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Performing your original search, removing cyanide from food, in PubMed will retrieve 3 citations.
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1: Crit Rev Food Sci Nutr. 1995 Jul;35(4):299-339.Links
Cyanide detoxification in cassava for food and feed uses.
Division of Crop Utilization and Biotechnology, Central Tuber Crops Research Institute, Trivandrum, India.
Cassava (Manihot esculenta Crantz) is an important tropical root crop providing energy to about 500 million people. The presence of the two cyanogenic glycosides, linamarin and lotaustralin, in cassava is a major factor limiting its use as food or feed. Traditional processing techniques practiced in cassava production are known to reduce cyanide in tubers and leaves. Drying is the most ubiquitous processing operation in many tropical countries. Sun drying eliminates more cyanide than oven drying because of the prolonged contact time between linamarase and the glucosides in sun drying. Soaking followed by boiling is better than soaking or boiling alone in removing cyanide. Traditional African food products such as gari and fufu are made by a series of operations such as grating, dewatering, fermenting, and roasting. During the various stages of gari manufacture, 80 to 95% cyanide loss occurs. The best processing method for the use of cassava leaves as human food is pounding the leaves and cooking the mash in water. Fermentation, boiling, and ensiling are efficient techniques for removing cyanide from cassava peels.
PMID: 7576161 [PubMed - indexed for MEDLINE]
Cyanogenic potential of cassava peels and their detoxification for utilization as livestock feed.
[Vet Hum Toxicol. 2002]
Loss of residual cyanogens in a cassava food during short-term storage.
[Int J Food Sci Nutr. 2002]
Effect of traditional processing of cassava on the cyanide content of gari and cassava flour.
[Plant Foods Hum Nutr. 1995]
Cassava processing, consumption, and cyanide toxicity.
[J Toxicol Environ Health. 1994]
Detoxification of cassava leaves by simple traditional methods.
[Toxicol Lett. 1982]
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