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Cyanogenic potential of randomly sampled fresh and processed cassava on retail sale in Singapore.
- Source :
-
International Journal of Food Science & Technology . Jan2022, Vol. 57 Issue 1, p533-540. 8p. - Publication Year :
- 2022
-
Abstract
- Summary: A random sample of fresh cassava roots and cassava products, purchased at various retail outlets in Singapore during 2016–2017, had total cyanogenic potential (CNp–expressed as mean ± standard deviation, mg kg−1 HCN, fresh weight basis) as follows: fresh roots (n = 66) from three SE Asian countries, 59.0 ± 19.2; peeled chilled root pieces from Malaysia (20 × 1‐kg packs), 38.5 ± 16.5; cassava flour from Indonesia (8 × 1‐kg packs), 11.7 ± 8.2; dried Indonesian chips for home frying (5 × 250 g packs), 61.6 ± 16.5; one pack (120 g) of Malaysian ready‐to‐eat (RTE) chips, 17.1 ± 3.2. CNp in all flour and RTE chips was below 20 mg kg−1. The majority of fresh roots (59.1%) and packs of dried chips (80%), and 15% of packs of peeled chilled root parenchyma, exceeded the Codex Alimentarius limit (50 mg kg−1) for 'sweet' (boil‐and‐eat) cassava. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 57
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 154022312
- Full Text :
- https://doi.org/10.1111/ijfs.15175