Easy Method for Removal of Cyanogens from Cassava Leaves with Retention of Vitamins and Omega-3 Fatty Acids
AUTOR(ES)
Pereira, Iasmine G., Vagula, Julianna M., Marchi, Denis F., Barão, Carlos E., Almeida, Gleice R. S., Visentainer, Jesuí V., Maruyama, Swami A., Santos Júnior, Oscar O.
FONTE
J. Braz. Chem. Soc.
DATA DE PUBLICAÇÃO
2016-06
RESUMO
Currently there is a crescent interest regarding the use of vegetable by-products for food fortification, in order to improve its nutritional quality. Cassava leaves are suitable as nutritional additives, however their cyanide content must be reduced to below 10 mg kg-1 of dry product. Thus, it was developed a method in drying laboratory oven which is able to reduce 99.85% of cyanide present in manioc leaves (from 35 mg kg-1 to 0.05 mg kg-1) while being 509% faster than the traditional method, and without substantial loss of omega-3 fatty acids and β-carotene.
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