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| 2. |  | FUKUDA, W. M. G.; QUEIROZ, E. B. de; COSTA, Z. M. F. da. Identificacao de acessos duplicados no banco ativo de germoplasma de mandioca do Centro Nacional de Pesquisa de Mandioca e Fruticultura Sao Pedro, SP: Centro de Raizes Tropicais/UNESP/SBM, 1996. 1p. In: CONGRESSO LATINO AMERICANO DE RAIZES TROPICAIS, 1, E CONGRESSO BRASILEIRO DE MANDIOCA, 9, 1996, Sao Pedro: Programa e Resumos...| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
15/05/1996 |
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Data da última atualização: |
17/09/2007 |
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Autoria: |
MOTTA, J. da S.; FUKUDA, W. M. G.; SOUZA, L. C. B.; COSTA, Z. M. F. da. |
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Afiliação: |
EMBRAPA-CNPMF. |
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Título: |
Some processes to reduce the HCN content of cassava leaf flour. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Cruz das Almas: EMBRAPA-CNPMF, 1995. |
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Páginas: |
2 p. |
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Série: |
(EMBRAPA-CNPMF. Mandioca em foco, 8) |
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Idioma: |
Inglês
Português |
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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. |
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Palavras-Chave: |
Acido cianidrico; Flours; HCN; Hydrocyanic acid; Processament; Protein; Reduction; Vitamin. |
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Thesagro: |
Farinha; Folha; Mandioca; Manihot Esculenta; Mineral; Processamento; Redução. |
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Thesaurus NAL: |
cassava; flour; leaves. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01643nam a2200385 a 4500
001 1637526
005 2007-09-17
008 1995 bl uuuu u0uu1 u #d
100 1 $aMOTTA, J. da S.
245 $aSome processes to reduce the HCN content of cassava leaf flour.
260 $aCruz das Almas: EMBRAPA-CNPMF$c1995
300 $a2 p.
490 $a(EMBRAPA-CNPMF. Mandioca em foco, 8)
520 $aCassava 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.
650 $acassava
650 $aflour
650 $aleaves
650 $aFarinha
650 $aFolha
650 $aMandioca
650 $aManihot Esculenta
650 $aMineral
650 $aProcessamento
650 $aRedução
653 $aAcido cianidrico
653 $aFlours
653 $aHCN
653 $aHydrocyanic acid
653 $aProcessament
653 $aProtein
653 $aReduction
653 $aVitamin
700 1 $aFUKUDA, W. M. G.
700 1 $aSOUZA, L. C. B.
700 1 $aCOSTA, Z. M. F. da
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Embrapa Mandioca e Fruticultura (CNPMF) |
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