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Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position.



Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves


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Cassava Production, Processing and Utilization in South Western Part of Ethiopia



Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products


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Novel Materials for Myco-Decontamination of Cyanide-Containing Wastewaters through Microbial Biotechnology



Biological treatment for the degradation of cyanide: A review



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Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products



Biodegradation of cyanide with Saccharomyces cerevisiae in Baijiu fermentation



Water-soluble AIE-active Fluorescent Organic Nanoparticles: Design, Preparation and Application for Specific Detection of Cyanide in Water and Food Samples.


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10.21608/ASEJAIQJSAE.2021.176110

Quality Assurance, Safety and Acceptability of Odourless Fufu Flour Produced from White and Yellow-Flesh Cassava using NSPRI-Technology


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10.1080/09593330.2021.1916088

Alkaline extracted cyanide from cassava wastewater and its sole induction of chromosomal aberrations on Allium cepa L. root tips.


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10.35219/FOODTECHNOLOGY.2021.1.04

Detoxification and nutritional enrichment of cassava waste pulp using Rhizopus oligosporus and Aspergillus niger


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10.51791/NJAP.V31I2.1816

Effect of feeding different levels of fermented and unfermented cassava tuber meals on performance of broilers


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10.9755/ejfa.2021.v33.i6.2716

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test


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10.3746/pnf.2021.26.1.92

Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (Dendrocalamus asper Back.)


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10.9734/jsrr/2021/v27i830421

Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru



Determining the effect of replacing composite flour mixture with cassava starch on nutritional and physical properties of chicken sausages


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10.31276/vjst.63(6).57-62

Study on drying bamboo shoots by Sasaki heat pump drying technology



Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour


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10.5772/INTECHOPEN.97879

Primary Quality Control Parameters for Cassava Raw Materials



Screening of Cyanide-Utilizing Bacteria from Rumen and In Vitro Evaluation of Fresh Cassava Root Utilization with Pellet Containing High Sulfur Diet


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10.51791/NJAP.V23I2.2248

EFFECT OF AEROBIC FERMENTATION OF CASSAVA ON THE NUTRIENT COMPOSITION OF ITS PRODUCT



MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS)


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10.9734/ejnfs/2021/v13i530425

Influence of Fertilizer on the Yield and Quality Parameters of Garri from Two Improved Cassava Cultivars (TME 419 and TMS 01/1412)



Caracterización de una bebida láctea instantánea enriquecida con harina de fibra de yuca (Manihot esculenta C.) secada por aspersión.



Morpho-qualitative characterization of ten local cassava accessions (Manihot esculenta crantz) in Njomb, Cameroon



Physicochemical Characterization of a liquid Effluent from a Refinery



Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends


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10.9734/AFSJ/2019/V11I130050

Fermentation Reduces Cyanide Content during the Production of Cassava Flours from Sweet and Bitter Cassava Tuber Varieties


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10.28933/gjee-2019-02-0409

INFLUENCE OF CASSAVA MILL EFFLUENT ON THE GROWTH RATE OF TWO SELECTED ARABLE CROP SPECIES (Zea Mays And Vigna Unguiculata L.)


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10.14710/REAKTOR.19.2.43-48

Nutritional Characteristics and Potential Applications of Flour Prepared from Indonesian Wild White Yam (Dioscorea esculenta L.)



Reduction of cyanide content of bitter almond and its oil using different treatments


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10.9734/afsj/2019/v13i330109

Microbiological Analysis, Cyanide and Moisture Content of Different Garri Samples



The kinetics of enzymes that involved in cassava fermentation produce by co-culture starter of two lactic acid bacteria


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10.30596/JASC.V2I2.3204

Analysis Of Business Feasibility Of Bio Solid Rubber (Bsr) As A Content Of Rubber Vibration


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10.31357/VJS.V22I2.4388.G3490

Sensory Profile, Nutritional and Shelf-Life Analysis of Cassava Par-Fried Frozen Slices Developed with Raw Cassava Roots



Nutrients and anti–nutrient content of sundried cassava starch extract pulp


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10.29238/TEKNOLABJOURNAL.V8I1.156

The concentration of NaCl soaking to decreasing cyanide levels in Gadung (Dioscorea hispida Dennst)


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