Simple method to reduce the cyanogen content of gari made from cassava
نویسندگان
چکیده
منابع مشابه
Simple method to reduce the cyanogen content of gari made from cassava
The lactic acid content of gari, was determined by pH titration to be about 10 g lactic acid/kg gari. As the size of the gari particles increased from 400 to >1000 lm their total cyanide content increased from 5 to 21 ppm. The acetone cyanohydrin content of gari samples exposed to ambient laboratory conditions of temperature and relative humidity gradually decreased by 58% in 38 weeks whereas l...
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In 2005 a simple wetting method was developed that reduced total cyanide content of cassava flour 3–6fold. The method involved spreading wet flour in a thin layer and standing in the shade for five hours to allow evolution of HCN gas. We found that breakdown of linamarin catalysed by linamarase to acetone cyanohydrin, followed by its spontaneous decomposition to HCN and acetone was greatly incr...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2010
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2010.05.020