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Assessing cyanogen content in cassava-based food using the enzyme-dipstick method.

H H Yeoh1, F Sun

  • 1Department of Biological Sciences, National University of Singapore, 119260, Kent Ridge, Singapore. dbsyhh@nus.edu.sg

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|June 9, 2001
PubMed
Summary
This summary is machine-generated.

Cassava foods contain residual cyanogens, with levels varying by preparation method. Enzyme treatments show promise for reducing cyanogen content in cassava products.

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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.