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Published on: September 20, 2016
Assessing cyanogen content in cassava-based food using the enzyme-dipstick method
1Department of Biological Sciences, National University of Singapore, 119260, Kent Ridge, Singapore. dbsyhh@nus.edu.sg
Summary
Cassava foods contain residual cyanogens, with levels varying by preparation method. Enzyme treatments show promise for reducing cyanogen content in cassava products.
Area of Science:
- Food Science
- Analytical Chemistry
- Toxicology
Background:
- Cassava is a staple food for millions globally.
- Cyanogens in cassava can be toxic if not properly processed.
- Traditional processing methods aim to reduce cyanogen levels.
Purpose of the Study:
- To quantify residual cyanogen content in various cassava-based foods.
- To evaluate the effectiveness of current commercial processing methods.
- To explore alternative methods for cyanogen reduction.
Main Methods:
- Enzyme-dipstick method used for cyanogen analysis.
- Analysis of 35 different cassava-based food products.
- Comparison of cyanogen levels based on food preparation techniques.
Main Results:
- Residual cyanogens detected in all analyzed cassava products, ranging from 2 to 88 mg HCN equivalent/kg.
- Grated cassava products had lower cyanogen levels (2-31 mg HCN equivalent/kg) than slices or flour (28-88 mg HCN equivalent/kg).
- Enzyme treatment (linamarase and cellulase) showed potential for cyanogen removal from cassava slices.
Conclusions:
- Current commercial processing of cassava is insufficient to eliminate all cyanogens.
- Re-evaluation of processing practices is recommended.
- Enzyme-dipsticks are a useful tool for monitoring cyanogen levels in cassava foods.
