Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region

Abstract

Changes in biochemical quality and cyanogenic safety in flours from different cassava varieties grown within the South-eastern African region as influenced by processing technique were investigated. Two local (Mweulu and Tanganyika) and four improved Cassava Mosaic Disease (CMD)-tolerant cassava varieties (Chila A, Chila B, Bangweulu and Kampolombo) were processed using different processing techniques (chipping, grating and soaking). Flours obtained from these products were studied for changes in their starch content, total, reducing and non-reducing sugars, colour and cyanogenic potential (HCNp) using standard analytical methods. The results showed that the different processing techniques had only minimal but significant (p

Keywords

Cassava; Biochemical composition; Cyanogenic potential; Colour; Soaking; Grating

Published in

International Food Research Journal
2015, volume: 22, number: 3, pages: 973-980
Publisher: UNIV PUTRA MALAYSIA PRESS

SLU Authors

• Karltun, Linley Chiwona

  • Department of Urban and Rural Development, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Permanent link to this page (URI)

https://res.slu.se/id/publ/95171