Claim · model-written summary
Fertilizer increased cyanide content in fried product across all four cultivars.
- Taxon
- cassava
Manihot esculentat0 - Treatment
- Fertilizer applicatione0
- Outcome
- cyanide content of the fried producte0
- Direction
- increasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fertilizer application significantly (p<0.05) increased the cyanide content of the fried product in all the 4 cultivars”
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.
- Observation Most cyanide reduction occurred during fermentation.
- 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.