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Food safety and amino acid balance in processed cassava 'Cossettes'

Delphin Diasolua Ngudi UGent, Yu-Haey Kuo UGent and Fernand Lambein UGent (2002) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 50(10). p.3042-3049
abstract
Processed cassava (Manihot esculenta Crantz) roots provide more than 60% of the daily energy intake for the population of the Democratic Republic of Congo. Insufficiently processed cassava roots in a diet deficient in sulfur amino acid have been reported to cause the irreversible paralytic disease konzo, afflicting thousands of women and children in the remote rural areas of Bandundu Province. "Cossettes" (processed cassava roots) purchased in several markets of Kinshasa were analyzed for their content of cyanogens, free amino acids, and total protein amino acids. Residual cyanogen levels were below the safe limit recommended by the codex FAO/WHO for cassava flour (10 mg kg(-1)). The amino acid score was evaluated. Lysine and leucine were the limiting amino acids. Methionine content was very low and contributed about 13% of the total sulfur amino acids. Dietary requirements for sulfur amino acids need to be adjusted for the loss caused by cyanogen detoxification.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Manihot esculenta, konzo, cyanogens, methionine requirement, amino acid score, cyanide detoxification, food safety, CYANIDE DETOXIFICATION, NINHYDRIN METHOD, FORMER ZAIRE, TRYPTOPHAN, PROTEIN, CONSUMPTION, METHIONINE, CYSTINE, ROOTS
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
50
issue
10
pages
3042-3049 pages
Web of Science type
Article
Web of Science id
000175355200050
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
1.915 (2002)
JCR rank
1/28 (2002)
JCR quartile
1 (2002)
ISSN
0021-8561
DOI
10.1021/jf011441k
language
English
UGent publication?
yes
classification
A1
id
156396
handle
http://hdl.handle.net/1854/LU-156396
date created
2004-01-14 13:39:00
date last changed
2013-01-30 09:42:50
@article{156396,
  abstract     = {Processed cassava (Manihot esculenta Crantz) roots provide more than 60\% of the daily energy intake for the population of the Democratic Republic of Congo. Insufficiently processed cassava roots in a diet deficient in sulfur amino acid have been reported to cause the irreversible paralytic disease konzo, afflicting thousands of women and children in the remote rural areas of Bandundu Province. {\textacutedbl}Cossettes{\textacutedbl} (processed cassava roots) purchased in several markets of Kinshasa were analyzed for their content of cyanogens, free amino acids, and total protein amino acids. Residual cyanogen levels were below the safe limit recommended by the codex FAO/WHO for cassava flour (10 mg kg(-1)). The amino acid score was evaluated. Lysine and leucine were the limiting amino acids. Methionine content was very low and contributed about 13\% of the total sulfur amino acids. Dietary requirements for sulfur amino acids need to be adjusted for the loss caused by cyanogen detoxification.},
  author       = {Diasolua Ngudi, Delphin and Kuo, Yu-Haey and Lambein, Fernand},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {Manihot esculenta,konzo,cyanogens,methionine requirement,amino acid score,cyanide detoxification,food safety,CYANIDE DETOXIFICATION,NINHYDRIN METHOD,FORMER ZAIRE,TRYPTOPHAN,PROTEIN,CONSUMPTION,METHIONINE,CYSTINE,ROOTS},
  language     = {eng},
  number       = {10},
  pages        = {3042--3049},
  title        = {Food safety and amino acid balance in processed cassava 'Cossettes'},
  url          = {http://dx.doi.org/10.1021/jf011441k},
  volume       = {50},
  year         = {2002},
}

Chicago
Diasolua Ngudi, Delphin, Yu-Haey Kuo, and Fernand Lambein. 2002. “Food Safety and Amino Acid Balance in Processed Cassava ‘Cossettes’.” Journal of Agricultural and Food Chemistry 50 (10): 3042–3049.
APA
Diasolua Ngudi, D., Kuo, Y.-H., & Lambein, F. (2002). Food safety and amino acid balance in processed cassava “Cossettes.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(10), 3042–3049.
Vancouver
1.
Diasolua Ngudi D, Kuo Y-H, Lambein F. Food safety and amino acid balance in processed cassava “Cossettes.”JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2002;50(10):3042–9.
MLA
Diasolua Ngudi, Delphin, Yu-Haey Kuo, and Fernand Lambein. “Food Safety and Amino Acid Balance in Processed Cassava ‘Cossettes’.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 50.10 (2002): 3042–3049. Print.