Data/hora: 21/09/2024 17:53:58

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	15/05/1996	
Data da última atualização: 	17/09/2007	
Autoria: 	MOTTA, J. da S.; FUKUDA, W. M. G.; SOUZA, L. C. B.; COSTA, Z. M. F. da.	
Afiliação: 	EMBRAPA-CNPMF.	
Título: 	Some processes to reduce the HCN content of cassava leaf flour.	
Ano de publicação: 	1995	
Fonte/Imprenta: 	Cruz das Almas: EMBRAPA-CNPMF, 1995.	
Páginas: 	2 p.	
Série: 	(EMBRAPA-CNPMF. Mandioca em foco, 8)	
Idioma: 	Inglês
Português	
Conteúdo: 	Cassava leaf flour has a high protein, vitamin and mineral content, thereby constituting an important potential food supplement for undernourished children and adults. In Northeast Brazil, where there is severe Vitamin A deficiency and increasing number of cases of anemia in children due to the lack of iron in their diets, the use of small quantities of cassava leaf flour (1 teaspoon/day) has been enough to correct that deficiency in a relatively short time.It is evident that the cassava cultivar used and its preparation method are key factors for the HCN content in the cassava leaf flour. Crushing the fresh leaves in a blender was the most efficient porcess for reducing the cyanide content.	
Palavras-Chave: 	Acido cianidrico; Flours; HCN; Hydrocyanic acid; Processament; Protein; Reduction; Vitamin.	
Thesagro: 	Farinha; Folha; Mandioca; Manihot Esculenta; Mineral; Processamento; Redução.	
Thesaurus Nal: 	cassava; flour; leaves.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CPAO - (14419-1) - EMB - FL - PP - FOL 11358 -  - FOL 11358 - DIS
CPAF-AP - (10675-1) - EMB - FL - PP - 04153 -  - 04153 - DIS
CNPAT - (2791-1) - EMB - FL - -- - FL 01626 -  - 1996.01626 - DIS
CNPMF - (6760-1) - UMT - FL - -- - F8157 -  - F8157 - DIS