Effect of non‐enzymic browning, starch and sugars on total cyanide determination in cassava by an enzymic assay

Abstract

Maillard (non‐enzymic) browning pigments and gelatinized starch interfered in the assay of total cyanide in cassava products by an alkaline picrate‐enzymic method. Interference from browning pigments in cyanide determinations was overcome by adding charcoal followed by filtration, while gelatinized starch was precipitated by the addition of ethanol. Glucose, fructose and maltose but not sucrose also interfered in the assay and produced high total cyanide results. A more specific reaction than alkaline picrate is still required for free cyanide estimations in cassava products.