Residual cyanogens, chemical composition and aflatoxins in cassava flour from Tanzanian villages

Cassava samples processed by wet fermentation, solid-state fermentation and sun-drying were analysed for residual cyanogens and the presence of mycoto xins. Wet fermentation was very effective in reducing cyanogen content in b itter varieties. The total cyanogen content of 5.84 mg HCN kg(-1) was less than that for samples processed by solid-slate fermentation which had a res idual cyanogens content of 14.0 mg HCN kg(-1). Sun-dried cassava samples (s weet varieties) had 6.8 mg HCN kg(-1). The chemical composition of cassava flour, processed by wet fermentation, solid-state fermentation and sun-dryi ng in Tanzanian villages, was also determined. Wet fermentation resulted in lower contents of vitamin C, reducing sugars and protein and also low pH v alues compared to samples processed by solid-state fermentation and sun-dry ing. Solid-state fermented samples had higher reducing sugars and protein c ontents than sun-dried samples. No mycotoxins (aflatoxins) were detected in the cassava samples. (C) 2000 Elsevier Science Ltd. All rights reserved.