Potential of Fermentation in Detoxifying Toxic Cassava Root Tubers

Quantitative determination of hydrogen cyanide （HCN） content in a toxic local cassava variety ＂Rutuga＂ with an initial total HCN of 16.65%, free HCN of 9.19% and bound HCN （cyanoglycosides） of 7.46% in the fresh peeled root tubers was done to assess the effectiveness of aquatic and terrestrial （heap...

Full description

Saved in:
Bibliographic Details
Published in:农业科学与技术：A 2012, Vol.2 (10), p.1182-1188
Main Author: Morgan Andama Julius Bunny Lejju
Format: Article
Language:Chinese
Subjects:
HCN
加工技术
块根
定量测定
排毒
有毒
木薯
生物发酵
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites
container_end_page 1188
container_issue 10
container_start_page 1182
container_title 农业科学与技术：A
container_volume 2
creator Morgan Andama Julius Bunny Lejju
description Quantitative determination of hydrogen cyanide （HCN） content in a toxic local cassava variety ＂Rutuga＂ with an initial total HCN of 16.65%, free HCN of 9.19% and bound HCN （cyanoglycosides） of 7.46% in the fresh peeled root tubers was done to assess the effectiveness of aquatic and terrestrial （heap） fermentation in detoxifying cassava root tubers for obtaining dried product used in making flour. This was indirectly done by getting the difference in HCN content that remained after processing the root tubers using some traditional processing techniques. The findings indicated that aquatic fermentation in water from river Rwizi for 4 days only removed 1.23% of total HCN, 0.05% of free HCN and 2.68% of Cyanoglycosides （bound HCN） while terrestrial （heap） fermentation for 4 days removed 50.33% of total HCN, 20.84% of free HCN and 86.66% of Cyanoglycosides （bound HCN）. Therefore, terrestrial （heap） fermentation has a higher potential in removing total HCN, free HCN and cyanoglycosides （bound HCN） than aquatic ferm
format article
fullrecord <record><control><sourceid>chongqing</sourceid><recordid>TN_cdi_chongqing_primary_43804792</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><cqvip_id>43804792</cqvip_id><sourcerecordid>43804792</sourcerecordid><originalsourceid>FETCH-chongqing_primary_438047923</originalsourceid><addsrcrecordid>eNqNi0EOgjAQRbvQRKLcYTwACYWCuhUlLo1hTwZScBLoaFuN3F4WHsDVfy95fyGCROYyypMsX4nQOWpiKVUm4ywNxPHKXhtPOAB3UGo7zoae2AAZOGnPH-omMj1UM7VQoHP4Rrgxe6hejbZuI5YdDk6Hv12LbXmuikvU3tn0z_lbPyyNaKdapftY7Q5J-k_zBe-UONA</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Potential of Fermentation in Detoxifying Toxic Cassava Root Tubers</title><source>Alma/SFX Local Collection</source><creator>Morgan Andama Julius Bunny Lejju</creator><creatorcontrib>Morgan Andama Julius Bunny Lejju</creatorcontrib><description>Quantitative determination of hydrogen cyanide （HCN） content in a toxic local cassava variety ＂Rutuga＂ with an initial total HCN of 16.65%, free HCN of 9.19% and bound HCN （cyanoglycosides） of 7.46% in the fresh peeled root tubers was done to assess the effectiveness of aquatic and terrestrial （heap） fermentation in detoxifying cassava root tubers for obtaining dried product used in making flour. This was indirectly done by getting the difference in HCN content that remained after processing the root tubers using some traditional processing techniques. The findings indicated that aquatic fermentation in water from river Rwizi for 4 days only removed 1.23% of total HCN, 0.05% of free HCN and 2.68% of Cyanoglycosides （bound HCN） while terrestrial （heap） fermentation for 4 days removed 50.33% of total HCN, 20.84% of free HCN and 86.66% of Cyanoglycosides （bound HCN）. Therefore, terrestrial （heap） fermentation has a higher potential in removing total HCN, free HCN and cyanoglycosides （bound HCN） than aquatic ferm</description><identifier>ISSN: 2161-6256</identifier><language>chi</language><subject>HCN ; 加工技术 ; 块根 ; 定量测定 ; 排毒 ; 有毒 ; 木薯 ; 生物发酵</subject><ispartof>农业科学与技术：A, 2012, Vol.2 (10), p.1182-1188</ispartof><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Uhttp://image.cqvip.com/vip1000/qk/89601A/89601A.jpg</thumbnail><link.rule.ids>314,776,780,4010</link.rule.ids></links><search><creatorcontrib>Morgan Andama Julius Bunny Lejju</creatorcontrib><title>Potential of Fermentation in Detoxifying Toxic Cassava Root Tubers</title><title>农业科学与技术：A</title><addtitle>Journal of Agricultural Science and Technology A</addtitle><description>Quantitative determination of hydrogen cyanide （HCN） content in a toxic local cassava variety ＂Rutuga＂ with an initial total HCN of 16.65%, free HCN of 9.19% and bound HCN （cyanoglycosides） of 7.46% in the fresh peeled root tubers was done to assess the effectiveness of aquatic and terrestrial （heap） fermentation in detoxifying cassava root tubers for