How can I extract and quantify the cyanide that has been extracted from cassava tubers into the fermentation medium?
Dear Researcher,
Soaking in water for 5 h is the simple way for cyanide extraction. Quantification method can be found from the link below:
http://www.eplantscience.com/index/plant_protocols/anti_nutritional_factor/cyanogens.php
Best regards,
Sivamani S
You can also consider to use enzymes like beta glucosidase (linamarase and/or lautostraline (this can be produce from cassava pellet or by microroganisms (Lb plantarum). Samples of paper on the process at http://academicjournals.org/journal/AJMR/article-abstract/4D0ECD116301
http://www.ajol.info/index.php/cajeb/article/view/37937
When I used to work with cassava I applied a test kit as described in the attached paper. I subjected cassava bagasse to fermentation and I quantified the content of cyanides following method. It gives reliable results and it is good for frequent measurements. You may also consider gas chromatography but it is more expensive solution and it requires handling of potassium cyanide which is very toxic.
Best regards.
Kindly add the purified enzyme linamarase for removal of cyanide from cassava or use bacteria which can produce linamarase enzyme during fermentation of cassava.
Thank you very much all. The links suggested were very helpful. Thank you
The cyanogenic potential of cassava is a food safety concern. This potential is normally reduced during processing (i.e., sequentially through size reduction through grating and subsequent fermentation) for foofoo or gari production in West Africa. If you are seeking a method that can be used to measure the progress of detoxification during fermentation (i.e., to remove residual HCN); so that, for example it would be possible to compare the relative efficiency of different fermentation methods/systems, I suggest that you sample the fermenting marsh at the appropriate time(s) and MECHANICALLY EXPRESS the juice from the fermenting marsh. Analysis of these extracts should provide snapshots of biochemical changes taking place during fermentation.The fermentation extract can then be analyzed by an appropriate method.
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