By : admin, 28 January 2015
Fresh Food Processing
In Africa and some other countries where the crop is grown, it is common practice to eat cassava raw, after removing the skin and rind. Sweet cassava cultivars are grown for this purpose, close to the homestead to discourage theft. Slices of fresh tubers in oil form a common snack in many countries. Cassava cultivars with a high content of cyanogens must be cooked before consumption. The skin and rind are removed from fresh cassava tubers and cut into slices before boiling in water for 10-40 min, depending on the cultivar. The water is decanted after cooking and the boiled tubers are consumed with a suitable dish. Draining the water helps to remove cyanogenic compounds present in the fresh roots. Although boiling destroys the enzyme linamarase and eliminates the hydrocyanic acid, prolonged eating of high-cyanide cassava, because of the presence of linamarin B, can cause chronic cyanide toxicity when cassava is consumed without sufficient protein. Fish is therefore considered as an ideal accompaniment to cassava and this combination is common in coastal and other areas with access to fish.