CASSAVA DETOXIFICATION OF TRADITIONAL TANZANIAN CASSAVA FOODS

Four methods for processing cassava roots and one for leaves, all trad itional in Tanzania, were evaluated for their effectiveness in removin g the three types of cyanogens present by using a modification of the enzymic colorimetric method of Cooke (1978). All four root methods red uced cyanogens substantially by 90-98%, and in three the main residual cyanogen was cyanohydrin. The least effective method was dry ('solid state') fermentation. The processing stages of comminution and slow dr ying were most effective for cyanogen removal. In fresh cassava leaves pounding reduced cyanogens by 86%, and subsequent boiling reduced the level to 96% of the initial value.