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Detoxification of cassava leaves by simple traditional methods

Maduagwu, E. N. and Umoh, I. B. (1982) Detoxification of cassava leaves by simple traditional methods. Toxicology Letters, 10 (2-3). pp. 245-248.

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Cassava leaves, which usually contain large quantities of cyanogenic glycosides, were processed into a Zairian traditional vegetable sauce ‘Mpondu’ by simple methods which included blanching (10 min), mashing and then boiling for 20–80 min. These methods enhanced the detoxification of the leaves, with blanching alone resulting in the loss of 57% of the free (non-glycosidic) cyanide content and of 60% of the bound (glycosidic) cyanide. It is presumed that losses of cyanide during these processes would be accounted for in volatile HCN, its derivatives and in the boiling water.

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Patricia Nwokealisi
Date Deposited: 21 Mar 2017 13:46
Last Modified: 21 Mar 2017 13:46

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