The fate of cyanogens during the cooking of cassava in mumu, a traditional oven in Papua New Guinea

Sopade, Peter A. (2000) The fate of cyanogens during the cooking of cassava in mumu, a traditional oven in Papua New Guinea. International Journal of Food Science & Technology, 35 2: 173-182. doi:10.1046/j.1365-2621.2000.00296.x


Author Sopade, Peter A.
Title The fate of cyanogens during the cooking of cassava in mumu, a traditional oven in Papua New Guinea
Journal name International Journal of Food Science & Technology   Check publisher's open access policy
ISSN 0950-5423
Publication date 2000-04
Sub-type Article (original research)
DOI 10.1046/j.1365-2621.2000.00296.x
Volume 35
Issue 2
Start page 173
End page 182
Total pages 10
Place of publication Oxford, United Kingdom
Publisher Wiley-Blackwell
Language eng
Abstract Four (Alotau, Mt. Hagen, Goroka, and Rabaul) types of mumu (earth-oven) in Papua New Guinea were evaluated to ascertain their potential to detoxify cassava. The acid hydrolysis method was used for the determination of cyanogens. Each mumu exhibited different detoxification capacity. The loss of cyanogens in the (coconut) creamed cassava dough was lower than in the uncreamed dough. This was more evident when coconut cream–cassava mixture was cooked in boiling water than in a conventional oven set at 180 °C. Certain interactions were suspected to exist between the coconut cream and cyanogens or between the coconut cream and the appropriate enzymes that are responsible for the hydrolysis of the cyanogens. Such interactions resisted the loss of cyanogens and/or their quantification by the analytical method. The results are discussed in the light of nutritional consequences of such interactions, as coconut cream is a popular dietary item in Papua New Guinea (and the South Pacific islands).
Keyword Coconut cream
Cyanogenic potential
Earth-oven
Heat processing
Mumurization
South Pacific Islands
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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Created: Mon, 07 Mar 2011, 16:01:01 EST