Comparison of feed conditioning techniques to reduce cyanide contained in two varieties of cassava tuber

Yıl 2019, Cilt: 3 Sayı: 2, 307 - 310, 23.12.2019

Yin Yin Kyawt , Achara Lukkananukool Min Aung

Öz

The effects of two
processing methods (soaking and wilting) and three processing times (12, 24 and
48h) on the hydrocyanic acid potential (HCNp) of
two varieties of cassava tuber were evaluated. The initial HCNp content in the Red
cassava Red (165.04 mg/kg DM basic) was higher than White cassava (103.22 mg/kg
DM basic). However, both processing methods were equally effective in reducing
the HCNp content in both of Red and White cassava varieties. Regarding the
varieties, white cassava possessed the lower HCNp (p<0.05) content compared
with red cassava. No influence (p>0.05) of processing methods on HCNp and
its reduction rates of both cassava varieties were found, however the
significant effect (p<0.05) processing times were observed. The significant
interactions (p<0.05) between processing methods and times were observed for
both cassava varieties. The lowest (p<0.05) HCNp content and the highest (p<0.05)
reduction rate are observed at 48h in both processing methods. Moreover, the
longer processing time, the less (p<0.05) HCNp content and the more (p<0.05)
reduction rate are detected for both processing methods. Thus, cassava tuber
could be soaked or wilted for 48h before utilizing as animal feed.  

Anahtar Kelimeler

Cassava, HCNp, Soaking, Wilting

Destekleyen Kurum

University of the Ryukyus

Kaynakça

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