INFLUENCE OF SELECTED PROCESS VARIABLES ON THE ELIMINATION OF CYANIDE FROM CASSAVA

The effects of selected methods of size reduction, holding periods and drying on elimination of cyanide from cassava roots of variety MCol 1684 were investigated. Drying at 50 degrees C eliminated approximately 50% of the total cyanide from mechanically prepared chips, and 25% from manually prepared chips. Mechanical chipping and drying at 50 degrees C eliminated 65% of the total cyanide from small chips and 47% from large chips. Mincing of whole roots completely degraded the glucoside, and rasping and mechanical chipping degraded 70-80% and 30% of the initial glucoside respectively. The results indicate that the method of size reduction and particle size control the rate of glucoside degradation, and that the drying rate limits the quantity of glucosidic cyanide eliminated. The results are compared with those of other researchers.