Loss of residual cyanogens in a cassava food during storage
Residual cyanogens in gari, the most popular cassava food in West Africa, is implicated in the causation of tropical ataxic neuropathy. Gari is eaten by soaking its granules in cold water or by adding boiling water to make a food called eba. This study was conducted to determine whether loss of the...
| Main Authors: | , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2002
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/109347 |
Similar Items: Loss of residual cyanogens in a cassava food during storage
- Cyanogenic compounds in cassava and exposure to cyanide
- Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
- Mechanisms of the elimination of cyanogens from cassava during traditional processing
- Processing factors affecting the level of residual cyanohydrins in gari
- Distribution of cyanogenic potential in the cassava germplasm
- Low prevalence of ataxic polyneuropathy in a community with high exposure to cyanide from cassava foods