Cyanogen removal from cassava roots during sun-drying

Essers, A.J.A.; Grift, R. M. van der; Voragen, A.G.J.

doi:10.1016/0308-8146(95)00098-4

Cited by 14 publications

(15 citation statements)

References 11 publications

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“…As a consequence, oven drying with an extended time span where the enzymesubstrate interaction is enhanced by moisture retention represents a potential method to increase the effectiveness of CNG removal. The CNG abatement was highest in the first 8 h of the oven-drying process and decreased slightly over the following hours in a logarithmic trend (Figure 2), showing a similar decrease in the linamarin levels over time as in the work of Essers et al (1996). This pattern may be explained here as these authors explained CNG reduction during sun drying.…”

Section: Effect Of Peeling and Grating On Cyanide Abatementsupporting

confidence: 57%

“…In this study, a low forced airflow (1 m/s) was applied, allowing substantial detoxification (Figure 2). This is primarily due to a reduced surface pre-drying phenomenon, with a longer contact period between the glucosidase and the glucoside in aqueous medium (Essers et al, 1996). As a consequence, oven drying with an extended time span where the enzymesubstrate interaction is enhanced by moisture retention represents a potential method to increase the effectiveness of CNG removal.…”

Section: Effect Of Peeling and Grating On Cyanide Abatementmentioning

confidence: 99%

“…The increase in drying temperature (50-80°C) has long been known to be accompanied by an accumulation of linamarin in dried cassava (Iwuoha et al, 1997;Nambisan and 1985). In thin cassava pieces, because the surface-to-volume ratio is great, the drying rate is high (Essers et al, 1996). In this study, a low forced airflow (1 m/s) was applied, allowing substantial detoxification (Figure 2).…”

Section: Effect Of Peeling and Grating On Cyanide Abatementmentioning

confidence: 99%

“…Processing has been recognised as the most efficient way of controlling cassava cyanogens in the short term, and a wide diversity of processing methods are used in cassava-consuming communities (Bradbury, 2006;Essers et al, 1996;Mlingi et al, 1995). Sun-drying cassava chips with or without prior grating/pounding removes 80% to 95-99% of CNGs (Nambisan and Sundaresan, 1985).…”

Section: Introductionmentioning

confidence: 99%

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Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots

Lambri

Fumi

2014

Ital J Agronomy

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In addition to be a possible solution to the food crisis becoming a productive model to follow, the development of a process and/or a technique of food production in a developing country could create advantages from an industrial point of view due to the use of alternative raw materials, which have a potentially high competitiveness. In developing countries, agriculture is able to offer a variety of products making up the daily diet and provide products with potential that could make up for many nutritional deficiencies to which resident populations are subject. Food technology applications on cereals, tubers, roots, fruits, and by-products from related processes are reported at aiming to obtain finished and semi-finished foods and/or basic ingredients meeting the food safety criteria. In detail, this study aims to generate a processing method for the white bitter roots collected in a rural area of Burundi with a cyanogenic glycoside content >400 mg cyanide equivalent/kg dry weight. A standardised procedure consisting of peeling, grating, and oven drying at 60°C, with or without fermentation with Saccharomyces cerevisiae, was successfully tested.

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Section: Effect Of Peeling and Grating On Cyanide Abatementsupporting

confidence: 57%

Section: Effect Of Peeling and Grating On Cyanide Abatementmentioning

confidence: 99%

Section: Effect Of Peeling and Grating On Cyanide Abatementmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots

Lambri

Fumi

2014

Ital J Agronomy

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show abstract

“…Total cyanide was determined, using the method described by Essers, Van der Grift, and Voragen (1996), modified by Padonou et al (2005). Soluble sugar content was determined by HPLC using an HPX87H column (Biorad, Hercules, USA) eluted with 5 mM sulphuric acid, using a refractometric detector (Mestres, Dorthe, Akissoe, & Hounhouigan, 2004).…”

Section: Physico-chemical Analysismentioning

confidence: 99%