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International Journal of Food Sciences and Nutrition Volume 46, 1995 - Issue 1
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Original Article

Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation

R. Zvauya Food and Fermentation Group, Department of Biochemistry, University of Zimbabwe M. P. 167, Harare, Zimbabwe
&
M. I. Muzondo Food and Fermentation Group, Department of Biochemistry, University of Zimbabwe M. P. 167, Harare, Zimbabwe
Pages 13-16 | Published online: 06 Jul 2009

Citations (7)

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Read on this site (1)

Peter Cressey, Darren Saunders & Janet Goodman. (2013) Cyanogenic glycosides in plant-based foods available in New Zealand. Food Additives & Contaminants: Part A 30:11, pages 1946-1953.
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Articles from other publishers (6)

I. P. Ogbuewu & C. A. Mbajiorgu. (2023) Utilisation of cassava as energy and protein feed resource in broiler chicken and laying hen diets. Tropical Animal Health and Production 55:3.
Crossref
Tagesse Tadesse. 2023. Cassava - Recent Updates on Food, Feed, and Industry [Working Title]. Cassava - Recent Updates on Food, Feed, and Industry [Working Title].
Kingsley Eghonghon Ukhurebor & Paul Atagamen Aidonojie. (2021) The influence of climate change on food innovation technology: review on topical developments and legal framework. Agriculture & Food Security 10:1.
Crossref
Apeh Akwu Omede, Emmanuel Uchenna Ahiwe, Ze Yuan Zhu, Fidelis Fru-Nji & Paul Ade Iji. 2018. Cassava. Cassava.
R.I. OzoluaN.P. Okolie, A.B. Ebeigbe & N. Karikari. (2016) Effects of sub-chronic oral cyanide on endothelial function in rabbit aortic rings. Human & Experimental Toxicology 26:2, pages 105-110.
Crossref
O. Paredes-López, S. H. Guzmán-Maldonado & A. Alpuche-Solís. 1998. Bioconversion of Waste Materials to Industrial Products. Bioconversion of Waste Materials to Industrial Products 103 153 .

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