Analysis of Total Cyanide Content in Six Varieties of Cassava (Manihot Esculenta Crantz) Tubers Cooked in the Form of Traditional Kerala Recipe Style As Chenda Kappa and Kappa Puzhuku
IJRAR June 2019, Volume 6, Issue 2
13 Pages Posted: 16 Jul 2020
Date Written: 2019
Abstract
Cassava (Manihot esculenta Crantz) is a major source of food for many tropical developing countries. A great variety of Cassava based dishes are consumed in many regions of the world. Having rich amount of carbohydrate content, Cassava is fairly nutritious, but it also contains cyanogen compounds which are highly toxic to living organisms. Different processing techniques exist to remove cyanogens and their effectiveness depends upon the processing steps, the sequences utilized, size of the tuber pieces and often, the boiling time. The aim of this research was to investigate the total cyanide content in six varieties of cassava tubers when cooked using recipes from traditional Kerala cuisine, as both Chenda Kappa and Kappa Puzhuku, using the picrate paper kit method. The varieties selected for study were H226, Sree Swarna,Sree Jaya, Uttama, Sree Pavitra and Vellayani Hraswa, collected from Central Tuber Crops Research Institute, Sreekaryom,Thiruvananthapuram.The results of the work shows that cassava tubers cooked in the form of Kappa Puzhuku is a more efficient processing technique than Chenda kappa and therefore contains lesser amount of cyanide content. Among the six varieties, tubers of H226 were found to carry a higher amount of cyanide content compared to others, when used to make Chenda Kappa and Kappa Puzhuku, and the least amount of cyanide content was present in the tubers of Vellayani Hraswa.
Keywords: Manihot Esculenta Crantz, Picrate Kit Method, Cooked Tubers, Chenda Kappa, Kappa Puzhuku, Total Cyanide
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