Differential effects on the cyanogenic glycoside content of fermenting cassava root pulp by β-glucosidase and microbial activities

Maduagwu, E. N. (1983) Differential effects on the cyanogenic glycoside content of fermenting cassava root pulp by β-glucosidase and microbial activities. Elsevier, 15 (4). pp. 335-339.

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Abstract

The degradation of cyanogenic glycosides was studied in spontaneously fermenting cassava root pulp and in fresh pulp samples pretreated to prevent either endogenous β-glycosidase activity, fermentation, or both. The rate of disappearance of the glycosides, as measured by hydrocyanic acid (HCN) production in situ, in membrane-sterilised media or in samples containing 1% sodium iodoacetate, was comparable with the untreated control in which 85% of the substrate was broken down within 72 h. Pretreatment of the fresh pulp with the β-glucosidase inhibitor 1,5-gluconolactone (1%) markedly reduced the rate of disappearance of the cyanogens while inclusion of glucose in this test medium at the 3% level appeared to induce some hydrolysis. Loss of bound (glycosidic) cyanide in sterilised medium containing the glucosidase inhibitor was negligible. The results suggest that the contribution of the fermentation process in cyanide detoxification of pulped cassava roots is minimal.

Item Type:	Article
Uncontrolled Keywords:	o Manihot esculenta Crantz; o linamarin; o lotaustralin
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:	20 Mar 2017 15:39
Last Modified:	20 Mar 2017 15:39
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/7981

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