<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2224-5421</journal-id>
<journal-title><![CDATA[Revista Cubana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cub Quim]]></abbrev-journal-title>
<issn>2224-5421</issn>
<publisher>
<publisher-name><![CDATA[Ediciones UO, Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-54212022000300462</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Determinación de cianuro en harina y almidón de yuca (Manihot esculenta) de la variedad censa 64-7329]]></article-title>
<article-title xml:lang="en"><![CDATA[Determination of cyanide in flour and strach of cassava (Manihot esculenta), of variety censa 64-7329]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Rodríguez]]></surname>
<given-names><![CDATA[Eugenio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aleaga-Álvarez]]></surname>
<given-names><![CDATA[Yunier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hermosilla-Espinosa]]></surname>
<given-names><![CDATA[Robinson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramos-Escalona]]></surname>
<given-names><![CDATA[Melquiades]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Granma Centro de Estudios de Química Aplicada ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Empresa de Ingeniería y Servicios Técnicos Azucareros, Jucaibama  ]]></institution>
<addr-line><![CDATA[Granma ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Granma Facultad Ciencias Agrícolas Departamento de Química]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>34</volume>
<numero>3</numero>
<fpage>462</fpage>
<lpage>476</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-54212022000300462&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-54212022000300462&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-54212022000300462&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El creciente empleo de la yuca (Manihot esculenta) y sus derivados en la industria alimentaria hace necesario conocer la cantidad de cianuro que este vegetal puede aportar a los alimentos conformados. Se preparó harina y almidón de yuca de la variedad CENSA 64-7329, apta para el consumo humano. En la yuca fresca, harina y almidón se determinó el contenido de humedad para conocer la cantidad de agua que se elimina después del procesamiento, en la que puede lixiviarse el cianuro. El contenido de proteínas se determinó por el método Kjeldahl, y permitió elegir el método de cuantificación de cianuro sin la interferencia de otros compuestos nitrogenados. La cuantificación de cianuro se realizó por dos procedimientos: método de titulación alcalina con AgNO3 y el método espectrofotométrico, empleando ninhidrina como desarrollador de color. La cantidad de cianuro detectada por ambos métodos está por debajo de los límites establecidos por la FAO-OMS.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The growing use of cassava (Manihot esculenta) and its derivatives in the food industry makes it necessary to know the amount of cyanide that this vegetable can contribute to shaped foods. Cassava flour and starch of the CENSA 64-7329 variety, suitable for human consumption, were prepared. In fresh cassava, flour and starch, the moisture content was determined to know the amount of water that is eliminated after processing, in which cyanide can be leached. The protein content was determined by the Kjeldahl method and allowed choosing the cyanide quantification method without the interference of other nitrogenous compounds. Cyanide quantification was performed by two procedures: alkaline titration method with AgNO3 and the spectrophotometric method using ninhydrin as color developer. The amount of cyanide detected by both methods is below the limits established by the FAO-WHO.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Manihot esculenta]]></kwd>
<kwd lng="es"><![CDATA[harina]]></kwd>
<kwd lng="es"><![CDATA[almidón]]></kwd>
<kwd lng="es"><![CDATA[contenido de cianuro]]></kwd>
<kwd lng="en"><![CDATA[Manihot esculenta]]></kwd>
<kwd lng="en"><![CDATA[flour]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="en"><![CDATA[cyanide content]]></kwd>
</kwd-group>
</article-meta>
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