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Cyanogenic potential of randomly sampled fresh and processed cassava on retail sale in Singapore

Lookup NU author(s): Dr Gerry O'BrienORCiD

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

Abstract

A random sample of fresh cassava roots and cassava products, purchased at various retail outletsin Singapore during 2016 – 2017, had total cyanogenic potential (CNp – expressed as mean ±standard deviation, mg kg-1 HCN, fresh weight basis) as follows: fresh roots (n = 66) from threeSE Asian countries, 59.0 ± 19.2; peeled chilled root pieces from Malaysia (20 × 1-kg packs), 38.5± 16.5; cassava flour from Indonesia (8 × 1-kg packs), 11.7 ± 8.2; dried Indonesian chips for homefrying (5 × 250 g packs), 61.6 ± 16.5; one pack (120 g) of Malaysian ready-to-eat (RTE) chips,17.1 ± 3.2. CNp in all flour and RTE chips was below 20 mg kg-1. The majority of fresh roots(59.1%) and packs of dried chips (80%), , and 15 % of packs of peeled chilled root parenchyma,exceeded the Codex Alimentarius limit (50 mg kg-1) for “sweet” (boil-and-eat) cassava.

Publication metadata

Author(s): O'Brien GM, Lim BJ, Ong YL, Toh KH, Sim CS, Koh R

Publication type: Article

Publication status: Published

Journal: International Journal of Food Science & Technology

Year: 2022

Volume: 57

Issue: 1

Pages: 533-540

Print publication date: 01/01/2022

Online publication date: 27/05/2021

Acceptance date: 21/05/2021

Date deposited: 24/10/2021

ISSN (print): 0950-5423

ISSN (electronic): 1365-2621

Publisher: Wiley-Blackwell Publishing Ltd

URL: https://doi.org/10.1111/ijfs.15175

DOI: 10.1111/ijfs.15175

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