Cassava is an economic crop in Africa and a staple food in most over 70 million people worldwide. However, the high levels of cyanogenic glycosides have been reported to be present in cassava, thus, raising concerns about its consumption as food, therefore, the need to investigate, the effects of various processing methods for cyanide reduction in cassava tuber. The experiment was grouped into 12 groups including; standard control, positive control and test materials. The study revealed that the cyanide content of cassava products is dependent on the processing technique and the duration of processing.
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