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Reducing HCN in Cassava

The document outlines methods for reducing hydrocyanic acid (HCN) content in cassava, emphasizing the importance of processing to ensure safe consumption. It details various steps such as selection, cleaning, peeling, and drying to minimize HCN levels in cassava products. The document also highlights the symptoms of HCN intoxication and provides guidelines for safe HCN levels in different types of cassava.

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Joedel Leliza
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13 views18 pages

Reducing HCN in Cassava

The document outlines methods for reducing hydrocyanic acid (HCN) content in cassava, emphasizing the importance of processing to ensure safe consumption. It details various steps such as selection, cleaning, peeling, and drying to minimize HCN levels in cassava products. The document also highlights the symptoms of HCN intoxication and provides guidelines for safe HCN levels in different types of cassava.

Uploaded by

Joedel Leliza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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METHODS OF REDUCING

HYDROCYANIC ACID (HCN)


CONTENT IN CASSAVA

DR. ERLINDA A. VASQUEZ


PhilRootcrops
Visayas State University, Baybay, City, Leyte

Seminar Workshop on HCN in Cassava and Its Analysis, PhilRootcrops, June 3-6, 2019-
HYDROGEN CYANIDE OR HYDROCYANIC ACID (HCN)

• Volatile compound which evaporates at temperatures over 28°C


• Dssolves rapidly in water
• HCN is a compound that can be released from cyanogenic
glycosides that are natural constituent of cassava
• HCN may be toxic to human health
SYMPTOMS OF HCN INTOXICATION

 Rapid respiration
 Drop in blood pressure
 Rapid pulse
 Dizziness
 Headache
 Stomach pain
 Vomiting
 Diarrhea
 Twitching
 Convulsion
DISTRIBUTION & LEVEL OF HCN IN ROOTS

Type Peel (Cortex & Skin) Pulp (Flesh)


“Sweet” 200 ppm 38 ppm
(can be eaten when
boiled)

“Bitter” 650 ppm 310 ppm


(can be eaten when
processed)
MAXIMUM LEVELS OF HCN

Type of Cassava HCN level (mg/kg)


Sweet cassava Less than 50 mg/kg

Bitter cassava More than 50mg/kg


Edible cassava flour Must not exceed 10 mg/kg

Source: JECFA
OBJECTIVE OF PROCESSING

To provide guidance on how to produce and


process cassava roots and its products with
safe concentrations of residual cyanogenic
compounds
PROCESSES IN REDUCING HCN IN CASSAVA

Montagnac et al
GRATED CASSAVA
SELECTION
• Fresh and healty cassava roots, sweet type, 7-9 months old

CLEANING
• Removal of soil and other foreign matters

PEELING
• Done manually with clean clean peelers
• Can effectively reduce the cyanide content by 50%

WASHING
Remove dirt and other contaminants
GRATED CASSAVA
GRATING
Rubbing the peeled cassava roots using grater

DEWATERING
Pressing or squeezing by putting weights

COOLING / CHILLING / FREEZING


Prolong shelf life of grated cassava

DRYING
Reduce MC of grated cassava to at most 14%

SIEVING / SIFTING
Straining to obtain a homogenous product
GRATED CASSAVA
PACKING
Filling in containers

LABELING
SELECTION CHIPPING / SLICING
CLEANING • Done manually or mechanically

DRIED CASSAVA CHIpS AND


Fresh and healty
cassava roots, sweet
type, 8-12 months old
Removal of soil and
other foreign matters
by chipper
• Les than 10 mm thick for rapid
and efficient drying

GRANULES
GRANULATING DRYING
Done to produce
PACKING
Reduce MC to at most
round and smooth Filling in containers
14%
particles

LABELING
CASSAVA FLOUR
Selection Cleaning Peeling Washing

Milling/
Pulverizing
To produce 80 Drying Dewatering Grating
mesh of the final
form

Storing
Room temp. Cassava
Packing Labelling well ventilated
and dry Flour
CASSAVA STARCH

Selection Cleaning Peeling Washing

Settling and
Rasping or Purification
Pulping Sreening separating the Drying
andWashing pure starch from
to produce a fine pulp
soluble
contaminants

Cassava
Packing Labelling Storing
Starch
THANK YOU...

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