Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic
L. Aba Toumnou *
Laboratory of Biological and Agronomical Sciences for Development, Bangui, Central African Republic.
Kosh-Komba Ephrem
Laboratory of Biological and Agronomical Sciences for Development, Bangui, Central African Republic.
Olivia Semboli
Center of Studies and Research on Pharmacopoeia and Traditional African Medicine (CERPHAMETA), University of Bangui, Central African Republic.
G. I. Touckia
Superior Institue of Rural Development (ISDR), University of Bangui, Central African Republic
Nguerepande Odilon
Superior Institue of Rural Development (ISDR), University of Bangui, Central African Republic.
Konguere Ernest
Central African Republic Institute of Agronomical Researches (ICRA), Bangui, Central African Republic.
S. Semballa
Laboratory of Biological and Agronomical Sciences for Development, Bangui, Central African Republic.
R. Ndjouenkeu
University of Ngaoudere, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. The aim of this study is to compare the effect of traditional and improved cassava processing in Cassava derived products. Data were analysed by unpaired student’s t-test at a confidence level of 95% (p<0.05). Carbohydrate, lipids, cyanogenic compounds and Humidity profile proved that there is variability between the measured parameters according to the traditional and improved cassava processing (p< 0, 0001).
Keywords: Cassava, derivative products, technological treatment