obtaining dried product used in making flour. This was indirectly done by getting the difference in HCN content that remained after processing the root tubers using some traditional processing techniques. The findings indicated that aquatic fermentation in water from river Rwizi for 4 days only removed 1.23% of total HCN, 0.05% of free HCN and 2.68% of Cyanoglycosides （bound HCN） while terrestrial （heap） fermentation for 4 days removed 50.33% of total HCN, 20.84% of free HCN and 86.66% of Cyanoglycosides （bound HCN）. Therefore, terrestrial （heap） fermentation has a higher potential in removing total HCN, free HCN and cyanoglycosides （bound HCN） than aquatic ferm</description><subject>HCN</subject><subject>加工技术</subject><subject>块根</subject><subject>定量测定</subject><subject>排毒</subject><subject>有毒</subject><subject>木薯</subject><subject>生物发酵</subject><issn>2161-6256</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNi0EOgjAQRbvQRKLcYTwACYWCuhUlLo1hTwZScBLoaFuN3F4WHsDVfy95fyGCROYyypMsX4nQOWpiKVUm4ywNxPHKXhtPOAB3UGo7zoae2AAZOGnPH-omMj1UM7VQoHP4Rrgxe6hejbZuI5YdDk6Hv12LbXmuikvU3tn0z_lbPyyNaKdapftY7Q5J-k_zBe-UONA</recordid><startdate>2012</startdate><enddate>2012</enddate><creator>Morgan Andama Julius Bunny Lejju</creator><scope>2RA</scope><scope>92L</scope><scope>CQIGP</scope><scope>W95</scope><scope>~WA</scope></search><sort><creationdate>2012</creationdate><title>Potential of Fermentation in Detoxifying Toxic Cassava Root Tubers</title><author>Morgan Andama Julius Bunny Lejju</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-chongqing_primary_438047923</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>chi</language><creationdate>2012</creationdate><topic>HCN</topic><topic>加工技术</topic><topic>块根</topic><topic>定量测定</topic><topic>排毒</topic><topic>有毒</topic><topic>木薯</topic><topic>生物发酵</topic><toplevel>online_resources</toplevel><creatorcontrib>Morgan Andama Julius Bunny Lejju</creatorcontrib><collection>维普_期刊</collection><collection>中文科技期刊数据库-CALIS站点</collection><collection>维普中文期刊数据库</collection><collection>中文科技期刊数据库-农业科学</collection><collection>中文科技期刊数据库- 镜像站点</collection><jtitle>农业科学与技术：A</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Morgan Andama Julius Bunny Lejju</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potential of Fermentation in Detoxifying Toxic Cassava Root Tubers</atitle><jtitle>农业科学与技术：A</jtitle><addtitle>Journal of Agricultural Science and Technology A</addtitle><date>2012</date><risdate>2012</risdate><volume>2</volume><issue>10</issue><spage>1182</spage><epage>1188</epage><pages>1182-1188</pages><issn>2161-6256</issn><abstract>Quantitative determination of hydrogen cyanide （HCN） content in a toxic local cassava variety ＂Rutuga＂ with an initial total HCN of 16.65%, free HCN of 9.19% and bound HCN （cyanoglycosides） of 7.46% in the fresh peeled root tubers was done to assess the effectiveness of aquatic and terrestrial （heap） fermentation in detoxifying cassava root tubers for obtaining dried product used in making flour. This was indirectly done by getting the difference in HCN content that remained after processing the root tubers using some traditional processing techniques. The findings indicated that aquatic fermentation in water from river Rwizi for 4 days only removed 1.23% of total HCN, 0.05% of free HCN and 2.68% of Cyanoglycosides （bound HCN） while terrestrial （heap） fermentation for 4 days removed 50.33% of total HCN, 20.84% of free HCN and 86.66% of Cyanoglycosides （bound HCN）. Therefore, terrestrial （heap） fermentation has a higher potential in removing total HCN, free HCN and cyanoglycosides （bound HCN） than aquatic ferm</abstract></addata></record>
fulltext fulltext
identifier ISSN: 2161-6256
ispartof 农业科学与技术：A, 2012, Vol.2 (10), p.1182-1188
issn 2161-6256
language chi
recordid cdi_chongqing_primary_43804792
source Alma/SFX Local Collection
subjects HCN
加工技术
块根
定量测定
排毒
有毒
木薯
生物发酵
title Potential of Fermentation in Detoxifying Toxic Cassava Root Tubers
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-22T10%3A14%3A10IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-chongqing&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Potential%20of%20Fermentation%20in%20Detoxifying%20Toxic%20Cassava%20Root%20Tubers&rft.jtitle=%E5%86%9C%E4%B8%9A%E7%A7%91%E5%AD%A6%E4%B8%8E%E6%8A%80%E6%9C%AF%EF%BC%9AA&rft.au=Morgan%20Andama%20Julius%20Bunny%20Lejju&rft.date=2012&rft.volume=2&rft.issue=10&rft.spage=1182&rft.epage=1188&rft.pages=1182-1188&rft.issn=2161-6256&rft_id=info:doi/&rft_dat=%3Cchongqing%3E43804792%3C/chongqing%3E%3Cgrp_id%3Ecdi_FETCH-chongqing_primary_438047923%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rft_cqvip_id=43804792&rfr_iscdi=true