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International Journal of Biochemistry Research & Review, ISSN: 2231-086X,Vol.: 20, Issue.: 3


Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic


L. Aba Toumnou1,2*, Kosh-Komba Ephrem1,2, Olivia Semboli2, Innocent Zinga1,2, G. I. Touckia3, Nguerepande Odilon3, Konguere Ernest4, S. Semballa1,2 and R. Ndjouenkeu5

1Laboratory of Biological and Agronomical Sciences for Development, Bangui, Central African Republic.

2Center of Studies and Research on Pharmacopoeia and Traditional African Medicine (CERPHAMETA), University of Bangui, Central African Republic.

3Superior Institue of Rural Development (ISDR), University of Bangui, Central African Republic.

4Central African Republic Institute of Agronomical Researches (ICRA), Bangui, Central African Republic.

5University of Ngaoudere, Cameroon.

Article Information
(1) Muhammad Farhan Jahangir Chughtai, National Institute of Food Science and Technology, Nutrition & Home Sciences, University of Agriculture Faisalabad, Pakistan.
(1) Mustafa Turkmen, Giresun University, Turkey.
(2) Pınar Nartop, Namık Kemal University, Turkey.
(3) German Antonio Arboleda Muñoz, Universidad Del Cauca, Colombia.
Complete Peer review History: http://www.sciencedomain.org/review-history/22568


Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. The aim of this study is to compare the effect of traditional and improved cassava processing in Cassava derived products. Data were analysed by unpaired student’s t-test at a confidence level of 95% (p<0.05). Carbohydrate, lipids, cyanogenic compounds and Humidity profile proved that there is variability between the measured parameters according to the traditional and improved cassava processing (p< 0, 0001).

Keywords :

Cassava; derivative products; technological treatment.

Full Article - PDF    Page 1-11

DOI : 10.9734/IJBCRR/2017/37522

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