Differential effects of cooking in open cups and in sealed cellophane bagson the residual cyanide content of moi-moi, a processed legume product

Bean pastes from the black eyed bean (Vigna unguiculata), pigeon pea (Cajan us cajan) and Ife brown (V. unguiculata) were processed into a popular West African snack moi-moi, cooked in open aluminium cups and in sealed, thin, transparent cellophane bags. The residual total, free and bound cyanide lev els of moi-moi from both processes were determined using a combination of e nzymatic and colorimetric procedures. Results showed that in all cases, coo king of moi-moi in open aluminium cups caused retention of significantly hi gher (P < 0.05) residual free cyanide than cooking in sealed cellophane bag s. Loss of bound cyanide was unaffected by cooking procedure. These results suggest that cooking of moi-moi in cellophane bags reduces the risks of cy anide exposure from legumes. (C) 1999 Elsevier Science Ltd. All rights rese rved.