Determination of the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State

1. DETERMINATION OF THE CYANIDE CONTENT IN SOME BITTER CASSAVA SPECIES IN PARTS OF OHIMINI L.G.A OF BENUE STATE

Abstract The cyanide Levels in two cassava varieties and some derived products was investigated. The study was conducted on fresh tubers by, sampling in three longitudinal positions (1/4: ½: ¾) and four radials (A, B, C and D). In... Continue Reading

Type:Project
ID:SLT0122
Department:Science Lab Technology
Pages:56

2. DETERMINATION OF THE CYANIDE CONTENT IN SOME BITTER CASSAVA SPECIES IN PARTS OF OHIMINI L.G.A OF BENUE STATE

CHAPTER ONE INTRODUCTION 1.1 Background to the Study Cassava (Manihot esculenta crantz) is a perennial crop native to tropical America [1, 2]. It originated from Brazil and was introduced to Africa by Portuguese traders in the 16° century... Continue Reading

Type:Project
ID:CHM0073
Department:Chemistry
Pages:57

3. Determination of the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State

This project work was carried out to determine the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State and finding out the best method to considerably reduce the high content in the cassava.... Continue Reading

Type:Project
ID:CHM0072
Department:Chemistry
Pages:57

4. Determination of the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State

This project work was carried out to determine the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State and finding out the best method to considerably reduce the high content in the cassava.... Continue Reading

Type:Project
ID:CHM0081
Department:Chemistry
Pages:57

5. DETERMINATION OF HYDROGEN CYANIDE IN CASSAVA

ABSTRACT Cassava is one of the major dietary stable for a large percentage of the population of tropical Africa and other parts of the world, and is likely to remain the biggest single source of calories for the poor in the continents. An important drawback to increase cassava use for human and animal... Continue Reading

Type:Project
ID:SLT0157
Department:Science Lab Technology
Pages:63

6. COMPARATIVE ASSESSMENT OF THE CYANIDE CONTENT OF VARIOUS CASSAVA FOOD PRODUCTS (GARRI, FUFU, WET ABACHA AND DRY ABACHA) SOLD IN IMT CAMPUS 3

ABSTRACT This study was aimed at investigating the comparative assessment of the cyanide content of various cassava food products (Garri, Fufu, Wet Abacha and Dry Abacha) sold in IMT campus 3. Samples of the... Continue Reading

Type:Project
ID:FTE0154
Department:Food Technology
Pages:56

7. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN

(Sphenostylis Stenocarpa) ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours... Continue Reading

Type:Project
ID:FTE0031
Department:Food Technology
Pages:53

8. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as... Continue Reading

Type:Project
ID:FTE0086
Department:Food Technology
Pages:41

9. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served... Continue Reading

Type:Project
ID:FTE0207
Department:Food Technology
Pages:41

10. DETERMINATION OF MINERAL CONCENTRATION OF BITTER LEAF

ABSTRACT This study were conducted on the mineral concentration of (vernonia amygdalina) through the analysis of some physiological important mineral. The sample procured, sun- dried, grounded and digested. The digested sample were analyzed for the concentration of sodium, potassium, calcium,... Continue Reading

Type:Project
ID:SLT0159
Department:Science Lab Technology
Pages:44

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