Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic

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).