Browsing by Subject "Food Safety"
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Effectiveness of traditional processing techniques in reducing cyanide levels in selected cassava varieties in Zombo District, Uganda.
(International Journal of Food Science and Biotechnology, 2017)The root tubers of cassava (Manihot esculenta Crantz) contain varying amounts of cyanogenic glucosides which liberate toxic hydrogen cyanide with the resultant effect of poisoning especially the highly cyanogenic cultivars. ...