Effect of two ethnic processing technologies on reduction and composition of total and non-glucosidic cyanogens in cassava

Abstract

The effectiveness of two different processing methods on reduction of total and non-glucosidic cyanogens in cassava was studied in two ethnic groups in Nkhota Kota, Malawi. Cassava cyanogen content was periodically monitored during processing. Total cyanogen reductions of 97.9±0.5% and 82.4±1.0% were obtained upon soaking peeled and unpeeled roots, respectively. The residual cyanogen content (2.6±0.7mgHCNeq./kg) in flour produced from peeled roots was lower than the FAO/WHO limit (10mgHCNeq./kg). The flour from the unpeeled method contained twenty times more residual cyanogen levels (53.8±1.8mgHCNeq./kg dry matter). The peels exhibited four times higher cyanohydrin than the pulp. Inclusion of the peel during processing therefore leads to high retention of cyanogens in the pulp. Clearly, soaking of peeled roots is a more effective method and thus should be promoted among ethnic communities that soak unpeeled roots.