The Safety of Dark, Moulded Casava Flour Compared with White - a Comparison of Traditionally Dried Cassava pieces in north-east Mozambique.

Essers, A.J.A.; Nout, M.J.R.

doi:10.4314/jfta.v5i1.19251

Cited by 9 publications

(14 citation statements)

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“…This degradation could be at least partly due to the solid state fermentation which took place during the eight-day period. Essers & Nout (1989) observed a positive correlation between loss of cyanogens and the extent of mould growth. Mould growth may have contributed to cyanogen loss by means of enzymatically induced cellular disruption, or by production of b-glucosidases, or both; linamarase-type activity has been observed in certain yeast and moulds (Okafor & Ejiofor, 1986).…”

Section: Resultsmentioning

confidence: 86%

“…A further consideration regarding the air fermentation process is that of possible aflatoxin contamination as an extensive fungal growth was observed on the surface of the roots during the process. Although Essers & Nout (1989) did not detect such contamination in cassava with a considerable fungal growth, more research on this topic would be of benefit.…”

Section: Resultsmentioning

confidence: 91%

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Cassava detoxification of traditional Tanzanian cassava foods

Gidamis

O’Brien

Poulter

1993

Int J of Food Sci Tech

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Four methods for processing cassava roots and one for leaves, all traditional in Tanzania, were evaluated for their effectiveness in removing the three types of cyanogens present by using a modification of the enzymic colorimetric method of Cooke (1978). All four root methods reduced cyanogens substantially by 9O-98%, and in three the main residual cyanogen was cyanohydrin. The least effective method was dry ('solid state') fermentation. The processing stages of comminution and slow drying were most effective for cyanogen removal. In fresh cassava leaves pounding reduced cyanogens by 86%, and subsequent boiling reduced the level to 96% of the initial value.

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 91%

Cassava detoxification of traditional Tanzanian cassava foods

Gidamis

O’Brien

Poulter

1993

Int J of Food Sci Tech

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“…Essers and Nout [16] used high-performance thin-layer chromatography (HPTLC) for cassava but their results were inconclusive, possible due to scopoletin interference. Warth et al [2] recurred to liquid chromatography-tandem mass spectrometry (LC-MS/MS) to quantify mycotoxins in samples from Mozambique and Burkina-Faso.…”

Section: Detection Methodsmentioning

confidence: 99%

“…Mota and Lourenço [15] found high aflatoxin levels (up to 4.61 × 10 −3 µg/kg), Casadei [6] found moderated and Essers and Nout [16] nothing at all. More recent evidence from two neighboring countries, Zambia and Malawi, points towards low levels [19].…”

Section: Commoditiesmentioning

confidence: 99%

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Aflatoxins in Mozambique: Etiology, Epidemiology and Control

2018

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Abstract:Mozambique is endemic to aflatoxigenic Aspergillus but the country has to heavily rely on foreign research to deduce what is happening locally. There is some information produced by local scholars and institutions but it needs to be "tied" together. This review briefly synthetizes the country's major findings in relation to the toxin's etiology, epidemiology, detection and control, discussing and meta-analyzing them as far as they allow. The causes and commodities affected are the same as in most tropical countries; the toxin is widespread and the level of exposure is high. Regarding the control, it is still marginal but some institutions have driven efforts in this direction. Learning from other countries is still the best approach to take, as the solutions are probably the same for most places.

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Comparative study on nutrient and anti‐nutrient changes in Ikivunde and Inyange, two Burundian traditionally processed cassava products

Aloys

Zhou

2006

J Sci Food Agric

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A comparative study on nutrients and anti-nutrients in Ikivunde and Inyange and a correlation of nutrients and anti-nutrients with fermentation time during processing of both products were carried out. In Ikivunde, all nutrients and anti-nutrients had high negative correlations with fermentation time, except for crude fibre, fats and calcium, which showed high positive correlations. In Inyange, all nutrients and anti-nutrients were positively correlated with fermentation time, except for starch, ash, zinc, magnesium, calcium, glutamine and alanine. Analysis of variance showed that Ikivunde and Inyange differed significantly (P < 0.05) in reducing sugar, protein, ash, cyanide, phytic acid and tannin contents at various fermentation times. There were also significant differences (P < 0.05) between Ikivunde and Inyange in starch and fat contents at 48, 72, 96 and 120 h, while for crude fibre a significant difference was observed from 72 h until the end of fermentation. At the end of the fermentation period (120 h), Inyange had higher starch, protein, amino acid, reducing sugar, ash, iron, zinc, potassium, sodium, magnesium, fat, cyanide, phytic acid and tannin contents but lower crude fibre and calcium contents than Ikivunde. The results from this study showed that Inyange contains more nutrients and anti-nutrients than Ikivunde.

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The Safety of Dark, Moulded Casava Flour Compared with White - a Comparison of Traditionally Dried Cassava pieces in north-east Mozambique.

Cited by 9 publications

References 0 publications

Cassava detoxification of traditional Tanzanian cassava foods

Cassava detoxification of traditional Tanzanian cassava foods

Aflatoxins in Mozambique: Etiology, Epidemiology and Control

Comparative study on nutrient and anti‐nutrient changes in Ikivunde and Inyange, two Burundian traditionally processed cassava products

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