CHANGES IN HYDROCYANIC ACID CONCENTRATION DURING TRADITIONAL PROCESSING OF CASSAVA INTO GARI AND LAFUN

被引：27

作者：

KETIKU, AO

AKINYELE, IO

KESHINRO, OO

AKINNAWO, OO

机构：

[1] Department of Human Nutrition, University of Ibadan, Ibadan

来源：

FOOD CHEMISTRY | 1978年 / 3卷 / 03期

关键词：

D O I：

10.1016/0308-8146(78)90022-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Two sets of 48 cassava plants, harvested at three different times, were processed using one of the traditional methods to determine the effectiveness of hydrocyanic acid reduction to innocuous levels in the cassava products 'gari' and 'lafun'. Dry matter content of the cassava was 37·6%; this changed significantly with the stages of processing to 84·5% in 'gari'. This change was due mainly to pressing and roasting. Starch content remained constant during 'gari' processing. Hydrocyanic acid was significantly reduced from an initial concentration of 90·1 mg/kg fresh grated pulp to 25·8 mg/kg in 'gari'. The fermentation step was found to be most effective in the reduction. Dry matter content during 'lafun' processing changed from 39·3% to 86·5% due mainly to sun drying for 96 h. Hydrocyanic acid was significantly reduced from 165·5 mg/kg in fresh grated pulp to 19·6 mg/kg in 'lafun'. Soaking in static water was responsible for three-quarters of the decrease in hydrocyanic acid. © 1978.

引用

页码：221 / 228

页数：8

共 19 条

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