Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
Aims: This study was carried out to determine the level of the retained β-carotene in processing yellow cassava (variety IITA TMS 01/1371 or UMUCASS 38) into gari using local processing method, in addition, it was also carried out to determine the residual cyanide after processing (fermented and unf...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Sciencedomain International
2017
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/103489 |
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