Variations in cyanogen content of cassava during village processing in Cameroon

Abstract

A study of the traditional processing of two cassava foods, ‘farine de manioc’ and ‘baton de manioc’, was undertaken in Cameroon. The influences of various stages of the processes on the amounts of the different cyanogenic components (cyanogenic glucosides, cyanohydrins and hydrogen cyanide) were studied. The traditional water fermentation, followed by pressing and sun-drying or boiling, reduced the amount of total cyanogens in fresh roots (91–1515 mg kg −1) to more acceptable levels (0.0–11.3 mg kg −1) in foods ready for consumption. Fermentation temperature and the extent of root comminution increased the rates of glucoside hydrolysis giving a temporary increase in the levels of the intermediate product, cyanohydrin. Despite the low pH in the fermentations, hydrolysis of cyanohydrins to hydrogen cyanide was still in evidence in the later stages of fermentation, the latter compound being removed during pressing, sun-drying and cooking.