An estimate of the mean concentration of a chemical in a food or dietary intake assuming analytical results reported as below the LoD are equal to the value of the LoD. Appendix 2. Food preparation instructions for foods requiring cooking Frozen cassava root Dividing retail samples into groups The nine retail samples were divided into three groups ensuring that no two of the same brand were in one group. Group 1 (retails samples 1, 2 & 3) were prepared using method 1 (boiling); Group 2 (retail samples 4, 5 & 6) were prepared using method 2 (frying); Group 3 (retail samples 7, 8 & 9) were prepared using method 3 (steaming). Sizing Cassava roots were cut to a size prior to being cooked. ‘standard’ For whole tubers: Each tuber was cut lengthways into four pieces. The thickness of the pieces for each tuber could vary depending on the diameter of the cassava tubers in the pack. Therefore, if necessary, large tubers were cut again (still lengthways), so that the largest section did not exceed about 4 cm. Each piece was shortened to approximately 10 cm long. For ready cut pieces: 1. Where necessary, pieces were cut again, lengthways, so that the largest section did not exceed about 4 cm. 2. Where necessary, each piece was shortened to approximately 10 cm long. The inner thread was removed in cases where it appeared stringy and inedible. Every effort was made to proceed with cooking as soon as possible after cutting. Cooking For each of the three retail samples in each group, half of the contents was set aside to packet’s analyse raw and half of the contents to analyse cooked. Each portion was clearly labelled to allow for later comparison of raw and cooked values (and calculation of adjustment factors). Group 1/Method 1 - Boiling 1. Cassava pieces were not washed before boiling. 2. Pieces were placed in a saucepan and boiling water was poured over them, enough to cover. 3. The pieces were boiled for 20-25 minutes OR until tender (like boiling potatoes). 4. The cooked cassava pieces were drained immediately and completely, using a colander. Cooking water was discarded.
An estimate of the mean concentration of a chemical in a food or dietary intake assuming analytical results reported as below the LoD are equal to the value of the LoD. Appendix 2. Food preparation instructions for foods requiring cooking Frozen cassava root Dividing retail samples into groups The nine retail samples were divided into three groups ensuring that no two of the same brand were in one group. Group 1 (retails samples 1, 2 & 3) were prepared using method 1 (boiling); Group 2 (retail samples 4, 5 & 6) were prepared using method 2 (frying); Group 3 (retail samples 7, 8 & 9) were prepared using method 3 (steaming). Sizing Cassava roots were cut to a ‘standard’ size prior to being cooked. For whole tubers: Each tuber was cut lengthways into four pieces. The thickness of the pieces for each tuber could vary depending on the diameter of the cassava tubers in the pack. Therefore, if necessary, large tubers were cut again (still lengthways), so that the largest section did not exceed about 4 cm. Each piece was shortened to approximately 10 cm long. For ready cut pieces: 1. Where necessary, pieces were cut again, lengthways, so that the largest section did not exceed about 4 cm. 2. Where necessary, each piece was shortened to approximately 10 cm long. The inner thread was removed in cases where it appeared stringy and inedible. Every effort was made to proceed with cooking as soon as possible after cutting. Cooking For each of the three retail samples in each group, half of the packet’s contents was set aside to analyse raw and half of the contents to analyse cooked. Each portion was clearly labelled to allow for later comparison of raw and cooked values (and calculation of adjustment factors). Group 1/Method 1 - Boiling 1. Cassava pieces were not washed before boiling. 2. Pieces were placed in a saucepan and boiling water was poured over them, enough to cover. 3. The pieces were boiled for 20-25 minutes OR until tender (like boiling potatoes). 4. The cooked cassava pieces were drained immediately and completely, using a colander. Cooking water was discarded.
FINAL%20report%20on%20survey%20of%20cyanogenic%20glycosides%20in%20plant-based%20foods.docx