Direct detection of residual cyanide in cassava using spectroscopic techniques.

Fluorescence, infrared, scanning electron microscopy (SEM), UV-visible, and X-ray diffraction (XRD) techniques have been applied to monitor the effect of processing mode on the residual cyanogens in cassava roots. The processed samples' infrared spectra have shown that only the boiled sample contains residual cyanide. SEM micrographs have revealed that irregularly shaped granules of about 100-microm size contain cyanide, while spherical granules of about 10-microm size do not. X-ray diffraction patterns have shown that the intensities of peaks are not affected by the presence of cyanide in the cassava samples. Fluorescence and UV-visible studies have detected the presence of cyanide converted to cyanate in water used for soaking processes. The thermal behavior of cassava samples with respect to the cyanide content and the role of oxygen and different ions present in water used for soaking processes are also discussed.