Description
A low‑temperature, indirect smoking process that removes cyanogenic glucosides and dries cassava to inhibit spoilage.
Technical
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.
Science
Primary Reaction
Hydrolysis of linamarin (cyanogenic glucoside) by lime and heat, oxidation of phenolic smoke compounds
Sensory Profile
Aroma ()
smokyearthywoodyherbalslightly sweetnuttycitrusspicy