Description
Ash-cooking is a traditional detoxification method that uses alkaline ash to hydrolyze cyanogenic glycosides in cassava, driving off volatile hydrogen cyanide.
Technical
The alkaline environment of potassium carbonate in ash promotes the hydrolysis of linamarin, a cyanogenic glycoside, yielding glucose and hydrogen cyanide (HCN). Heating the slurry to 100–120 °C for 30–60 min accelerates this reaction, allowing HCN to volatilize and be removed from the product. Precise ash concentration and cooking time are critical to achieve >90 % cyanide reduction while preserving palatability.
Science
Primary Reaction
Hydrolysis of linamarin to produce hydrogen cyanide and glucose
Sensory Profile
Aroma ()
earthyalkalinecooked rootsmokymineral-like
Origin & History
Civilization
Yoruba, Igbo, Akan, Taino, Quechua
Era