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首页> 外文期刊>British Biotechnology Journal >Effect of Cooking Time on Starch and Cyanide Contents ofFreshly Harvested Cassava Tubers Used for TapiocaProduction
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Effect of Cooking Time on Starch and Cyanide Contents ofFreshly Harvested Cassava Tubers Used for TapiocaProduction

机译：烹饪时间对木薯生产用木薯块茎淀粉和氰化物含量的影响

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This study investigated the effect of cooking time on starch and cyanide contents of freshly harvested cassava tubers used for tapioca production. Tapioca is a cassava meal commonly consumed in most part of the world and prepared from freshly harvested cassava tubers. The cassava tubers used for tapioca production are first boiled and sliced, before soaking in water overnight. The cassava tubers used for this study were harvested from the eastern farm of National Root Crops Research Institute, Umudike in Abia State, Nigeria. Some freshly harvested cassava tubers were subjected to 90 minutes cooking in clean water and at intervals of 15 minutes, samples were collected for starch and cyanide analyses. The result showed that increase in cooking time decreased the starch and cyanide contents of the cassava samples. Starch was reduced from 13.37% to 4.65% for every 2 g of starch tuber given 65.22% reduction after 90 minutes. The cyanide content was reduced from 36.65±0.16 to 2.49±0.08 mg/kg after 90 minutes of boiling, given a 93.2% reduction. The statistical analysis on the effect of cooking time on starch and cyanide contents showed significant mean difference (P 0.0001) at both 5% and 1% levels of the various cooking time of the cassava. It is recommended that cassava used for tapioca production should be adequately cooked to reduce the cyanide content which could result in food poisoning.
机译：这项研究调查了烹饪时间对木薯生产用木薯块茎中淀粉和氰化物含量的影响。木薯粉是一种木薯粉，通常在世界上大部分地区食用，由新鲜收获的木薯块茎制成。首先将用于木薯粉生产的木薯块煮开并切成薄片，然后在水中浸泡过夜。用于本研究的木薯块茎是从尼日利亚阿比亚州乌木迪克国家根作物研究所的东部农场收获的。一些新鲜收获的木薯块茎在清水中煮90分钟，每15分钟间隔一次，收集样品进行淀粉和氰化物分析。结果表明，增加烹饪时间会降低木薯样品中的淀粉和氰化物含量。每2克淀粉块茎90分钟后减少65.22％，淀粉从13.37％减少到4.65％。煮沸90分钟后，氰化物含量从36.65±0.16降低至2.49±0.08 mg / kg，降低了93.2％。对烹饪时间对淀粉和氰化物含量的影响的统计分析表明，在木薯不同烹饪时间的5％和1％含量水平下，均值差异显着（P <0.0001）。建议将用于木薯粉生产的木薯充分煮熟，以减少可能导致食物中毒的氰化物含量。

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