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Determination of Residual Hydrocyanic Acid (HCN) in White and Yellow Garri Flour Processed from Cassava (Manihot Esculata Crantz)

Author Affiliations

  • 1Department of Chemistry, Delta State University, P.M.B. 1 Abraka, NIGERIA

Res.J.chem.sci., Volume 2, Issue (12), Pages 78-80, December,18 (2012)


Twenty samples of white and yellow garri flour produced from cassava (Manihot esculenta Crantz) that were processed for 0, 24, 48, 72 and 96 hours using the combination methods of grating, dewatering, fermentation and frying were analysed for residual hydrocyanic acid concentration using the Spectrophotometeric alkaline Picrate method, (AOAC, 2000). Analysis of results showed that the mean concentration and percentage of HCN concentration lost to processing from 0 to 96 hours in white and yellow garri flour are not significantly different. Therefore, the length of processing time and the combination of grating, dewatering, fermentation and frying methods are responsible for the removal of HCN in both white and yellow garri flour.


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