Detoxication And Artisanal Transformation Of Three Cassava Varieties (Manihot Esculenta Crantz) In Flour
Volume 4 - Issue 1, January 2020 Edition
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Randrianantenaina Antoni, Razafimahefa, Fenoradosoa Andree Taratra
Edible, perishable, toxic, Madagascar, linamarine, lotaustraline.
After rice, cassava is the second most important source of energy in Madagascar. The artisanal cassava detoxification method reduces the rate of cyanogenic potential by 3.40 ± 0.00 ppm HCN for the Menarevaka variety; 4.51 ± 0.54 ppm HCN for the Mena variety and 2.44 ± 0.86 ppm HCN for the Fotsy variety. This method produces flours production yields of 32.76 % (Menarevaka), 30.99 % (Mena) and 32.00 % (Fotsy). The flours thus obtained are white and unfermented. They can be used to prepare modern foods.
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