Description
Cassava leaves are steamed in banana leaves to detoxify cyanogenic compounds and impart a sweet‑earthy aroma.
Technical
During steaming at ~100 °C, linamarin and lotaustralin hydrolyze to produce hydrogen cyanide, which volatilizes, while phenolic compounds from banana leaves such as eugenol and methyl‑cinnamate diffuse into the leaves, creating characteristic aroma. The process also reduces antinutrients and preserves some vitamin C.
Science
Primary Reaction
Hydrolysis of cyanogenic glycosides (linamarin, lotaustralin) → hydrogen cyanide + sugars
Sensory Profile
Aroma ()
sweetearthysubtleleafymildherbalnuttyvegetalspicedfresh