Abstract:The most important requirement in the processing of cassava tubers into "gari", an important African food, is its detoxification by the reduction of the total cyanide content (bound or free) to an acceptable level. Cyanogenic glucoside is referred to as bound cyanide while hydrocyanic acid (HCN) is referred to as free cyanide. The study was conducted to examine the cyanide level at every step and stage in "gari" processing chain. The study was conducted in Onipepeye, Oremeji, Agugu cassava processing industry … Show more
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