An automated enzymatic assay for determining the cyanide content of cassava (Manihot esculenta) and cassava products
An automated enzymic method for the analysis of cyanide in cassava and cassava products is described. A total of 300 analyses a day can be handled easily. A wide range of free (nonglycosidic) or bound (cyano‐substituted glycosides) cyanides (0.4–40 μg HCN ml−1) can be assayed in the extracted soluti...
| Main Authors: | , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
1984
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/96439 |
Similar Items: An automated enzymatic assay for determining the cyanide content of cassava (Manihot esculenta) and cassava products
- Cyanogenic compounds in cassava and exposure to cyanide
- Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
- Low prevalence of ataxic polyneuropathy in a community with high exposure to cyanide from cassava foods
- Cyanide concentration of fried cassava chips and its effect on chip taste
- Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana
- Evaluation of microbial, heavy metals and cyanide contents of water sources, effluents and peels from cassava processing locations