Improved enzymic assay for cyanogens in fresh and processed cassava

Abstract The assay for cassava cyanogens developed at the Natural Resources Institute has been modified to overcome some of the problems encountered when the assay is applied to cassava products. Inclusion of 25% ethanol in the extraction medium increased the volume of recovered extract from heat‐processed cassava products, eliminated the need for centrifugation and did not interfere with any aspect of the assay. Greater cyanohydrin recovery was noted and the calculation for cyanogen contents was changed to take into account the total extract volume. The separate assay of the three cyanogens (glucosides, cyanohydrins and free cyanide) was achieved by buffering aliquots of the extract followed by appropriate treatment. The importance of assaying for free cyanide (HCN) at pH 4 was demonstrated. Above this pH, cyanohydrin degradation also produces free cyanide, giving rise to misleading values. The efficiency of the extraction medium in recovering added linamarin and cyanohydrin from cassava foods was determined. Recoveries of cyanohydrin were improved using the ethanol/acid medium. The stability of the cyanogens in the ethanol/acid extraction medium was tested at ambient and refrigeration temperatures. Over a two‐month period, refrigerated extracts showed acceptable variation as compared with normal variation within the assay (5%) for total and non‐glycosidic cyanogens but the levels of free cyanide showed heavy losses (15–56% lost). Since the relative toxicities of the three cyanogens have yet to be ascertained, the relative amount of each cyanogen may be important when assessing the safety of cassava products.