Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo Department:Food Science Technology By: opc123 Project ID: 483 Rating: (2.9) votes: 26 Price:₦3000 Get the Complete MaterialAbstractCassava (Manihot esculenta) is a root tuber produced in the tropical region of the world between latitudes 300 North, 300 South of the equator usually referred to as the cassava belt, which is known to contain residual cyanide. This work covered the cyanide assessment of different cassava products like (garri, fufu, abachammiri and African salad) which are being consumed in Afikpo, Ebonyi State. The work also investigated the presence of cyanide in the four cassava products namely fufu, garri, abachammiri, African salad. The alkaline picrate method was employed in the cyanogenic determination. The residual cyanide obtained at the four specific aspects of cassava products was fufu (4.05mg/HCN/kg), garri (4.55mg HCN/kg), African salad (5.76mg HCN/kg) and abachmmiri (5.88mg HCN/kg). The cassava products had an acceptable cyanide content which is below the safe level (10mg HCN/kg) recommended by World Health Organization. Key words: Cassava products, Cyanogenic, Glycosides, Safe level, Alkaline picrate method ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Production and quality evaluation of cake produced from wheat flour and sweet potato flour