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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A low‑temperature, indirect smoking process that removes cyanogenic glucosides and dries cassava to inhibit spoilage.
Origin: West African peoples (Traditional, pre‑industrial to present) — Coastal Ghana, Nigeria, Benin
See full technique reference →Soaking cassava slices in a calcium hydroxide solution hydrolyzes linamarin to glucose and cyanide, which is then volatilized or bound by phenolic compounds in the smoke. The heat (50–70 °C) denatures linamarase, reducing further cyanide release, while phenolic antioxidants such as guaiacol and syringol provide antimicrobial activity.
Primary Reaction
Hydrolysis of linamarin (cyanogenic glucoside) by lime and heat, oxidation of phenolic smoke compounds
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