Document Detail


Moisture-pressure combination treatments for cyanide reduction in grated cassava.
MedLine Citation:
PMID:  21535726     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Several cyanide-associated health disorders have been linked with frequent consumption of mildly toxic cassava (Manihot esculenta crantz) products in individuals on a low-protein diet. Production of bread from cassava often involves application of prolonged physical pressure (pressing) to the freshly grated root for several hours. This study aimed to determine effects of pressure and wetting on grated cassava. Six treatments were applied: confining pressure for 12 h, wetting for 4 h at 25 °C, 2 h at 25 °C, 2 h at 40 °C, and 2 h at 50 °C, or each of the above followed by pressure for 12 h. Treatments released cyanide from samples in the order: 2-h wet at 50 °C + pressing >4-h wet at 25 °C + pressing = 2-h wet at 40 °C + pressing >2-h wet at 25 °C + pressing = 4-h wet at 25 °C >12-h pressing. Wetting for 2 h at 50 °C followed by pressure for 12 h reduced cyanide levels by at least 20% more than that of any other treatment. The combination of moisture and pressure enhanced the contact time between linamarin and linamarase to increase the release of hydrogen cyanide.
Authors:
Mark Anglin Harris; Charles Kofi Koomson
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Publication Detail:
Type:  Journal Article     Date:  2011-01-06
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 Jan 
Date Detail:
Created Date:  2011-05-03     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  T20-4     Citation Subset:  IM    
Affiliation:
Authors are with College of Natural and Applied Sciences, Northern Caribbean Univ., Mandeville, Jamaica West Indies. Direct inquiries to author Harris (Email: mark.harris@ncu.edu.jm).
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