Padmaja G
Division of Crop Utilization and Biotechnology, Central Tuber Crops Research Institute, Trivandrum, India.
Crit Rev Food Sci Nutr. 1995 Jul;35(4):299-339. doi: 10.1080/10408399509527703.
Cassava (Manihot esculenta Crantz) is an important tropical root crop providing energy to about 500 million people. The presence of the two cyanogenic glycosides, linamarin and lotaustralin, in cassava is a major factor limiting its use as food or feed. Traditional processing techniques practiced in cassava production are known to reduce cyanide in tubers and leaves. Drying is the most ubiquitous processing operation in many tropical countries. Sun drying eliminates more cyanide than oven drying because of the prolonged contact time between linamarase and the glucosides in sun drying. Soaking followed by boiling is better than soaking or boiling alone in removing cyanide. Traditional African food products such as gari and fufu are made by a series of operations such as grating, dewatering, fermenting, and roasting. During the various stages of gari manufacture, 80 to 95% cyanide loss occurs. The best processing method for the use of cassava leaves as human food is pounding the leaves and cooking the mash in water. Fermentation, boiling, and ensiling are efficient techniques for removing cyanide from cassava peels.
木薯（Manihot esculenta Crantz）是一种重要的热带块根作物，为约5亿人提供能量。木薯中存在的两种含氰糖苷——亚麻苦苷和百脉根苷，是限制其用作食物或饲料的主要因素。已知木薯生产中采用的传统加工技术可减少块根和叶片中的氰化物。干燥是许多热带国家最普遍的加工操作。由于在日晒干燥过程中亚麻苦苷酶与糖苷之间的接触时间更长，日晒干燥比烘干消除的氰化物更多。浸泡后煮沸在去除氰化物方面比单独浸泡或煮沸更好。传统的非洲食品，如加里和富富，是通过一系列操作制成的，如磨碎、脱水、发酵和烘烤。在加里制作的各个阶段，氰化物损失达80%至95%。将木薯叶用作人类食物的最佳加工方法是将叶子捣碎并在水中煮成糊状物。发酵、煮沸和青贮是从木薯皮中去除氰化物的有效技术。
