Determination Of The Cyanide Content In Some Bitter Cassava Species In Parts Of Ohimini L.g.a Of Benue State

Abstract The cyanide Levels in two cassava varieties and some derived products was investigated. The study was conducted on fresh tubers by, sampling in three longitudinal positions (1/4: ½: ¾) and four radials (A, B, C and D). In addition the sampling of derived products was carried out by product types (chip dried, Garri and flour). Cyanide Contents were determined. Results showed that whatever the variety considered, there was no significant difference between the total HCN content in cassava slices (1/4; ½ ; ¾ ). Similarly, results from different layers did not highlight radial variability…