TY - JOUR AU - Odoemelam, Chiemela S. AU - Percival, Benita AU - Ahmad, Zeeshan AU - Chang, Ming-Wei AU - Scholey, Dawn AU - Burton, Emily AU - Okafor, Polycarp N. AU - Wilson, Philippe B. PY - 2020 DA - 2020/07/11 TI - Characterization of yellow root cassava and food products: investigation of cyanide and β-carotene concentrations JO - BMC Research Notes SP - 333 VL - 13 IS - 1 AB - Cyanide is a highly toxic compound, and the consumption of products containing cyanide is a significant public health concern. Conversely, β-carotene possesses essential nutritional attributes for human health, therefore the characterisation and quantification of both compounds in food products is fundamental. Herein, cyanide and β-carotene levels in two flours produced from the roots of two varieties of cassava (Manihot esculenta crantz), namely UMUCASS-38(TMS 01/1371) and NR-8082, and their associated food products were detected and quantified. SN - 1756-0500 UR - https://doi.org/10.1186/s13104-020-05175-2 DO - 10.1186/s13104-020-05175-2 ID - Odoemelam2020 ER -