Table 1.
Content changes of cyanide (mg) in 10 g cassava flour during the ethanol fermentation processes measured by I-P, P-P and IC method. Unit = mg.
| Samples 1 | I-P 2 | P-P 3 | IC 4 | Average 5 | RSD 6 (%) |
Reduction (%) |
|---|---|---|---|---|---|---|
| Cassava flour | 0.43 ± 0.07 | 0.43 ± 0.11 | 0.35 ± 0.09 | 0.40 ± 0.05 | 11.2 | 0 |
| Steaming | 0.10 ± 0.02 | 0.12 ± 0.02 | 0.12 ± 0.02 | 0.11 ± 0.01 | 7.6 | 72.6 |
| Saccharification | 0.09 ± 0.00 | 0.09 ± 0.00 | 0.09 ± 0.01 | 0.09 ± 0.00 | 1.8 | 78.6 |
| Fermentation | 0.09 ± 0.00 | 0.06 ± 0.00 | 0.08 ± 0.00 | 0.08 ± 0.01 | 14.1 | 81.5 |
1 Samples were the pre-distillates obtained from cassava flour, and cassava after steaming, saccharification and fermentation. 2 Isonicotinic acid-pyrazolone method. 3 Pyridine-pyrazolone method. 4 Ion chromatography method. 5 Results were expressed as mean ± SD of the three measurements. 6 Relative standard deviation of the three methods. Detailed experimental information is described in Section 2.4 and Section 2.5.