Processing of cassava roots to remove cyanogens

@inproceedings{Cardosoa2005ProcessingOC,
  title={Processing of cassava roots to remove cyanogens},
  author={A. Paula Cardosoa and Estevao Mirioneb and Mario Ernestob and Fernando Massazab and Julie Cliffc and M. Rezaul Haquee and J. Howard Bradburye},
  year={2005}
}
  • A. Paula Cardosoa, Estevao Mirioneb, +4 authors J. Howard Bradburye
  • Published 2005
A simple equation is developed between the total cyanide contents of cassava root parenchyma and the processed product with the % retention of cyanide on processing. This equation is applied to different methods of processing used worldwide. Thus to produce cassava flour of 10mg HCN equivalents/kg flour (ppm), the WHO safe level, by sun drying or heap fermentation requires starting with sweet cassava containing 12–32 ppm total cyanide. In an average year only 14% of flour samples in our study… CONTINUE READING
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