tuber flour

Estiasih, Teti; Kuliahsari, Dessy Eka; Martati, Erryana; Ahmadi, Kgs

doi:10.1590/fst.119121

Cited by 3 publications

(5 citation statements)

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“…Four traditional detoxification methods from four locations (Kandangan Sub-district, Kediri Regency; Paiton Sub-district, Probolinggo Regency; Wates Sub-district, Kediri Regency; Ngaglik Sub-district, Blitar Regency) were conducted at the laboratory for analysis of the pH at every step in wild yam tuber chips processing. The cyanogenic changes during wild yam chips processing were from our previous study [ 22 ]. The discussion to elucidate the scientific evidence behind every step of wild yam tuber detoxification based on the relevant literature.…”

Section: Methods Of Reviewmentioning

confidence: 99%

“…HCN content of wild yam tuber was 84.26 ppm [ 31 ], and total cyanide content of 379–739 ppm [ 32 ]. The previous study [ 22 ] showed that wild yam tuber contained HCN of 54.74 ± 0.17 ppm, acetone cyanohydrin of 3.91 ± 0.28 ppm, a cyanogenic glycoside of 24.55 ± 0.21 ppm, and total cyanides of 83.20 ± 0.11 ppm. FAO/WHO determined that the safe limit of cyanide ingestion is 10 ppm [ 33 ].…”

Section: Cyanogenic Compounds Removal In the Steps Of Wild Yam Tuber ...mentioning

confidence: 99%

“…The type of ash also varies between chip makers, most of them use wooden ash, but there is also the use of the mixture of wood ash and rice straw (Table 1 ). CaO dominates the mineral composition of the rubbing agent of ash and salt, and rice straw contributes to the concentration of SiO 2 [ 22 ]. The minerals from the ash increase the pH of the sliced tubers (Table 2 ).…”

Section: Cyanogenic Compounds Removal In the Steps Of Wild Yam Tuber ...mentioning

confidence: 99%

“…The toxicity of cyanogenic glycoside is estimated based on the quantity of generated free cyanide from hydrolysis [42]. The main problem of wild yam tuber is that cyanogenic glycoside is the predominant cyanogenic compound [22].…”

Section: Dryingmentioning

confidence: 99%

“…In the 1980s, wild yam could be found in Indonesian markets, especially on Java Island, as wild yam tuber chips [ 1 ]. The chips are prepared traditionally to remove the toxic cyanogenic compounds by several steps, and there is a variability of preparation among places [ 22 ]. This paper aims to review the cyanogenic removal in every step of traditional wild yam tuber chips processing.…”

Section: Introductionmentioning

confidence: 99%

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Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia

et al. 2022

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Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level.

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Section: Methods Of Reviewmentioning

confidence: 99%