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International Journal of Food Sciences and Nutrition Volume 44, 1993 - Issue 4
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Original Article

Cyanide in garri. 1. Distribution of total, bound and free hydrocyanic acid in commercial garri, and the effect of fermentation time on residual cyanide content

V. A. Aletor Department of Animal Production & Health, The Federal University of Technology, PMB 704, Akure, Nigeria
Pages 281-287 | Published online: 06 Jul 2009

Citations (13)

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Read on this site (3)

Jayabrata Saha & Sankar Chandra Deka. (2017) Functional properties of sonicated and non-sonicated extracted leaf protein concentrate from Diplazium esculentum. International Journal of Food Properties 20:5, pages 1051-1061.
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Kolawole O. Falade & John O. Akingbala. (2010) Utilization of Cassava for Food. Food Reviews International 27:1, pages 51-83.
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V. A. Aletor. (1993) Cyanide in garri. 2. Assessment of some aspects of the nutrition, biochemistry and haematology of the rats fed garri containing varying residual cyanide levels. International Journal of Food Sciences and Nutrition 44:4, pages 289-295.
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Articles from other publishers (10)

A.O. Olojede, A.I. Sanni, K. Banwo & A.T. Adesulu-Dahunsi. (2020) Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures. LWT 129, pages 109576.
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F.M. Otubogun, R.O. Akinyemi & A.O. Ogunniyi. (2019) Tropical ataxic neuropathy: Findings of a neuroepidemiological survey of Odeda, southwest Nigeria. Journal of the Neurological Sciences 405, pages 116434.
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O.M.G. Abu, L.O. Sanni, E.S. Erondu & O.A. Akinrotimi. (2010) Chemical Composition and Cyanide Levels of Hybrid Catfish Fed Whole Cassava Root Meal in Replacement of Maize. Journal of Food Technology 8:2, pages 52-57.
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J. Howard Bradbury. (2009) Development of a sensitive picrate method to determine total cyanide and acetone cyanohydrin contents of gari from cassava. Food Chemistry 113:4, pages 1329-1333.
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Dulce Nhassico, Humberto Muquingue, Julie Cliff, Arnaldo Cumbana & J Howard Bradbury. (2008) Rising African cassava production, diseases due to high cyanide intake and control measures. Journal of the Science of Food and Agriculture 88:12, pages 2043-2049.
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J. Howard Bradbury. (2006) Simple wetting method to reduce cyanogen content of cassava flour. Journal of Food Composition and Analysis 19:4, pages 388-393.
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A.Paula Cardoso, Estevao Mirione, Mario Ernesto, Fernando Massaza, Julie Cliff, M. Rezaul Haque & J.Howard Bradbury. (2005) Processing of cassava roots to remove cyanogens. Journal of Food Composition and Analysis 18:5, pages 451-460.
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O Aletor, A.A Oshodi & K Ipinmoroti. (2002) Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates. Food Chemistry 78:1, pages 63-68.
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H.H Yeoh & F Sun. (2001) Assessing cyanogen content in cassava-based food using the enzyme-dipstick method. Food and Chemical Toxicology 39:7, pages 649-653.
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Hock-Hin Yeoh & Sylvia V. Egan. (1997) An enzyme-based dip-stick for the estimation of cyanogenic potential of cassava flour. Food Chemistry 60:1, pages 119-122.
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