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Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique

Tivana, Lucas LU ; da Cruz Francisco, José; Bergenståhl, Björn LU and Dejmek, Petr LU (2009) 6th Chemical Reactions in Food Conferene 2009 In Czech Journal of Food Sciences 27. p.375-378
Abstract
Roasted cassava roots flour is part of a common meal in Africa, it is known as rale in Mozambique. Fifty six samples of rale were collected from homes and markets in Inhambane Province, Mozambique, for cyanogenic potential (CNp) analyses. The names of cassava varieties used for preparing the rale samples could be determined in the home-collected samples, three varieties were recorded. Xinhembwe variety gave rale samples with 30 +/- 8 mg CNp/kg (mean + standard error), Precoce de angola with 43 +/- 11 mg CNp/kg and Rungo sabonete with 58 +/- 22 mg CNp/kg dry weight. The mean cyanogenic value for all the 56 samples collected was 41 +/- 16 mg CNp/kg. Cyanogenic potentials in all the rale samples were above 10 mg HCN/kg, the value regarded by... (More)
Roasted cassava roots flour is part of a common meal in Africa, it is known as rale in Mozambique. Fifty six samples of rale were collected from homes and markets in Inhambane Province, Mozambique, for cyanogenic potential (CNp) analyses. The names of cassava varieties used for preparing the rale samples could be determined in the home-collected samples, three varieties were recorded. Xinhembwe variety gave rale samples with 30 +/- 8 mg CNp/kg (mean + standard error), Precoce de angola with 43 +/- 11 mg CNp/kg and Rungo sabonete with 58 +/- 22 mg CNp/kg dry weight. The mean cyanogenic value for all the 56 samples collected was 41 +/- 16 mg CNp/kg. Cyanogenic potentials in all the rale samples were above 10 mg HCN/kg, the value regarded by the Codex Alimentarius Commission of the FAO/WHO as safe. (Less)
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author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
Y Manihot esculenta, Rale, cyanogenic potential
in
Czech Journal of Food Sciences
volume
27
pages
375 - 378
publisher
Institute of Agricultural Economics and Information
conference name
6th Chemical Reactions in Food Conferene 2009
external identifiers
  • wos:000269005600119
ISSN
1212-1800
language
English
LU publication?
yes
id
751214be-8b0d-4a3a-b2fe-446051141500 (old id 1477340)
date added to LUP
2009-09-28 16:37:21
date last changed
2016-04-15 22:37:43
@inproceedings{751214be-8b0d-4a3a-b2fe-446051141500,
  abstract     = {Roasted cassava roots flour is part of a common meal in Africa, it is known as rale in Mozambique. Fifty six samples of rale were collected from homes and markets in Inhambane Province, Mozambique, for cyanogenic potential (CNp) analyses. The names of cassava varieties used for preparing the rale samples could be determined in the home-collected samples, three varieties were recorded. Xinhembwe variety gave rale samples with 30 +/- 8 mg CNp/kg (mean + standard error), Precoce de angola with 43 +/- 11 mg CNp/kg and Rungo sabonete with 58 +/- 22 mg CNp/kg dry weight. The mean cyanogenic value for all the 56 samples collected was 41 +/- 16 mg CNp/kg. Cyanogenic potentials in all the rale samples were above 10 mg HCN/kg, the value regarded by the Codex Alimentarius Commission of the FAO/WHO as safe.},
  author       = {Tivana, Lucas and da Cruz Francisco, José and Bergenståhl, Björn and Dejmek, Petr},
  booktitle    = {Czech Journal of Food Sciences},
  issn         = {1212-1800},
  keyword      = {Y Manihot esculenta,Rale,cyanogenic potential},
  language     = {eng},
  pages        = {375--378},
  publisher    = {Institute of Agricultural Economics and Information},
  title        = {Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique},
  volume       = {27},
  year         = {2009},
}