Easy Method for Removal of Cyanogens from Cassava Leaves with Retention of Vitamins and Omega-3 Fatty Acids

• Autor(a) principal: Pereira,Iasmine G.
• Data de Publicação: 2016
• Outros Autores: Vagula,Julianna M., Marchi,Denis F., Barão,Carlos E., Almeida,Gleice R. S., Visentainer,Jesuí V., Maruyama,Swami A., Santos Júnior,Oscar O.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532016000701290
• topic: cyanide; fatty acids; biofortification; proteins

Currently there is a crescent interest regarding the use of vegetable by-products for food fortification, in order to improve its nutritional quality. Cassava leaves are suitable as nutritional additives, however their cyanide content must be reduced to below 10 mg kg-1 of dry product. Thus, it was developed a method in drying laboratory oven which is able to reduce 99.85% of cyanide present in manioc leaves (from 35 mg kg-1 to 0.05 mg kg-1) while being 509% faster than the traditional method, and without substantial loss of omega-3 fatty acids and β-carotene.