Cyanide Content of Organic Cassava Flour

Conventional processing of Cassava is aimed to reach 10 ppm of HCN content in the final product. For an organic processing does this benchmark differ? Do we ha…

1. Food R&D Emeritus reply

   You should read the article abouts Standards and Guidelines of Cassava products for export written by your fellow Nigerian : L.O.Sanni. and Y.Alaya... IIRC Its from.thatAbekouta a…

2. Food R&D Emeritus reply

   FYI Organically or conventionally produced cassava flour still Have cyanides and the acceptable limit is applied in general..so it makes no difference at all...

3. Food & Material Scientist reply

   You may also read this: https://onlinelibrary.wiley.com/doi/full/10.1111/j.1541 4337.2008.00064.x (I guess there are many places where cassava is considered as the staple food, an…