References
- Abiose S H. Reports on methods of detoxification of roots and tubers. Restrec Newsletter 1992; 1(8,9)20–25
- Aykroyd W R, Dought J. Cyanide detoxification in legumes: legumes in human nutrition. 1982; 39, Report, Col. 20
- Conn E E. Cyanogenic glycosides. Toxicants occurring naturally in foods2nd edition, F M Strong. National Academy of Sciences, Washington, DC 1973; 302
- Cooke R D. An enzymatic assay for total cyanide content of cassava (Manihot esculenta Crantz). J. Sci. Food Agric. 1978; 29: 345–352
- Davis A B, Hoseney R C. Grains sorghumcondensed tannins. I. Isolation, estimation and selective absorption by starch. Cereal Chem. 1979; 56: 310–314
- Davis N T. Anti-nutrient factors affecting mineral utilization. Proc Nutr Soc 1979; 38: 121–128
- Gorz H J, Hang W L, Specht J G, Naskins F A. Assay of p-hydroxygen-aldehyde as a measure of hydrocyanic acid potential in sorghum. Crop Sci. 1977; 17: 578–610
- Okafor N. Processing of Nigerian indigenous fermented foods - a change for innovation. Nigerian Food.J. 1983; 1(1)32–37
- Oke C L. Role of hydrocyanic acid in nutrition. World Rev. Nutr. Diet. 1969; 11: 170–191
- Osuntokun B O. Ataxic neutropathy in Nigeria. PhD thesis, University of Ibadan, Nigeria 1973
- Panasiuk O, Bills D D. Cyanide content of sorghum sprouts. J. Food Sci. 1984; 49: 791–793
- Viehoever A. Edible and poisonous beans of the lima type (P. lunatus). Thai Sci. Bull. 1940; 2: 1–7
- Wang Y Y D, Fields M L. Germination of corn and sorghum in the home to improve nutritive value. J. Food Sci. 1978; 43: 1113–1115