The cyanogenic potential of extracts from cassava roots (or other cassava-based products), evaluated by reaction with linamarase followed by colorimetric determination of cyanide concentration and expressed in ug/g of sample wet basis
Trait Class
Quality
Measurement Method
Cassava roots (or other samples: skin, leaves, flour, etc.) are ground into a mash and cyanogenic compounds extracted using a buffer of orthophosphoric acid. The extracts are incubated with linamarase to release CN ions, which are quantified by spectrophotometry at 605 nm (in presence of chloramin T and isonicotinic/1,3 dimethyl-barbituric reagent).
Submitter
Creation Request