Claim · model-written summary
Most cyanide reduction occurred during fermentation.
- Taxon
- cassava
Manihot esculentat0 - Treatment
- fermentatione0
- Outcome
- cyanide reductione0
- Direction
- reductione0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The bulk of cyanide reduction was achieved during fermentation”
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 Frying further enhanced cyanide reduction.
- Observation The optimal fermentation duration for NR 8082 and the local cultivar was 3 days.
- 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.