Comparison of feed conditioning techniques to reduce cyanide contained in two varieties of cassava tuber

Authors : Yin Yin KYAWT, Achara LUKKANANUKOOL, Min AUNG

Pages : 307-310

View : 26 | Download : 13

Publication Date : 2019-12-23

Article Type : Research Paper

Abstract :The effects of two processing methods insert ignore into journalissuearticles values(soaking and wilting); and three processing times insert ignore into journalissuearticles values(12, 24 and 48h); on the hydrocyanic acid potential insert ignore into journalissuearticles values(HCNp); of two varieties of cassava tuber were evaluated. The initial HCNp content in the Red cassava Red insert ignore into journalissuearticles values(165.04 mg/kg DM basic); was higher than White cassava insert ignore into journalissuearticles values(103.22 mg/kg DM basic);. However, both processing methods were equally effective in reducing the HCNp content in both of Red and White cassava varieties. Regarding the varieties, white cassava possessed the lower HCNp insert ignore into journalissuearticles values(p<0.05); content compared with red cassava. No influence insert ignore into journalissuearticles values(p>0.05); of processing methods on HCNp and its reduction rates of both cassava varieties were found, however the significant effect insert ignore into journalissuearticles values(p<0.05); processing times were observed. The significant interactions insert ignore into journalissuearticles values(p<0.05); between processing methods and times were observed for both cassava varieties. The lowest insert ignore into journalissuearticles values(p<0.05); HCNp content and the highest insert ignore into journalissuearticles values(p<0.05); reduction rate are observed at 48h in both processing methods. Moreover, the longer processing time, the less insert ignore into journalissuearticles values(p<0.05); HCNp content and the more insert ignore into journalissuearticles values(p<0.05); reduction rate are detected for both processing methods. Thus, cassava tuber could be soaked or wilted for 48h before utilizing as animal feed.  
Keywords : Cassava, HCNp, Soaking, Wilting