{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T12:55:14Z","timestamp":1790427314512,"version":"4.1.0"},"reference-count":28,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2019,6,13]],"date-time":"2019-06-13T00:00:00Z","timestamp":1560384000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100002347","name":"Bundesministerium f\u00fcr Bildung und Forschung","doi-asserted-by":"publisher","award":["BiomassWeb Project 031A258F"],"award-info":[{"award-number":["BiomassWeb Project 031A258F"]}],"id":[{"id":"10.13039\/501100002347","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100011087","name":"Stiftung fiat panis","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100011087","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,7]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Cassava leaves are a valuable source of protein but the cyanogenic potential limits their use as food and feed. Four different treatments were investigated to detoxify cassava leaves. Thermal (55 \u00b0C for 6 hr), sodium bicarbonate (0.4% NaHCO\n                      <jats:sub>3<\/jats:sub>\n                      , 55 \u00b0C for 6 hr), enzymatic (0.32% Multifect\u00ae GC Extra, 4 hr), and ultrasonic treatments (500 W, 35 kHz, 55 \u00b0C, 0.25 hr) reduced the total cyanide (\u00b5g HCN equivalents per g fresh leaf or ppm) content by 90%, 93%, 82%, and 84% while the cyanide content reduction in the respective controls was 85%, 90%, 79%, and 84%, respectively. The sodium bicarbonate treatment was found to be the most effective treatment. Therefore, it was further optimized by varying time and temperature. A significant effect on the cyanide content was observed by changing the incubation time while no significant effect of temperature was noticed. Nevertheless, extended incubation time during sodium bicarbonate treatment reduced ascorbic acid content by 7% and 39% when leaves were incubated with sodium bicarbonate for 0.5 hr and 48 hr, respectively.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Cyanogenic glucosides are the major toxic compound in cassava leaves, which limits their use as food and feed. The methods proposed in this study can be used to detoxify cassava leaves, which are generally considered as an inferior by\u2010product. Hence, detoxified cassava leaves may contribute to fulfil world protein demand in an eco\u2010sustainable way.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14658","type":"journal-article","created":{"date-parts":[[2019,6,13]],"date-time":"2019-06-13T07:58:14Z","timestamp":1560412694000},"page":"1986-1991","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments"],"prefix":"10.1111","volume":"84","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8144-3695","authenticated-orcid":false,"given":"Sajid","family":"Latif","sequence":"first","affiliation":[{"name":"Inst. of Agriculture Engineering (440e), Tropics and Subtropics Group Univ. of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sonja","family":"Zimmermann","sequence":"additional","affiliation":[{"name":"Inst. of Agriculture Engineering (440e), Tropics and Subtropics Group Univ. of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8819-0202","authenticated-orcid":false,"given":"Ziba","family":"Barati","sequence":"additional","affiliation":[{"name":"Inst. of Agriculture Engineering (440e), Tropics and Subtropics Group Univ. of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4623-5879","authenticated-orcid":false,"given":"Joachim","family":"M\u00fcller","sequence":"additional","affiliation":[{"name":"Inst. of Agriculture Engineering (440e), Tropics and Subtropics Group Univ. of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,6,13]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/03670240500348771"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2007.00165.x"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/0141-0229(95)00092-5"},{"key":"e_1_2_8_5_1","volume-title":"Vitamin\u2010Lexikon","author":"B\u00e4ssler K.\u2010H.","year":"2002"},{"key":"e_1_2_8_6_1","first-page":"134","volume-title":"Cassava toxicity and thyroid: Research and public health issues: Proceedings of a workshop held in Ottawa","author":"Bourdoux p.","year":"1983"},{"key":"e_1_2_8_7_1","first-page":"2","article-title":"Correct and incorrect ways to process cassava leaves: A warning","volume":"15","author":"Bradbury J. H.","year":"2010","journal-title":"CCDN News"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.12.053"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.02.053"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.02.132"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(19990315)79:4<593::AID-JSFA222>3.0.CO;2-2"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1373"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(199801)76:1<39::AID-JSFA947>3.0.CO;2-M"},{"key":"e_1_2_8_14_1","unstructured":"FAOSTAT. (2016).FAOSTAT. Food and Agricultural Organization of the United Nations. Retrieved fromhttps:\/\/data.fao.org\/ref\/262b79ca-279c-4517-93de-ee3b7c7cb553.html?version=1.0."},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2003.06.001"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2013.853772"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biotechadv.2011.06.005"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02858890"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2015.04.006"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.17268\/sci.agropecu.2016.02.07"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(00)89139-6"},{"key":"e_1_2_8_22_1","volume-title":"On food and cooking: The science and lore of the kitchen","author":"McGee H.","year":"2007"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1093\/jxb\/46.7.731"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541-4337.2008.00064.x"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399509527703"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiosc.2009.06.021"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.4028\/www.scientific.net\/AMR.634-638.1474"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1979.tb03829.x"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.17660\/ActaHortic.1994.375.4"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.14658","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.14658","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.14658","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T12:19:51Z","timestamp":1762172391000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.14658"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,6,13]]},"references-count":28,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2019,7]]}},"alternative-id":["10.1111\/1750-3841.14658"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.14658","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,6,13]]},"assertion":[{"value":"2018-12-11","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2019-04-17","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2019-06-13","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}