+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Cyanide and its reduction in cassava during processing

Cyanide and its reduction in cassava during processing

Proceedings of a workshop: Enhancing the contribution of cassava to food security in SADCC, Mzuzu, Malawi, 28th November to 2nd December 1988: 159-188

The efficiency of boiling, grating, fermentation and drying on reduction of cyanide content of cassava is discussed.

(PDF emailed within 1 workday: $29.90)

Accession: 001790867

Download citation: RISBibTeXText

Related references

Effect of traditional processing of cassava on the cyanide content of gari and cassava flour. Plant Foods for Human Nutrition (Dordrecht) 48(4): 335-339, 1995

Occupational and dietary exposures of humans to cyanide poisoning from large-scale cassava processing and ingestion of cassava foods. Food and Chemical Toxicology 40(7): 1001-1005, 2002

Assessment of cyanide overload in cassava consuming populations of Nigeria and the cyanide content of some cassava based foods. African Journal of Biotechnology 3(7): 358-361, 2004

Cassava processing, consumption, and cyanide toxicity. Journal of Toxicology and Environmental Health 43(1): 13-23, 1994

Reduction of cyanide levels during anaerobic digestion of cassava. International Journal of Food Science & Technology 27(3): 329-336, 1992

The effects of simple processing on the cyanide content of cassava chips. Journal of Food Technology 13(4): 299-306, 1978

Degradation of cyanide and maturity in cassava processing wastes composting. Huan Jing Ke Xue= Huanjing Kexue 30(5): 1556-1560, 2009

Shortcuts in cassava processing and risk of dietary cyanide exposure in Zaire. Food & Nutrition Bulletin 14(2): 137-143, 1992

Effect of different processing methods on cyanide content of garri from four cultivars of cassava. Journal of Food Agriculture and Environment 5(3-4): 105-107, 2007

Links between cassava marketing, processing and dietary cyanide exposure in Zaire. Acta Horticulturae ( 375): 379-384, 1994

Effect of processing methods on quality and acceptability of fufu from low cyanide cassava. Journal of the Science of Food & Agriculture 57(1): 151-154, 1991

Reduction of cyanide content of cassava flour in Mozambique by the wetting method. Food chemistry01(3): 894-897, 2007

Moisture-pressure combination treatments for cyanide reduction in grated cassava. Journal of Food Science 76(1): T20-T24, 2011

Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation. International Journal of Food Sciences and Nutrition 46(1): 13-16, 1995

Cassava processing in a Nigerian community affected by a neuropathy attributed to dietary cyanide exposure. Tropical Science 39(3): 129-135, 1999