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Reduction of cyanide during processing of cassava into some traditional African foods

By: Contributor(s): Material type: ArticleArticleLanguage: English Description: 1(1):11-15Subject(s): LOC classification:
  • 36776
 In: Journal of Food and AgricultureSummary: Se estudiaron los cambios en el contenido de cianuro de raices y hojas de yuca durante su preparacion en diferentes productos alimenticios africanos como gari, fufu y pondu. Tambien se examinaron algunos pasos comunes a los diversos metodos. La fermentacion redujo los niveles de cianuro; el secamiento al sol fue mas efectivo que el secamiento en hornos. (CIAT)Summary: Changes in cyanide content of cassava roots and leaves during preparation into different African food products, such as gari, fufu, and pondu, were studied. Some common steps in the various methods were also examined. Fermentation was effective in reducing cyanide levels; sun-drying was found more effective than oven- drying. (CIAT)
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Journal Article Journal Article CIAT Library Document collection CINFOS Document Collection CINFOS 36776 (Browse shelf(Opens below)) c.1 Short Loan 100045206
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Se estudiaron los cambios en el contenido de cianuro de raices y hojas de yuca durante su preparacion en diferentes productos alimenticios africanos como gari, fufu y pondu. Tambien se examinaron algunos pasos comunes a los diversos metodos. La fermentacion redujo los niveles de cianuro; el secamiento al sol fue mas efectivo que el secamiento en hornos. (CIAT) spa

Changes in cyanide content of cassava roots and leaves during preparation into different African food products, such as gari, fufu, and pondu, were studied. Some common steps in the various methods were also examined. Fermentation was effective in reducing cyanide levels; sun-drying was found more effective than oven- drying. (CIAT) eng

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