Engineered food supplement excipients from bitter cassava for minimisation of cassava processing waste in environment

Cassava Bran– Fish Processing Waste as Dry Season Feed Resources for Sheep in Nigeria Southern Guinea Savannah

Seasonal variability impact on livestock production and management stems from poor pasture quality and quantity as well as shortage of water. During wet season, there is usually sufficient quantity of pasture in good quality for animal consumption; but during dry season, there is always insufficient pasture as well as shortage of water for livestock consumption. As a result of these, exploratio...

Cassava Utilization in Food, Feed and Industry

Cassava contributes significantly to the nutrition and livelihood of up to 500 million people and thousands of processors and traders around the world. Besides serving as the primary staple food of millions of people in the tropics and subtropics, it can also be used as a carbohydrate source in animal feed. Cassava is used as a raw material in the manufacture of processed food, animal feed and ...

Factors Influencing Adoption of Improved Cassava Processing Technologies by Rural Women in Enugu State, Nigeria

  T he study examined factors influencing the adoption of improved cassava processing technologies. Interview schedule was used to collect information from 100 rural women involved in cassava processing. The average age of the respondents was 51 years and majority (77%) had formal education. The women’s main source of information on the improved cassava processing technologies was through the W...

Simultaneous Saccharification and Fermentation of Cassava Waste for Ethanol Production

Processing of cassava roots to remove cyanogens

A simple equation is developed between the total cyanide contents of cassava root parenchyma and the processed product with the % retention of cyanide on processing. This equation is applied to different methods of processing used worldwide. Thus to produce cassava flour of 10mg HCN equivalents/kg flour (ppm), the WHO safe level, by sun drying or heap fermentation requires starting with sweet c...