Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic
L. Aba Toumnou, Kosh-Komba Ephrem, Olivia Semboli, G. I. Touckia, Nguerepande Odilon, Konguere Ernest, S. Semballa & R. Ndjouenkeu · International Journal of Biochemistry Research & Review · 2018
Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. The aim of this study is to compare the effect of traditional and improved cassava proce...
Open access
Research Article
10.9734/IJBCRR/2017/37522