Claim · model-written summary
The optimal fermentation duration for NR 8082 and the local cultivar was 3 days.
- Taxon
- cassava
Manihot esculentat0 - Material
- NR 8082 and the local cultivare0
- Outcome
- optimum fermentation dayse0
- Value
- 3 dayse0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimum fermentation days varied with the cultivars; for NR 8082 and the local cultivar it was 3 days”
t0“cassava”
Title
Effect of different processing methods on cyanide content of garri from four cultivars of cassava
Edak Aniedi Uyoh; O.U. Udensi; Valentine Otang Ntui; et al. http://world-food.net/download/journals/2007-issue_3_4/f21.pdf 2007
Other claims from this paper (6)
- Association Cyanogenic glucoside level was not significantly correlated with crop yield.
- Intervention effect Fertilizer increased cyanide content in fried product across all four cultivars.
- Observation Most cyanide reduction occurred during fermentation.
- Observation Frying further enhanced cyanide reduction.
- Observation The optimal fermentation duration for TMS 4(2) 1425 and TME 419 was 2 days.
- Recommendation Authors advised care in cultivar choice and processing method because the latter depends on the former.