Effect Of Level Of Boiling And Variety Of Cassava On Cyanogenic Glucoside And Starch Content'of Cassava. Intend Ed For Ighu Production
ABSTRACT
The effect of levels of boiling and variety of' cassava on the cyanogenic glycoside and starch content of cassava for ighu production were investigated. Three cassava varieties. TMS 30572, TMS 8082 and NR 4(2) were boiled for 15,30,45 and 75 minutes riespectively following traditional method of Ighu processing and analysis l'or cyanide and staichi oiitents. I 5 minutes of' boil in, reduced the cyanide content by 333%, 25% and 25% TMS 30572, TMS 8082 and NR 4(2) respectively while their starch contents were redLiced by 12%, 10.6%. and 11.6% respectively. With 30 minutes boiling, the cyanide contents were reduced by 50% in 'l'MS $0572. IMS 8082 and NR I(2) while the starch content were reduced by 24.4%, 22.6% and 23% respectively. Boiling for 45 minutes resulted in 67%. 60% and 600/o reduction in cyanide and 37 9%. 35 4% and 36.5% reduction in starch contents TMS 30572. TMS8082 and NR4( 2) respectively. At 75 minutes, 80.4%, 7744.5% and 80% cyanide content 68.8%, 56.2% and 57.6% starch contents were reduced respectively. The investigation revealed that the thickness of the peels significantly affects the boiling time of the cassava tubers.
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.EGBUHUZOR, J (2021). Effect Of Level Of Boiling And Variety Of Cassava On Cyanogenic Glucoside And Starch Content'of Cassava. Intend Ed For Ighu Production. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-level-of-boiling-and-variety-of-cassava-on-cyanogenic-glucoside-and-starch-contentof-cassava-intend-ed-for-ighu-production-7-2
JOSEPH, .EGBUHUZOR. "Effect Of Level Of Boiling And Variety Of Cassava On Cyanogenic Glucoside And Starch Content'of Cassava. Intend Ed For Ighu Production" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 11 Jun. 2021, https://repository.mouau.edu.ng/work/view/effect-of-level-of-boiling-and-variety-of-cassava-on-cyanogenic-glucoside-and-starch-contentof-cassava-intend-ed-for-ighu-production-7-2. Accessed 25 Nov. 2024.
JOSEPH, .EGBUHUZOR. "Effect Of Level Of Boiling And Variety Of Cassava On Cyanogenic Glucoside And Starch Content'of Cassava. Intend Ed For Ighu Production". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 11 Jun. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-level-of-boiling-and-variety-of-cassava-on-cyanogenic-glucoside-and-starch-contentof-cassava-intend-ed-for-ighu-production-7-2 >.
JOSEPH, .EGBUHUZOR. "Effect Of Level Of Boiling And Variety Of Cassava On Cyanogenic Glucoside And Starch Content'of Cassava. Intend Ed For Ighu Production" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-level-of-boiling-and-variety-of-cassava-on-cyanogenic-glucoside-and-starch-contentof-cassava-intend-ed-for-ighu-production-7-2