Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation
作者:
ZvauyaR.,
MuzondoM. I.,
期刊:
International Journal of Food Sciences and Nutrition
(Taylor Available online 1995)
卷期:
Volume 46,
issue 1
页码: 13-16
ISSN:0963-7486
年代: 1995
DOI:10.3109/09637489509003380
出版商: Taylor&Francis
数据来源: Taylor
摘要:
The cyanide levels were followed during protein enrichment of cassava by the fungusAspergilus oryzae.The total cyanogen level decreased by 158 mg/kg dry weight to 54.2 mg/kg dry weight as a result of the whole process including fermentation. The cyanogenic glucoside level decreased by 88% during the fermentation process while acetone cyanohydrin was retained in the cassava. The prefermentation processing which involved crushing, sundrying and milling the cassava into flour, reduced the total cyanogen levels by 40%. The process resulted in considerable reduction in the cyanogenic content of the product.
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