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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/08/1992 |
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Data da última atualização: |
20/07/2023 |
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Autoria: |
PADMAJA, G. |
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Título: |
Evaluation of techniques to reduce assayable tannin and cyanide in cassava leaves. |
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Ano de publicação: |
1989 |
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Fonte/Imprenta: |
Journal Agricultural Food Chemistry, v. 37, n. 3, p. 712-716, 1989. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Condensed tannins and cyanide are two antinutritional factors in cassava leaves that reduce the nutritional quality of the leaf meal. The effects of certain physical and chemical treatments in reducing the levels of these in cassava leaves were studied. Drying at 60 "C could reduce the assayable tannin content a considerable extent. Wilting the whole branches under shade for 16 h followed by drying the detached leaves at 60 "C was even more advantageous in reducing the levels of these toxic principles. Chopping of the wilted leaves retained a higher percentage of cyanide on drying compared with the drying of wilted whole leaf blades. Highly significant reduction in assayable tannin levels could be brought about when the leaves were sprayed with either sodium hydroxide or ammonia. Since the residual alkalinity of the sodium hydroxide treated leaves was high, ammoniation seems to be the best practical method for reducing the assayable tannins from cassava leaves. |
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Palavras-Chave: |
Acidocianidrico; Tratamento fisico-quimico. |
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Thesagro: |
Mandioca; Manihot Esculenta; Nutrição; Tanino. |
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Thesaurus Nal: |
Cassava; Tannins. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01610naa a2200217 a 4500
001 1521375
005 2023-07-20
008 1989 bl uuuu u00u1 u #d
100 1 $aPADMAJA, G.
245 $aEvaluation of techniques to reduce assayable tannin and cyanide in cassava leaves.$h[electronic resource]
260 $c1989
520 $aAbstract: Condensed tannins and cyanide are two antinutritional factors in cassava leaves that reduce the nutritional quality of the leaf meal. The effects of certain physical and chemical treatments in reducing the levels of these in cassava leaves were studied. Drying at 60 "C could reduce the assayable tannin content a considerable extent. Wilting the whole branches under shade for 16 h followed by drying the detached leaves at 60 "C was even more advantageous in reducing the levels of these toxic principles. Chopping of the wilted leaves retained a higher percentage of cyanide on drying compared with the drying of wilted whole leaf blades. Highly significant reduction in assayable tannin levels could be brought about when the leaves were sprayed with either sodium hydroxide or ammonia. Since the residual alkalinity of the sodium hydroxide treated leaves was high, ammoniation seems to be the best practical method for reducing the assayable tannins from cassava leaves.
650 $aCassava
650 $aTannins
650 $aMandioca
650 $aManihot Esculenta
650 $aNutrição
650 $aTanino
653 $aAcidocianidrico
653 $aTratamento fisico-quimico
773 $tJournal Agricultural Food Chemistry$gv. 37, n. 3, p. 712-716, 1989.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
