Effect of processing conditions on cyanide content and colour of cassava flours from West Africa

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AuteurHONGBETE, FRANCK
AuteurMESTRES, CHRISTIAN
AuteurAKISSOE, HOUEDOUGBE NOEL
AuteurNAGO, COFFI MATHURNIN
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2009
ResumeThe evolution of cyanide content and colour were monitored during the processing of lafu, traditional flour and improved flour from five cassava cultivars from Benin. In addition, the total phenol, polyphenoloxidase (PPO), peroxydase (POD) and linamarase activities were assessed. The processing of cassava in lafu and improved flour proved superior for producing safe and white non-fermented and fermented cassava flours with total cyanide mean values of 16.6 and 11.4 mg HCN/kg, db and ∆E values of 9.2 and 12.1, respectively. Detoxification appeared to be only linked to processing, in particular to the size reduction level of cassava roots, regardless of the initial cyanide level and the linamarase activity of the fresh roots. Cassava flour yellowness was closely linked to the phenol content (r = 0.95) that decreased after steeping and pressing. The PPO and POD activities did not appear to be linked to flour discoloration.
Autre identifiantBECDB-8378
URIhttps://dspace.uac.bj/handle/123456789/7524
Languefr
Fait partie deAfrican Journal of Food Science
SujetManihot esculenta
Sujetcassava processing
Sujetcyanide
Sujetcolour
Sujettotal phenol
Sujetpolyphenoloxidase
Sujetperoxydase
Sujetlinamarase
TitreEffect of processing conditions on cyanide content and colour of cassava flours from West Africa
TypeArticle

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