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