ABSTRACT
Another aspect of -glucosidases that pertains to food processing and quality is that edible portions of some plants contain compartmentalized -glucosidase--glucoside systems that produce toxic aglycones and/ or HCN when tissue is macerated during preparation or by chewing. This is exemplified by cassava roots and leaves, lima beans, and flax seeds. Of these, cassava is a food staple in tropical regions of Africa, Asia, and South America; consumption reaches about 1 kg/per capita per day in some parts of Africa (e.g., Congo). It contains the cyanogenic -glucoside linamarin and the corresponding -glucosidase linamarase. When consumed raw, cyanide poisoning can occur depending on the amount ingested, where symptoms are difficulty in breathing, paralysis, convulsion, coma, and even death. Similarly, certain processing methods (e.g., maceration of roots followed by washing) remove the components and products of cyanogenesis as well as many nutritional factors, thus reducing quality. Cooking inactivates the enzyme and eliminates the possibility of cyanogenesis. Similar symptoms can arise when bitter almonds are eaten and ingested without roasting.
