Skip navigation
Skip navigation

Simple method to reduce the cyanogen content of gari made from cassava

Bradbury, James; Denton, Ian


The lactic acid content of gari, was determined by pH titration to be about 10. g lactic acid/kg gari. As the size of the gari particles increased from 400 to >1000μm their total cyanide content increased from 5 to 21. ppm. The acetone cyanohydrin conten

CollectionsANU Research Publications
Date published: 2010
Type: Journal article
Source: Food Chemistry
DOI: 10.1016/j.foodchem.2010.05.020


File Description SizeFormat Image
01_Bradbury_Simple_method_to_reduce_the_2010.pdf235.86 kBAdobe PDFThumbnail

Items in Open Research are protected by copyright, with all rights reserved, unless otherwise indicated.

Updated:  17 November 2022/ Responsible Officer:  University Librarian/ Page Contact:  Library Systems & Web Coordinator