Claim · model-written summary
Drying mechanically prepared cassava chips at 50°C eliminated approximately 50% of total cyanide.
- Taxon
- cassava
Manihot esculentae1 - Material
- MCol 1684e1
- Organ / stage
- rootse1
- Treatment
- Drying at 50°Ce0
- Outcome
- total cyanidee0
- Direction
- eliminatede0
- Value
- approximately 50%e0
Not reportedGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying at 50°C eliminated approximately 50% of the total cyanide from mechanically prepared chips”
e1“cassava roots of variety MCol 1684”
Title
Influence of selected process variables on the elimination of cyanide from cassava
Deborah M Jones; David S Trim; Zoe A Bainbridge; et al. Journal of the Science of Food and Agriculture 1994. doi:10.1002/jsfa.2740660418
Other claims from this paper (8)
- Intervention effect Drying manually prepared cassava chips at 50°C eliminated 25% of total cyanide.
- Intervention effect Mechanical chipping and drying at 50°C eliminated 65% of total cyanide from small cassava chips.
- Intervention effect Mechanical chipping and drying at 50°C eliminated 47% of total cyanide from large cassava chips.
- Intervention effect Mincing whole cassava roots completely degraded the glucoside.
- Intervention effect Rasping cassava roots degraded 70–80% of initial glucoside.
- Intervention effect Mechanical chipping cassava roots degraded 30% of initial glucoside.
- Mechanism Size reduction method and particle size controlled the rate of cassava glucoside degradation.
- Mechanism Drying rate limited the quantity of glucosidic cyanide eliminated from cassava.