Effect of Processing on Physicochemical Composition of Cassava

Effect of Processing on Physicochemical Composition of Cassava


Marketed By :  VDM Verlag Dr. Müller   Sold By :  Kamal Books International  
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  • Product Description

The consumption of cassava has dramatically increased in many countries as a source of energy in human diet. One of the major drawbacks of the cassava is high content of cyanogenic glucosides: the main toxic substance in cassava. Therefore, all cassava and cassava based products should be processed to suppress an adverse health effect that arises from cyanide toxicity as a result of cassava consumption. This book, therefore, provides first hand information about the effect of processing on the cyanide content of two cassava varieties commonly consumed in Ethiopia. Two cassava varieties were analyzed for their cyanide content. The outcome of analysis should help researchers and academicians or anyone else in the field of food science or agriculture as reference material.

Product Specifications
SKU :COC22630
Country of ManufactureIndia
Product BrandVDM Verlag Dr. Müller
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-07-28
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