Total cyanide content of cassava food products in Australia

• Published in: Journal of food composition and analysis Vol. 25; no. 1; pp. 79 - 82
• Main Authors: Burns, Anna E., Bradbury, J. Howard, Cavagnaro, Timothy R., Gleadow, Roslyn M.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01.02.2012; Elsevier
• Subjects: Biological and medical sciences; Cassava; Cyanide; Cyanogenesis; Cyanogenic glucosides; Food analysis; Food composition; Food industries; Food processing; Food safety; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; Manihot esculenta Crantz; Methods of analysis, processing and quality control, regulation, standards; Picrate method; Toxins; Australia; Oceania; Cyanide; Cyanogenesis; Picrate method; Toxins; Food safety; Food composition; Food processing; Cyanogenic glucosides; Food analysis; Manihot esculenta Crantz; Cassava; Manihot esculenta; Cyanides; Cyanogenic glucoside; Method; Toxin; Dicotyledones; Analysis; Angiospermae; Tuber; Euphorbiaceae; Spermatophyta; Food

► Unprocesssed cassava is cyanogenic and highly toxic. ► Cassava is increasingly exported to countries with little knowledge of toxicity risks. ► Samples from 2 cities before new Australian standards showed high cyanide levels. ► All vegetable chips before new Australian standards were toxic, some h...