Table 1

Samples	Moisture (%)	Ash (%)	Protein (%)	Crude Fat (%)	Crude Fibre (%)	Carbohydrate (%)	HCN (mg/kg)
SD2	8.39 ± 0.57^ab	1.56 ± 0.10^b	1.52 ± 0.09^a	1.36 ± 0.23^b	2.49 ± 0.31^a	84.61 ± 1.20^ab	1.14 ± 0.23^b
SD3	9.74 ± 0.20^bc	1.54 ± 0.05^b	1.23 ± 0.71^a	1.37 ± 0.64^b	2.43 ± 0.07^a	83.69 ± 1.67^ab	0.71 ± 0.13^a
OV 50.2	7.31 ± 2.02^a	1.64 ± 0.03^b	1.22 ± 0.06^a	1.01 ± 0.75^ab	2.34 ± 0.56^a	86.48 ± 3.42^b	1.18 ± 0.15^b
OV50.3	11.04 ± 0.00^c	1.55 ± 0.13^b	1.63 ± 0.15^a	1.03 ± 0.78^ab	2.37 ± 0.09^a	82.38 ± 1.15^a	0.82 ± 0.11^ab
OV70.2	9.24 ± 0.61^b	1.70 ± 0.21^b	1.31 ± 0.48^a	0.34 ± 0.02^a	2.26 ± 0.17^a	85.15 ± 1.49^ab	1.19 ± 0.16^b
OV70.3	9.35 ± 0.28^b	1.70 ± 0.14^b	1.69 ± 0.26^a	0.53 ± 0.04^ab	2.45 ± 0.52^a	84.28 ± 1.24^ab	1.02 ± 0.18^ab
Control	9.05 ± 0.14^b	1.33 ± 0.02^a	1.61 ± 1.21^a	1.40 ± 0.10^b	2.47 ± 0.82^a	84.14 ± 1.29^ab	1.06 ± 0.04^ab

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.