Cyanide concentration of fried cassava chips and its effect on chip taste
Fried chips prepared from cassava tuber or flour are consumed as snack in some Asian countries such as India, Indonesia, Malaysia and the Philippines. Chips made from fresh tubers were similar to potato chips and contained safe levels of cyanide, if low-cyanide varieties were used. Those processed...
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
1986
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| Acceso en línea: | https://hdl.handle.net/10568/96329 |
| _version_ | 1855542902976937984 |
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| author | Almazan, A.M. |
| author_browse | Almazan, A.M. |
| author_facet | Almazan, A.M. |
| author_sort | Almazan, A.M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Fried chips prepared from cassava tuber or flour are consumed as snack in some Asian countries such as India, Indonesia, Malaysia and the Philippines. Chips made from fresh tubers were similar to potato chips and contained safe levels of cyanide, if low-cyanide varieties were used. Those processed from flour, often called Kroepeck, also contained minimal cyanide if the flour was obtained from low-cyanide clones. The colour and taste of Kroepeck also depended on the cassava variety. |
| format | Journal Article |
| id | CGSpace96329 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1986 |
| publishDateRange | 1986 |
| publishDateSort | 1986 |
| record_format | dspace |
| spelling | CGSpace963292023-06-13T06:33:55Z Cyanide concentration of fried cassava chips and its effect on chip taste Almazan, A.M. cassava cyanide sweet potatoes food security Fried chips prepared from cassava tuber or flour are consumed as snack in some Asian countries such as India, Indonesia, Malaysia and the Philippines. Chips made from fresh tubers were similar to potato chips and contained safe levels of cyanide, if low-cyanide varieties were used. Those processed from flour, often called Kroepeck, also contained minimal cyanide if the flour was obtained from low-cyanide clones. The colour and taste of Kroepeck also depended on the cassava variety. 1986 2018-08-09T06:40:27Z 2018-08-09T06:40:27Z Journal Article https://hdl.handle.net/10568/96329 en Limited Access Almazan, A.N. (1986). Cyanide concentration in fried cassava chips and its effects on chip taste. Nigerian Food Journal, 4(1), 65-74. |
| spellingShingle | cassava cyanide sweet potatoes food security Almazan, A.M. Cyanide concentration of fried cassava chips and its effect on chip taste |
| title | Cyanide concentration of fried cassava chips and its effect on chip taste |
| title_full | Cyanide concentration of fried cassava chips and its effect on chip taste |
| title_fullStr | Cyanide concentration of fried cassava chips and its effect on chip taste |
| title_full_unstemmed | Cyanide concentration of fried cassava chips and its effect on chip taste |
| title_short | Cyanide concentration of fried cassava chips and its effect on chip taste |
| title_sort | cyanide concentration of fried cassava chips and its effect on chip taste |
| topic | cassava cyanide sweet potatoes food security |
| url | https://hdl.handle.net/10568/96329 |
| work_keys_str_mv | AT almazanam cyanideconcentrationoffriedcassavachipsanditseffectonchiptaste |