Subject: Processing and cyanogen removal
163. Eliminating cyanogens from cassava through processing: technology and tradition
Olusegun L. Oke
175. Cassava in Amazonia: lessons in utilization and safety from native peoples
Darna L. Dufour
183. Processing approaches to optimising raw materials and end product quality in the production of cassava flours
Gerard M.O'Brien, Deborah M.Jones, Christopher C. Wheatley, and Teresa Sanchez
193. Evaluation of the effect of various processing techniques on cyanogen content reduction in cassava
Bala Nambisan
203. Processing of cassava leaves for human consumption
Mpoko Bokanga
209. Cyanogen reduction during lactic fermentation of cassava
Andrew Westby and B.K. Choo
217. Making safe flour from bitter cassava by indigenous solid substrate fermentation
A. J. Alexander Essers
225. Processing of cassava roots in Brazil: safety implications
Marney Pascoli Cereda
227. Safety aspects of processing cassava to Gari in Nigeria
Morenike O. Sanni, Abiodun O. Sobaminwa, C. Modupe Eyinla and Hans Rosling
233. Reduction of cyanogen levels during sun-drying of cassava in Tanzania
Nicholas L. V. Mlingi and Zoe Bainbridge