Effect of Cooking Time on Starch and Cyanide Contents of Freshly Harvested Cassava Tubers Used for Tapioca Production
O. R. Ezeigbo, M. U. Ekaiko & Z. O. Ibegbulem · Biotechnology Journal International · 2015
This study investigated the effect of cooking time on starch and cyanide contents of freshly harvested cassava tubers used for tapioca production. Tapioca is a cassava meal commonly consumed in most part of the world and prepared from freshly harvested cassava tubers. The cassava...
Open access
Research Article
10.9734/BBJ/2015/16944