Effect of traditional processing of cassava starch production on the concentration of hydrocyanic compounds
DOI:
https://doi.org/10.51798/sijis.v3i7.518Keywords:
hydrocyanic acid, starch, cyanogenic compounds, linamarinAbstract
Cassava is a food containing linamarin and lotaustralin, which are cyanogenic glycosides (CG) that can be enzymatically hydrolyzed and generate hydrocyanic acid (HCN). Under this context, the content of cyanogenic compounds (CCN) in cassava-derived products such as starch was evaluated, as well as the effect of operating conditions on the concentration of these compounds. The HCN concentration was monitored by titration in the different samples. Linamarin was detected by liquid chromatography. In sedimentation, samples were taken every hour for 4 hours and in drying, three temperatures were evaluated, 50, 60 and 80 °C, in times of up to 4 hours. The results indicated that the stage where the greatest amount of HCN is eliminated is pulping, with a reduction of HCN of 63%. In sedimentation, a decrease in HCN concentration was reflected as time elapsed. In drying, the statistical analysis suggested that 60 °C and 3 h of drying would be the appropriate conditions for this stage, bringing the HCN concentration to 0.024 mg. g-1. Finally, the qualitative determination of linamarin supported the numerical results.
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