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

The presence of cyanide compounds restricts the utilization wild yam (Dioscorea hispida) tubers for food or ingredients. Traditional detoxification, usually used in chips processing, has not been evaluated its effectiveness reducing cyanogenic compounds. Processing into flour will increase and pregelatinization improve functional properties. This study aimed to evaluate effect 4 traditional detoxification methods on removal tuber characteristics. different were rubbing ash, soaking time, by boiling steaming. duration a particular step was also different. results showed that reduced total cyanides 97%, glycosides 98-100%, acetone cyanohydrin 89-97%, HCN 94-95%; affected degree removal. Pregelatinization reinforced cyanogen Tuber physicochemical properties pregelatinization. Modification starch might occur due SiO2 calcium ash flour. Starch granule morphology appeared be methods. could make safe