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Enzymatic assay for determining the cyanide content of cassava and cassava products

, : Enzymatic assay for determining the cyanide content of cassava and cassava products. Series 05EC, CIAT (6): 14

A method for the preparation of linamarase is presented and its use in determining total and free cyanide contents in cassava and the preparation of assay extracts from parenchyma tissue, peel or leaves is described. Cyanogenic glucosides are hydrolysed by short incubation with the purified enzyme and cyanide released is measured colorimetrically. The cyanide detection limit is < 0.01 mg/100 g fresh wt. of peeled root.


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