Understanding the degradation mechanisms of cyanide and starch in cassava flour during extrusion processing

In the realm of food applications, cassava faces limitations due to the presence of cyanide compounds. This study investigated the effect of extrusion process on starch degradation, cyanide removal, and the intricate relationship between starch and cyanide in cassava flour. The extrusion treatment led to a significant enhancement in the degree of gelatinization and amylose content, reduced starch content, as well as diminished parameters, such as ratios of 1047 /1022 cm-1 and 995/1022 cm-1, degree of branching, and molecular weight. Meanwhile, the total cyanide was reduced by 5.06 mg/kg (dry basis) with a removal rate of 78.82%. Correlation analysis revealed that the hydrogen bonds linking cyanide and starch molecules were predominantly disrupted within the extruder. This disruption facilitated the degradation of cyanide and the volatilization of hydrogen cyanide (HCN). Consequently, extrusion has emerged as an effective method to reduce HCN content in cassava, thereby enhancing its suitability for a wider range of culinary applications.