Sokari T G, Karibo P S
Department of Biological Sciences, Rivers State University of Science & Technology, Port Harcourt, Nigeria.
Food Addit Contam. 1992 Jul-Aug;9(4):379-84. doi: 10.1080/02652039209374084.
Grated cassava to which tap water was added at levels of 25%, 50% and 75% (v/w) was held at 30 degrees C, 40 degrees C or 50 degrees C and examined over a 6 h period for cyanide content, pH and titratable acidity (TTA). During the come-up time, i.e. the time between addition of water and attainment of desired holding temperature (between 14 and 47 min), reductions in bound cyanide of ca 54-85% occurred, depending on the level of added water and holding temperature. The corresponding losses for the control samples, to which no water was added, were ca 25-33%. The biggest reduction in the bound cyanide of > 99% (from 89.0 to 0.6 ppm) occurred in grated cassava with 75% added water held at 50 degrees C. There was little or no change in pH during the period of study. The reduction of processing time for certain cassava products based on separation into detoxication and flavour development/fermentation stages is discussed.
添加了体积分数为25%、50%和75%（v/w）自来水的磨碎木薯在30℃、40℃或50℃下保存，并在6小时内检测其氰化物含量、pH值和可滴定酸度（TTA）。在升温阶段，即加水与达到所需保存温度之间的时间（14至47分钟），结合氰化物减少了约54 - 85%，这取决于加水量和保存温度。未加水的对照样品相应的损失约为25 - 33%。添加75%水并在50℃保存的磨碎木薯中，结合氰化物减少最多，超过99%（从89.0 ppm降至0.6 ppm）。在研究期间，pH值几乎没有变化。文中讨论了基于分离为解毒和风味发展/发酵阶段来减少某些木薯产品加工时间的问题。
