Abstract
Abstract The changes in concentration of free cyanide (non-glycosidic) and bound cyanide (cyanogenic glucosides) in fresh cassava chips during dehydration, boiling or soaking in water were studied. All of these processes rapidly removed free cyanide from the chips, but only 8–12% of the total cyanide is present as free cyanide. Air-drying at four different temperatures showed that 29% of the bound cyanide was removed by drying at 46.5°C; smaller losses were recorded at the higher temperatures. Boiling chips for 25 min removed 55% of the bound cyanide, all of which could be accounted for in the boiling water. Stirring in cold water was ineffective (< 5% loss after 4 hr) for short periods, but cyanide losses increased after longer periods (50% loss after 18 hr) probably because of the onset of fermentation. These decreases in total cyanide content are smaller than indicated by earlier workers.
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Claims 8
Claim · model-written summary
Dehydration, boiling and soaking rapidly removed free cyanide from cassava chips.
- Taxon
- cassava
Manihot esculentat0 - Treatment
- dehydration, boiling or soaking in watere1
- Outcome
- free cyanidee0
- Direction
- rapidly removede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cassava chips”
e0“All of these processes rapidly removed free cyanide from the chips”
e1“during dehydration, boiling or soaking in water”
Claim · model-written summary
Only 8–12% of cassava chip total cyanide was free cyanide.
- Taxon
- cassavaManihot esculentat0
- Outcome
- free cyanidee0
- Value
- 8–12%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cassava chips”
e0“only 8–12% of the total cyanide is present as free cyanide”
Claim · model-written summary
Drying at 46.5°C removed 29% of bound cyanide from cassava chips.
- Taxon
- cassavaManihot esculentat0
- Treatment
- drying at 46.5°Ce0
- Outcome
- bound cyanidee0
- Direction
- removede0
- Value
- 29%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cassava chips”
e0“29% of the bound cyanide was removed by drying at 46.5°C”
Claim · model-written summary
Higher drying temperatures caused smaller losses of bound cyanide in cassava chips.
- Taxon
- cassavaManihot esculentat0
- Treatment
- higher temperaturese0
- Outcome
- lossese0
- Direction
- smallere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cassava chips”
e0“smaller losses were recorded at the higher temperatures”
Claim · model-written summary
Boiling cassava chips for 25 minutes removed 55% of bound cyanide.
- Taxon
- cassavaManihot esculentat0
- Treatment
- Boiling chips for 25 mine0
- Outcome
- bound cyanidee0
- Direction
- removede0
- Value
- 55%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cassava chips”
e0“Boiling chips for 25 min removed 55% of the bound cyanide”
Claim · model-written summary
All bound cyanide lost through boiling cassava chips was recovered in boiling water.
- Taxon
- cassavaManihot esculentat0
- Outcome
- accounted for in the boiling watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cassava chips”
e0“all of which could be accounted for in the boiling water”
Claim · model-written summary
Stirring cassava chips in cold water for four hours removed less than 5% of cyanide.
- Taxon
- cassavaManihot esculentat0
- Treatment
- Stirring in cold watere0
- Outcome
- losse0
- Direction
- ineffectivee0
- Value
- < 5%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cassava chips”
e0“Stirring in cold water was ineffective (< 5% loss after 4 hr) for short periods”
Claim · model-written summary
After 18 hours of cold-water stirring, cassava chip cyanide loss reached 50%.
- Taxon
- cassavaManihot esculentat0
- Treatment
- Stirring in cold watere1
- Outcome
- cyanide lossese0
- Direction
- increasede0
- Value
- 50%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cassava chips”
e0“cyanide losses increased after longer periods (50% loss after 18 hr)”
e1“Stirring in cold water was ineffective (< 5% loss after 4 hr) for short periods”
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See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.