木薯传统加工方法对加里（一种木薯制品）和木薯粉中氰化物含量的影响。

Effect of traditional processing of cassava on the cyanide content of gari and cassava flour.

作者信息

Kemdirim O C, Chukwu O A, Achinewhu S C

机构信息

School of Food Science and Technology, Abia State University, Uturu, Nigeria.

出版信息

Plant Foods Hum Nutr. 1995 Dec;48(4):335-9. doi: 10.1007/BF01088492.

DOI:10.1007/BF01088492

PMID:8882371

Abstract

Detoxification of cassava cultivars (30572 TMS and 30555 TMS) during their traditional methods of processing to produce gari and cassava flour has been investigated. The HCN quantitative determination was done using the enzymatic assay. Fermentation of cassava pulp for 96 hours during cassava processing for gari reduced the HCN by 22 ppm (52.4 percent) and 20 ppm (57.3 percent) for 30572 TMS and 30555 TMS respectively. There was no significant difference (P > 0.05) in the HCN content of the two cultivars. Soaking of the sliced cassava tissue for 24 hours in cassava flour production prior to sundrying resulted in 16 ppm (38.1 percent) and 15 ppm (38.4 percent) HCN reduction for 30572 TMS and 30555 TMS respectively. HCN loss during sundrying was 6 ppm (14.3 percent) and 5 ppm (12.8 percent) for the two cultivars. There was significantly (P < 0.05) higher HCN loss in processing of gari than cassava flour. The residual cyanide in gari was 12 ppm for 30572 TMS and 10 ppm for 30555 TMS and that in the flour was 20 ppm for 30572 and 19 ppm for 30555 TMS.

摘要

对木薯品种（30572 TMS和30555 TMS）在传统加工方法生产木薯粉和木薯淀粉过程中的解毒情况进行了研究。采用酶法测定氢氰酸（HCN）含量。在木薯淀粉加工过程中，木薯果肉发酵96小时后，30572 TMS和30555 TMS的HCN含量分别降低了22 ppm（52.4%）和20 ppm（57.3%）。两个品种的HCN含量无显著差异（P>0.05）。在木薯淀粉生产中，切片木薯组织在晒干前浸泡24小时，30572 TMS和30555 TMS的HCN含量分别降低了16 ppm（38.1%）和15 ppm（38.4%）。两个品种在晒干过程中的HCN损失分别为6 ppm（14.3%）和5 ppm（12.8%）。木薯淀粉加工过程中的HCN损失显著（P<0.05）高于木薯粉加工过程。30572 TMS木薯淀粉中的残留氰化物为12 ppm，30555 TMS为10 ppm；30572 TMS木薯粉中的残留氰化物为20 ppm，30555 TMS为19 ppm。