| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542044 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Soaking of unpeeled or peeled cassava roots affects the reduction of cyanogens. ⺠Soaking unpeeled roots provides higher retention of cyanogens in cassava flour. ⺠Soaking of peeled roots give products containing <10 mg HCN eq./kg dry weight. ⺠Peeling of cassava roots determines the safety of the final cassava flour. ⺠Cassava roots should be peeled before soaking for reduced cyanide exposure.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J.D. Kalenga Saka, Kumbukani K. Nyirenda,