 | Abstract 313Tannin levels in cassava, a comparison of methods of analysis.Rickard,JE Tropical Development and Research Inst., 56-62 Gray's Inn Road, London WC1X 8LU, United Kingdom. Journal-of-the-Science-of-Food-and-Agriculture. 1986, 37: 1, 37-42; 24 ref. Small amounts of tannins (proanthocyanidins) were detected in dried cassava (Manihot esculenta) samples using standard methods of analysis based on extraction procedures. A direct method using vanillin was compared with other direct methods based on acid hydrolysis and protein precipitation. The specificity of the methods is discussed in relation to the amount of tannins detected and their potential biological activity in freeze-dried fresh and dried/processed cassava samples. The results are discussed with respect to the amount of indigestible material present in the samples. Tannins in dried/processed cassava products may limit their nutritional value. This abstract relates to the following species: |