Cassava production and processing and impact on biological compounds

Landbrug og biologi

• biochemical compounds 100%
• carotenoids 23%
• cassava 72%
• cooking 13%
• coumarin 16%
• coumarins 17%
• cyanogenic glycosides 41%
• dry matter content 15%
• drying 10%
• fermentation 9%
• food preparation 18%
• frying 16%
• leaves 18%
• Manihot esculenta 17%
• nitrates 11%
• nutrients 8%
• oxalates 16%
• parenchyma (plant tissue) 15%
• phytic acid 15%
• plant anatomy 13%
• protein content 10%
• retting 20%
• saponins 14%
• shrubs 12%
• soaking 28%
• starch 10%
• tannins 12%
• trypsin inhibitors 15%
• unit process 22%
• vitamin A 14%