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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 56 |
| Chapters | 5 |
| Methodology | Scientific |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0154 |
Abstract
COMPARATIVE ASSESSMENT OF THE CYANIDE CONTENT OF VARIOUS CASSAVA FOOD PRODUCTS (GARRI, FUFU, WET ABACHA AND DRY ABACHA) SOLD IN IMT CAMPUS 3ABSTRACTThis 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 cassava products were sourced from the food vendors in campus 3 and were taken to food chemistry laboratory and their cyanogenic content were determined using the alkaline picrate method. From the result, it showed that wet Abacha recorded the highest …
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Full material
₦ 5,000 $(29)
| Pages | 56 |
| Delivery | Instant, after payment |