Residual β-carotene and Cyanide Levels in Gari Produced from Unfermented Yellow Cassava (Manihot esculenta Crantz) Using Local Processing Method
V. E. Osagie, I. A. Onimawo & O. E. Alamu · Journal of Scientific Research and Reports · 2017
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 processin...
Open access
Research Article
10.9734/JSRR/2017/36428