Cassava processing, dietary cyanide exposure and Konzo in Zaire
A village-based processing experiment showed that removal of cyanogenic glucosides during shortcuts in processing depends on the completeness of disintegration of root cells while the tissue still is moist, whereas removal of the cyanohydrins formed, depend on the completeness of drying before pounding into flour. Prevention of konzo, may be possible by promotion of soaking for more than 3 nights and the sole use of completely dry flour.
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| Main Author: | |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Uppsala, SE Uppsala University
1993
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| Subjects: | Manihot esculenta, Cassava processing, Cyanides, KONZO, Zaire, Procesamiento, Cianuros, Cassava, Yuca, Technical reports, Informes técnicos, Elaboración y preservación de los alimentos, Food processing and preservation, Books, |
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