Samples Moisture (%) Ash (%) Protein (%) Crude Fat (%) Crude Fibre (%) Carbohydrate (%) HCN (mg/kg)
SD2 8.39 ± 0.57ab 1.56 ± 0.10b 1.52 ± 0.09a 1.36 ± 0.23b 2.49 ± 0.31a 84.61 ± 1.20ab 1.14 ± 0.23b
SD3 9.74 ± 0.20bc 1.54 ± 0.05b 1.23 ± 0.71a 1.37 ± 0.64b 2.43 ± 0.07a 83.69 ± 1.67ab 0.71 ± 0.13a
OV 50.2 7.31 ± 2.02a 1.64 ± 0.03b 1.22 ± 0.06a 1.01 ± 0.75ab 2.34 ± 0.56a 86.48 ± 3.42b 1.18 ± 0.15b
OV50.3 11.04 ± 0.00c 1.55 ± 0.13b 1.63 ± 0.15a 1.03 ± 0.78ab 2.37 ± 0.09a 82.38 ± 1.15a 0.82 ± 0.11ab
OV70.2 9.24 ± 0.61b 1.70 ± 0.21b 1.31 ± 0.48a 0.34 ± 0.02a 2.26 ± 0.17a 85.15 ± 1.49ab 1.19 ± 0.16b
OV70.3 9.35 ± 0.28b 1.70 ± 0.14b 1.69 ± 0.26a 0.53 ± 0.04ab 2.45 ± 0.52a 84.28 ± 1.24ab 1.02 ± 0.18ab
Control 9.05 ± 0.14b 1.33 ± 0.02a 1.61 ± 1.21a 1.40 ± 0.10b 2.47 ± 0.82a 84.14 ± 1.29ab 1.06 ± 0.04ab
SD2, Sun dried chips (soaked three days and pressed three days)
SD3, Sun dried chips (soaked four days and pressed two days)
OV 50 2, Oven dried chips at 50°C (soaked three days and pressed three days)
OV 50 3, Oven dried chips at 50°C (soaked four days and pressed two days)
OV 70 2, Oven dried chips at 70°C (soaked three days and pressed three days)
OV 70 3, Oven dried chips at 70°C (soaked four days and pressed two days)
Control, Processed from fresh cassava tubers
Value with similar letters in the same column are not significantly (p < 0.05) different.
Table 1: Proximate composition and Cyanide content of gari samples.