01884naa a2200193 a 450000100080000000500110000800800410001902000180006010000180007824500630009626000090015952014110016865000130157965000120159265000130160465000150161765300110163277300470164316338791995-08-01       1994    bl uuuu     u00u1 u    #d  a90 6605 326 71 aCEREDA, M. P.  aProcessing of cassava roots in Brazilbsafety implications  c1994  aCassava is widely used in Brazil, in homes and industries, resultign in a variety of food products (Figure 1). Sweet and bitter cultivars are produced by small holders for culinary purposes. On plantations, which are mainly in the south of Brazil, only bitter ones are produced; this is for industrial use. Sweet and bitter cultivars are related with, ones are produced; This is for industrial use. Sweet and bitter cultivars are related with, respectively, low and high cyanogen levels. In the food industry, cyanogen level reduction is achieved by heating and drying, whilst traditional processing relies on fermentation processes. All processed cassava foods used in Brazil, like farinha d'agua, carima, puba, farofo, tupicupi and starch, are safe in relation with cyanide toxicity. Sun- or artificially dried chips can retain some residual cyanogens. The chips are used for animal feed or as a raw material for industrial uses. the traditional form of cooking cassava in Brazil is to cut the peeled roots in big pieces, and to put it in cold water and boiling it. In other types of food, cassava roots are ground, fermented or pressed and the toxic substance is eliminated. If the roots are fried without previous cooking, most of the toxic compounds may remain. The amount of casava wastes generated depends on the processing method adopted. Culinary uses do not produce significant amounts of wastes.  aAlimento  aFarinha  aMandioca  aTecnologia  aCarima  tActa Horticulturaegn.375, p.225-231, 1994