Description
Smoke‑drying of cassava chips is a traditional West African preservation technique that reduces moisture, volatilizes cyanogenic compounds, and imparts a smoky, nutty flavor while extending shelf life.
Technical
The process combines controlled heat (60–80 °C) with smoke exposure, promoting hydrolysis of linamarin and lotaustralin to hydrogen cyanide, which is then volatilized. Phenolic compounds in the smoke form a protective film that inhibits microbial growth, and Maillard reactions between reducing sugars and amino acids produce melanoidins that give the chips a characteristic brown color and nutty aroma.
Science
Primary Reaction
Hydrolysis of cyanogenic glucosides to hydrogen cyanide and subsequent volatilization, Maillard browning, and phenolic film formation
Sensory Profile
Aroma ()