• Corpus ID: 124016545

Effect of different processing methods on cyanide content of garri from four cultivars of cassava

  title={Effect of different processing methods on cyanide content of garri from four cultivars of cassava},
  author={Edak Aniedi Uyoh and O. U. Udensi and Valentine Otang Ntui and Ikootobong Sunday Urua},
  journal={International journal of food, agriculture and environment},
Effect of different processing methods on cyanide content of garri was studied in three improved cassava cultivars (NR 8082, TME 419 and TMS 4(2) 1425) as well as a local unimproved cultivar (Obubit Okpo). Stem cuttings from these cultivars were planted in a randomized complete block design with 4 replications. The experiment was factorial involving three factors, namely cultivars, fertilizer and fermentation days. NPK fertilizer (15:15:15) was applied twice at a rate of 650 kg per hectare… 

Cyanide and selected nutrients content of different preparations of leaves from three cassava species

Cassava leaves are largely consumed as vegetable in African, but contain a toxic compound, cyanide. To ascertain their safety and contribution to human nutrition, after a number of pre-treatments

Influence of nitrogen, phosphorous and potassium on cyanogenic glucoside production in cassava grown in some soils of Mtwara Region, Tanzania

The agronomic factors influencing increased cyanogenic glucoside levels in cassava during periods without water stress in areas where konzo, a paralytic disease, persists are not known. However,

Cassava chips quality as influenced by cultivar, blanching time and slice thickness.

Cassava forms part of diets in Kenya with both the roots and leaves being consumed as food. The short shelf-life of 72 hours and cyanogenic glucosides limit the extent of utilization. Currently,

Possible Causes and the Molecular Basis of Hydrogen Cyanogenesis Production in Cassava

  • N. K. Josphert
  • Chemistry
    Edelweiss Journal of Food Science and Technology
  • 2020
Cassava (Manihot esculenta), is a major source of carbohydrates after rice and maize providing a basic diet to over half a billion people. It is an annual crop belonging to the family Euphorbiaceae.

Determination of Proximate Composition and Anti-Nutritional Content of Cassava in Jimma Zone Ethiopia

The results of the nutritional composition of analyzed cassava root samples were rich in crude fat, protein, fiber, and carbohydrate, and the level of cyanide gives its value compared to the limits set by the World Health Organization was low and it may not cause harmful effect on human health.

Effect of Cooking Time on Starch and Cyanide Contents of Freshly Harvested Cassava Tubers Used for Tapioca Production.

This study investigated the effect of cooking time on starch and cyanide contents of freshly harvested cassava tubers used for tapioca production. Tapioca is a cassava meal commonly consumed in most

Plant tissue analysis as a tool for predicting fertiliser needs for low cyanogenic glucoside levels in cassava roots: An assessment of its possible use

The study demonstrated the occurrence of meaningful relationships between plant nutritional status and cyanogenic glucoside production; confirming the possible use of plant tissue analysis in predicting fertiliser needs for the consistent attainment of low cyanogenic glucose levels in cassava roots.

Characterization of linamarin-utilizing bacterial strains associated with detoxification of cyanogens in waste effluents

The cyanide molecule is one of the dominant pollutants in the environment. This study aimed to isolate and identify the bacterial strains capable of utilizing linamarin and to assess their roles in



Die Bedeutung von Cassava (Manihot esculenta Crantz) als Hauptnahrungsmittel in tropischen Ländern

This review gives an account on the common agricultural production practices, harvesting, composition and processing of cassava under special consideration of the removal of the cyanogenic potential.

An Overview of African Traditional Cassava Processing and Utilization

Cassava is grown in 31 African countries and consumption per capita averages just over 100 kg/year. This article reviews traditional cassava processing and utilization as now practised by small-scale

Cassava: a basic food of Africa

Although cassava is a staple crop for one-eighth of the world's population, it is virtually unknown outside the tropics. There, however, it is very important as a subsistence crop which can be relied

Agricultural intensification and ecosystem properties.

The use of ecologically based management strategies can increase the sustainability of agricultural production while reducing off-site consequences and have serious local, regional, and global environmental consequences.

Long-term agroecosystem experiments: assessing agricultural sustainability and global change

The establishment of an international network to coordinate data collection and link sites would facilitate more precise prediction of agroecosystem sustainability and future global change.

Farming and the Fate of Wild Nature

It is shown that the best type of farming for species persistence depends on the demand for agricultural products and on how the population densities of different species on farmland change with agricultural yield, and that high-yield farming may allow more species to persist.

Enhancing the crops to feed the poor

It seems likely that conventional crop breeding, as well as emerging technologies based on molecular biology, genetic engineering and natural resource management, will continue to improve productivity in the coming decades.

Effect of aquaculture on world fish supplies

If the growing aquaculture industry is to sustain its contribution to world fish supplies, it must reduce wild fish inputs in feed and adopt more ecologically sound management practices.

World food and agriculture: outlook for the medium and longer term.

  • N. Alexandratos
  • Economics
    Proceedings of the National Academy of Sciences of the United States of America
  • 1999
The world has been making progress in improving food security, as measured by the per person availability of food for direct human consumption. However, progress has been very uneven, and many

Biotechnology and food security in the 21st century.

Public investment will be needed, and new and imaginative public-private collaboration can make the gene revolution beneficial to developing countries, which is crucial for the well-being of today's hungry people and future generations.