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A mild method was developed to remove cyanogens from cassava leaves that involved three consecutive steps (1) pounding, (2) standing for 2h in the sun or 5h in the shade in the tropics and (3) washing three times in water. Four cassava cultivars were used and the mean residual total cyanide content after steps 1, 2 and 3 was 28%, 12% and 1%, respectively. The pounded cassava leaves retained their...
Current methods for processing cassava leaves to remove cyanogens involve pounding followed by boiling in water or boiling intact leaves for 30min or longer. Boiling in water rapidly removes cyanogens but also breaks down vitamins, proteins and S-containing amino acids, which are necessary to detoxify ingested cyanide. Two methods have been developed to remove cyanogens whilst conserving these key...
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