Description
Sun‑drying of cassava and plantains reduces moisture and cyanide content using solar heat.
Technical
The process relies on evaporation of water at ambient temperatures (25–40 °C) and thermal hydrolysis of cyanogenic glucosides linamarin and lotaustralin, which release cyanide that volatilizes. Concurrently, Maillard reactions above 40 °C generate brown pigments and flavor compounds.
Science
Primary Reaction
Evaporation of water and thermal hydrolysis of cyanogenic glucosides
Sensory Profile
Aroma ()
earthynuttysweettoastyroasted
Origin & History
Civilization
Yoruba, Hausa, Swahili
Era
centuries ago
Region