Zvauya R, Muzondo M I
Department of Biochemistry, University of Zimbabwe, Harare.
Int J Food Sci Nutr. 1995 Feb;46(1):13-6. doi: 10.3109/09637489509003380.
The cyanide levels were followed during protein enrichment of cassava by the fungus Aspergilus oryzae. The total cyanogen level decreased by 158 mg/kg dry weight to 54.2 mg/kg dry weight as a result of the whole process including fermentation. The cyanogenic glucoside level decreased by 88% during the fermentation process while acetone cyanohydrin was retained in the cassava. The prefermentation processing which involved crushing, sundrying and milling the cassava into flour, reduced the total cyanogen levels by 40%. The process resulted in considerable reduction in the cyanogenic content of the product.
在米曲霉对木薯进行蛋白质富集的过程中，对氰化物水平进行了跟踪监测。整个过程包括发酵，结果总氰含量从158毫克/千克干重降至54.2毫克/千克干重。在发酵过程中，含氰糖苷水平下降了88%，而丙酮氰醇保留在木薯中。预发酵处理包括将木薯粉碎、晒干并磨成面粉，使总氰含量降低了40%。该过程使产品中的含氰量大幅降低。
