Abstract
Cassava (Manihot esculenta Crantz) is a perennial shrub with a bulky storage root. The dry matter content of approximately 35% is mostly made up of starch; protein content being low. Both roots and leaves are used in food preparation. All parts of the plant contain cyanogenic glycosides. Upon processing these are hydrolyzed to release cyanohydrins, which in turn release the toxic HCN. Anti-nutrients and other bioactive agents present in roots/leaves also include coumarins, nitrate, oxalate, phytic acid, saponins, tannins, and trypsin inhibitors. Roots with yellow parenchyma have elevated contents of carotenoids; some with vitamin A effect. Fresh peeled roots may be subjected to one of the following unit processes: drying, soaking (retting, steeping), cooking, frying, size reduction (grating), or fermentation. Leaves may be pounded and cooked. The fate of the cyanogenic glycosides, coumarin, scopoltin, and carotenoids during processing is reviewed.
| Original language | English |
|---|---|
| Title of host publication | Processing and Impact on Active Components in Food |
| Editors | Victor Preedy |
| Number of pages | 7 |
| Place of Publication | Amsterdam |
| Publisher | Academic Press |
| Publication date | 2015 |
| Pages | 81-87 |
| Chapter | 10 |
| ISBN (Print) | 978-0-12-404699-3 |
| ISBN (Electronic) | 978-0-12-404709-9 |
| DOIs | |
| Publication status | Published - 2015 |