CYANIDE DETOXIFICATION IN CASSAVA FOR FOOD AND FEED USES

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 maj or factor limiting its use as food or feed. Traditional processing tec hniques 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 o ven drying because of the prolonged contact time between linamarase an d 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 operation s such as grating, dewatering, fermenting, and roasting. During the va rious stages of gari manufacture, 80 to 95% cyanide loss occurs. The b est processing method for the use of cassava leaves as human food is p ounding the leaves and cooking the mash in water. Fermentation, boilin g, and ensiling are efficient techniques for removing cyanide from cas sava peels.