Abstract

REDUCTION RATE OF CYANIDE CONTENT IN TAPIOCA: BEFORE AND AFTER PREPARATION

*Ariane M. Kluczkovski, Stephany Barroncas, Suane Gomes and Augusto Kluczkovski-Junior, Emerson S. Lima and Hanna B. Lemos

ABSTRACT

Cassava and by-products are staple foods in several countries and the possible presence of cyanide (HCN) in their composition is a health hazard to be monitored. The objective of the present study was to quantify the cyanide content in tapioca starch obtained at market fairs in the city of Manaus (Amazonas, Brazil). The consumption of a cassava by-product called “tapioca” occurs frequently in the Brazilian population, being popularly known as “food away from home” after heating the starch in 150-160 ºC. All samples (n=30) were positive results for cyanide in starch (before heating) with an average of 0.3008 (0.2020 - 0.4880) mg HCN kg–1. The samples were below the maximum limit settled by World Health Organization (WHO) of 10 HCN/Kg. However, after preparation (heat), cyanide levels reduced to the average of 0.1475 mg HCN kg-1, decreasing by 51%. Further studies on chronic consumption of foods used as cassava by-products are needed to assess diseases that can be caused by eating cyanide at low concentrations and over long periods.

Keywords: Tapioca, water activity, moisture content, starch, cyanide.