مورد إلكتروني
Rapid wetting method to reduce cyanogen content of cassava flour
| العنوان: | Rapid wetting method to reduce cyanogen content of cassava flour |
|---|---|
| المصدر: | Food Chemistry |
| بيانات النشر: | Elsevier 2010 |
| تفاصيل مُضافة: | Bradbury, James Denton, Ian |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | In 2005 a simple wetting method was developed that reduced total cyanide content of cassava flour 3-6-fold. The method involved spreading wet flour in a thin layer and standing in the shade for five hours to allow evolution of HCN gas. We found that breakdown of linamarin catalysed by linamarase to acetone cyanohydrin, followed by its spontaneous decomposition to HCN and acetone was greatly increased by standing the wet flour in the sun. Treatment for two hours in the sun gave the same amount of total cyanide remaining as five hours in the shade. This rapid treatment in the sun may be more acceptable to rural women in Democratic Republic of Congo, than five hours in the shade. The two methods are offered as alternatives for use in rural Africa. With adequate linamarase present the residual cyanogen remaining after the wetting treatment was acetone cyanohydrin. |
| مصطلحات الفهرس: | Keywords: acetone; cyanide; cyanogen; linamarin; unclassified drug; article; cassava flour; flour; food washing; sun exposure; temperature sensitivity; wetting method; Manihot esculenta Cassava flour; Cyanide poisoning; Cyanogens; Konzo; Wetting method, Journal article |
| URL: | |
| الإتاحة: | Open access content. Open access content |
| أرقام أخرى: | AUANP oai:openresearch-repository.anu.edu.au:1885/60287 0308-8146 1291786104 |
| المصدر المساهم: | AUSTRALIAN NAT UNIV - PRINT REPOSITORY From OAIster®, provided by the OCLC Cooperative. |
| رقم الأكسشن: | edsoai.on1291786104 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |