Chemical safety of cassava products in regions adopting cassava production and processing - Experience from Southern Africa

Sammanfattning

The cassava belt area in Southern Africa is experiencing an unforeseen surge in cassava production, processing and consumption. Little documentation exists on the effects of this surge on processing procedures, the prevailing levels of cyanogenic glucosides of products consumed and the levels of products commercially available on the market. Risk assessments disclose that effects harmful to the developing central nervous system (CNS) may be observed at a lower exposure than previously anticipated. We interviewed farmers in Zambia and Malawi about their cultivars, processing procedures and perceptions concerning cassava and chemical food safety. Chips, mixed biscuits and flour, procured from households and markets in three regions of Zambia (Luapula-North, Western and Southern) as well as products from the Northern, Central and Southern regions of Malawi, were analyzed for total cyanogenic potential (CNp). Processed products from Luapula showed a low CNp,

Nyckelord

Manihot esculenta; Cassava; Cyanogenic glucosides; Food safety; Processing technologies; Southern Africa

Publicerad i

Food and Chemical Toxicology
2011, volym: 49, nummer: 3, sidor: 607-612

SLU författare

• Karltun, Linley Chiwona

  • Institutionen för stad och land, Sveriges lantbruksuniversitet
    

Globala målen (SDG)

SDG2 Ingen hunger

UKÄ forskningsämne

Näringslära och dietkunskap
Annan kemi

Publikationens identifierare

• DOI: https://doi.org/10.1016/j.fct.2010.07.025

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/43100