International Journal of Forensic Research(IJFR)

Lecturer and Researcher of Horticulture, Debre Birhan University, Ethiopia

Publications

• Review Article   
  Review on Effect of Processing on Cassava Anti-Nutritional Factors and Impacts on Health
  Author(s): Lamrot W Mariam* and Fikrte Woldeyes
  
  Cassava is a valuable source of food for developing countries, Different processing techniques exist to remove cyanogens andt heir effectiveness depends on the processing steps and the sequence utilized, and it often is time-dependent. The proximate composition of raw and boiled cassava tubers was not significantly different (P> 0.05), except in moisture, fat, carbohydrate and Energy value. High levels of the antinutrients in raw cassava tubers (20.56mg/100g Tannins; 1,16mg/100g oxalate and 3.36mg/100g phytate) make them unsafe and unsuitable for human consumption except after processing. Crushing and sun-drying cassava roots made into flour removes 96% to 99% of total cyanogens, whereas soaking and sun-drying into lafun or fufu, or soaking and fermenting and roasting into gari or farina, removes about 98% of cyanogens. For cassava leaves, which have 10 times more cyanogens than ro.. Read More»
  

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