L. Toumnou, Kosh-Komba Ephrèm, O. Semboli, I. Zinga, G. Touckia, Nguerepande Odilon, Konguere Ernest, S. Semballa, R. Ndjouenkeu
{"title":"Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic","authors":"L. Toumnou, Kosh-Komba Ephrèm, O. Semboli, I. Zinga, G. Touckia, Nguerepande Odilon, Konguere Ernest, S. Semballa, R. Ndjouenkeu","doi":"10.9734/IJBCRR/2017/37522","DOIUrl":null,"url":null,"abstract":"Cassava ( Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. The aim of this study is to compare the effect of traditional and improved cassava processing in Cassava derived products. Data were analysed by unpaired student’s t-test at a confidence level of 95% (p<0.05). Carbohydrate, lipids, cyanogenic compounds and Humidity profile proved that there is variability between the measured parameters according to the traditional and improved cassava processing (p< 0, 0001).","PeriodicalId":13942,"journal":{"name":"International Journal of Biochemistry Research and Review","volume":"29 1","pages":"1-11"},"PeriodicalIF":0.0000,"publicationDate":"2018-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Biochemistry Research and Review","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9734/IJBCRR/2017/37522","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Cassava ( Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. The aim of this study is to compare the effect of traditional and improved cassava processing in Cassava derived products. Data were analysed by unpaired student’s t-test at a confidence level of 95% (p<0.05). Carbohydrate, lipids, cyanogenic compounds and Humidity profile proved that there is variability between the measured parameters according to the traditional and improved cassava processing (p< 0, 0001).
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
