The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods

This study investigated the effects of cassava processing techniques in reducing cyanogen levels to low levels during the production of some Cameroonian foods (bâton de manioc, fufu and gari). The processing techniques used for each of the foods did not vary in details from one processor to the other, and no considerable differences were found in neighbouring villages. They were highly effective in substantially reducing mean total cyanogen contents (197.3–951.5 mg HCN equivalent/kg) to low levels (1.1–27.5 mg HCN equivalent/kg). In spite of the different cassava varieties used for processing, similar mean reduction levels (97.1–99.8%) in total cyanogens were obtained by the processors: 98.8%, 97.1% and 99.7% for bâton de manioc, fufu and gari, respectively. With regard to the greatest changes in total cyanogens, the most important techniques were those that maximise root tissue disintegration causing marked decreases in both linamarin and pH levels, which coincided with significant increases in cyanohydrin. The residual cyanogens were in the form of cyanohydrin, which were partially removed during post-fermentation processes.