linamarin

The "cyanide" in cassava is actually a complex and very stable molecule called linamarin, one part of which is a cyanide molecule.

10: Food science 1996

Cassava roots contain the glycoside linamarin which is converted into HCN by the enzyme linamarase.

Chapter 11 1987

The bitter varieties generally have more linamarin than the sweet, but there is no clear-cut division into the two groups.

10: Food science 1996

First, enzymes secreted by microbes in the gut can decompose linamarin, liberating cyanide in the process.

10: Food science 1996

Second, certain enzymes in the cassava root itself can liberate cyanide from linamarin.

10: Food science 1996

There would be very little cyanide nor linamarin remaining in either the tapioca or the ground, dried cassava, which are consumed in large amounts along with fish.

10: Food science 1996

In the intact plant, these enzymes never get a chance to degrade linamarin because they are stored in separate places.

10: Food science 1996

For example, I am told that the roots are fermented and/or grated (which puts the enzyme and linamarin together), then washed with water and squeezed.

10: Food science 1996

In cassava processing the naturally occurring enzyme linamarase is able to degrade potentially toxic cyanogenic glycosides (e.g., linamarin).

1 Upgrading Traditional Biotechnological Processes 1992

It is conceivable that there will be commercial applications for the enzymatic process of linamarin decomposition, which could be used to detoxify cassava without having to ferment it; the result would be a neutral and bland-flavored product.

1 Upgrading Traditional Biotechnological Processes 1992