CASSAVA FLOUR WITH LOW CYANOGENIC GLYCOSIDE CONTENT AND PREPARATION METHOD THEREFOR

摘要

Disclosed is a method for preparing cassava flour with a low cyanogenic glycoside content, the method comprising the following steps: washing harvested fresh cassava, peeling and chopping same to obtain cassava pieces, strips or pulp, which acts as a raw material; soaking the raw material in warm water at a temperature of 35-50℃ and ultrasonically treating same for 10-30 minutes at an ultrasonic wave frequency of 20kHz-100kHz to obtain an ultrasonically treated raw material; and drying the ultrasonically treated raw material, and smashing same to obtain cassava flour with a low cyanogenic glycoside content. The cyanogenic glycoside content of the obtained cassava flour is less than 15mg/kg.