Effects of the retting of cassava on product yield and cyanide detoxication

Abstract

Abstract Cassava toxicity is a factor that limits the utilization of cassava. A traditional processing technique, referred to as retting, that effects cyanide detoxication in cassava products was investigated. Cassava retting is a technique of long soaking of cassava roots in water to effect the breakdown of tissues and extraction of the starchy mass. A simulation of the technique followed by sun drying, showed that loss of starch and soluble components caused an apparent rise in percent crude fibre in the products. The rise in percent fibre and root peel/pulp ratio showed an inverse relationship with product yield. The technique of retting followed by sun drying removed up to 98.6% of initial cyanide in the roots, the average cyanide content of the product being 6.9 ppm; this is over 20-fold more efficient than simple sun drying.