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Removal of cyanide from cassava in Nigeria. Cyanides are produced by certain bacteria, fungi, and algae.It is an antifeedant in a number of plants. Cyanides are found in substantial amounts in certain seeds and fruit stones, e.g., those of bitter almonds, apricots, apples, and peaches. [5]
Once the fermentation time is over and the vast majority of the hydrocyanic acid that exists in a large proportion in bitter cassava has been removed, the pulp is dewatered, screened, and dried, and finally cooked by steaming.
Hydrogen cyanide (formerly known as prussic acid) is a chemical compound with the formula HCN and structural formula H−C≡N. It is a highly toxic and flammable liquid that boils slightly above room temperature , at 25.6 °C (78.1 °F).
Toyon pomes are acidic and astringent, and contain a small amount of cyanogenic glycosides, which break down into hydrocyanic acid on digestion. This is removed by mild cooking. [18] Most fruits from plants in the family Rosaceae, including apples, apricots, peaches, cherries, and plums, contain cyanide. [19]
Betulinic acid Ber tree, white birch, winged beans, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), chaga (Inonotus obliquus), and many other Syzygium species.
The juice is toxic when raw (containing hydrocyanic acid). [11] Vatapá: Prepared with bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. This food is very popular in the North and Northeast, but it is more typical in the northeastern state of Bahia where it is commonly eaten with acarajé.
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
The plant has also been eaten as a vegetable in Africa and India, but care is needed when eating it since it contains several alkaloids as well as hydrocyanic acid. [ 3 ] Analysis of the shoots yielded per 100 g edible portion: water 80 g, energy 269 kJ (64 kcal), protein 6.7 g, fat 1.4 g, carbohydrate 6 g, fiber 2.3 g, Ca 667 mg, P 99 mg, Fe ...