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Effect of traditional processing of cassava on the cyanide content of gari and cassava flour

✍ Scribed by O. C. Kemdirim; O. A. Chukwu; S. C. Achinewhu

Publisher
Springer US
Year
1995
Tongue
English
Weight
288 KB
Volume
48
Category
Article
ISSN
1573-9104

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Pure strain of Aspergillus niger was isolated and cultured using potato dextrose agar and broth, respectively. This was subsequently used to ferment six portions of 1 kg each of cassava pulp for 72 h. Three portions of the fermented cassava were each sieved and fried in a hot pan to gari, while the