Effect of processing conditions on cyanide content and colour of cassava flours from West Africa

Franck Hongbete; Christian Mestres; Noeuml;l Akissoe; Mathurin Coffi Nago

doi:10.5897/AJFS.9000096

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 976

Full Length Research Paper

Effect of processing conditions on cyanide content and colour of cassava flours from West Africa

Franck Hongbété1,3, Christian Mestres2*, Noël Akissoé1 and Mathurin Coffi Nago1

1Centre Régional de Nutrition et d’Alimentation Appliquées, CERNA-UAC/FSA, 01 BP 526 Cotonou, Bénin. 2CIRAD/UMR QualiSud, TA 70/16, 73 rue J. F. Breton, 34 398 Montpellier Cedex 5, France. 3Faculté d’Agronomie, Université de Parakou, BP 123 Parakou, Bénin.
Email: [email protected]

Article Number - 4DD3C1A17348
Vol.3(1), pp. 001-006 , January 2009
https://doi.org/10.5897/AJFS.9000096

Accepted: 22 December 2008
Published: 31 January 2009

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.