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    Cyanide concentration of fried cassava chips and its effect on chip taste

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    U86ArtAlmazanCyanideNothomNodev.pdf (480.2Kb)
    Date
    1986
    Author
    Almazan, A.M.
    Type
    Journal Article
    Journal Article
    Metadata
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    Abstract/Description
    Fried chips prepared from cassava tuber or flour are consumed as snack in some Asian countries such as India, Indonesia, Malaysia and the Philippines. Chips made from fresh tubers were similar to potato chips and contained safe levels of cyanide, if low-cyanide varieties were used. Those processed from flour, often called Kroepeck, also contained minimal cyanide if the flour was obtained from low-cyanide clones. The colour and taste of Kroepeck also depended on the cassava variety.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/4132
    IITA Subjects
    Cassava; Food Security; Food Systems
    Agrovoc Terms
    Cassava; Cyanide; Sweet Potatoes; Food Security
    Regions
    Africa; Asia; West Africa; Southeast Asia
    Countries
    Indonesia; Malaysia; Philippines
    Collections
    • Journal and Journal Articles5283
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