Release of Free Cyanide from Rasped Cassava Root by Its Enzymes

Abstract

Nativally, cassava root composed of both cyanogenic glycosides and linamarase enzyme. When the rootwas rasped, the cyanogenic glycosides were digested by linamarase enzyme to hydrocyanic acid and acetone. Theobjectives of this study was to determine the optimal condition for release of cyanogenic glycosides by an enzymein a cassava root. The cassava roots (KU50), of age 10-12th month were used in the experiments. Temperature,pH and solid content were selected as the parameters for this study. It found that the release of free cyanide wasmaximum at 50 degree celcius and pH of 5 in 30 minutes. The deactivated catalyst type of reaction was shownthe best fit with results.