High quality cassava flour (HQCF) is one of the products derivable from cassava roots. Drying in HQCF production is a complex operation which changes the quality of a product physically and chemically. Thus, it is important to investigate some quality attributes of high quality cassava flour obtained from solar and flash drying methods and compare these with the acceptable standard values. Two improved cassava varieties (TMS98/0510 and TMS98/0505) were planted and harvested at different developmental stages of 7, 9 and 12 months after planting. The roots were processed into HQCF within 24 h of harvest using mechanized and solar dryers. The physicochemical properties: moisture, crude fibre, carbohydrate, pH, and cyanide contents of the flour samples were determined using standard laboratory procedures. Effect of variety, age at harvest, and drying method as well as their interactive effects were then statistically assessed on these properties. There was a significant difference in pH and cyanide contents of HQCF samples from the two cassava varieties. With respect to the carbohydrate and moisture contents, the variety, age, and drying method interaction had no significant (p > 0.05) effect while interaction significantly affected the pH, cyanide, and crude fibre contents. However, the values obtained in all the HQCF samples were within acceptable limits.

Agiriga, A.N. and Iwe, M.O. (2016) ‘Optimization of chemical properties of cassava varieties harvested at different times using response surface methodology’, American Journal of Advanced Food Science and Technology 4(1): 10–21 <http://dx.doi.org/10.7726/ajafst.2016.1002>.

Ajibola, G.O. and Olapade, A.A. (2017) ‘Effects of drying methods on nutritional quality of pro-vitamin A cassava (Manihot esculenta Crantz) flours’, Annals: Food Science and Technology 18(3): 2017.

Aloys, N. and Ming, Z.H. (2006) ‘Traditional cassava foods in Burundi’, Food Reviews International 22: 1–27 <https://doi.org/10.1080/87559120500379761>.

Aryee, F.N.A., Oduro, I., Ellis, W.O. and Afuakwa, J.J. (2006) ‘The physicochemical properties of flour samples from the roots of 31 varieties of cassava’, Food Control 17: 916–22 <http://dx.doi.org/10.1016/j.foodcont.2005.06.013>.

Association of Official Analytical Chemistry (AOAC) (2005) Official Methods of Analysis (18th edn), Washington, DC: AOAC.

Bakayoko, S., Kouadio, K.K. ., Soro, D., Tschannen, A., Nindjin, C., Dao, D. and Girardin, O. (2012) ‘Rendements en tubercules frais et teneurs en matière sèche de soixante-dix nouvelles variétés de manioc (Manihot esculenta Crantz) cultivéesdans le centre de la Côte d’Ivoire’, Journal of Animal & Plant Sciences 14(2): 1961–77.

Balagopalan, C. (2002) ‘Cassava utilization in food, feed and industry’, in R.J. Hillocks, J.M. Tresh and A.C. Belloti (eds), Cassava: Biology Production and Utilization, pp. 301–18, Colombia: CIAT.

Bokanga, M., Ekanayake, I.J., Dixon, A.G.O. and Porto, M.C.M. (1994) ‘Genotype-environment interactions for cyanogenic potential in cassava’, Acta Horticulturae 375: 131–9.

Cardoso, P.A., Mirione, E. and Ernesto, M. (2005) ‘Processing of cassava roots to remove cyanogens’, Journal of Food Composition and Analysis 18: 451–60 <http://dx.doi.org/10.1016/j.jfca.2004.04.002>.

Chotineeranat, S., Suwansichon, T., Chompreeda, P., Piyachomkwan, K., Vichukit, V., Sriroth, K. and Haruthaithanasan, V. (2006) ‘Effect of root ages on the quality of low cyanide cassava flour from Kasetsart 50’, Kasetsart Journal: Natural Science 40: 694–701.

Codex Alimentarius Commission (CAC) (2009) Discussion Paper on Cyanogenic Glycosides. Joint FAO/WHO Food Standards Programme Codex Committee on Contaminants in Foods Third session, Rotterdam, the Netherlands.

Dixon, A.G.O., Asiedu, R. and Bokanga, M. (1994) ‘Breeding of cassava for low cyanogenic potential: problems, progress and prospects’, Acta Horticulturae 375: 153–61.

Egunlety, M. and Aworh, O.C. (1990) ‘Production and physicochemical properties of tempeh fortified maize bread weaning food’, Nigerian Food Journal 70: 92–102.

Eleazu, C., Eleazu, K., Awa, E. and Chukwuma, S. (2012) ‘Comparative study of the phytochemical composition of the leaves of five Nigerian medicinal plants’, Journal of Biotechnology and Pharmaceutical Research 3: 42–6 <http://dx.doi.org/10.3923/ajft.2012.642.649>.

Eswara, A.R. and Ramaskrishnarao, M. (2012) ‘Solar energy in processing: a critical appraisal’, Journal of Food Science and Technology 50(2): 209–27 <http://dx.doi.org/10.1007/s13197-012-0739-3>.

FAO (2007) Guía técnica para producción y análisis de almidón de Yuca [online], Rome: FAO <www.fao.org/docrep/010/a1028s/a1028s00.htm> [accessed 12 December 2017].

FAO (2014) The State of Food Insecurity in the World: Strengthening the Enabling Environment for Food Security and Nutrition, FAO: Rome.

FAO/WHO (2002) Codex Standard for Edible Cassava Flour, Codex Standard 238–2003, Rome, Italy: Food and Agriculture Organization and World Health Organization of the United Nations.

Hahn, S.K. and Keyser, J. (1985) ‘Cassava: a basic food of Africa’, Outlook on Agriculture 4: 95–100.

Hahn, S.K., Mahunyu, N.M., Ofoo, J.A., Msabaha, M.A.M., Lutaladio, N.B. and Dahniya, M.T. (1987) ‘Root crops and the African food crisis’, in E.R. Terry, M.O. Akoroda and O.B. Arene (eds.), Proceedings of the Third Technical Symposium of the International Society for Tropical Root Crops, African Branch, Owerri, Nigeria, pp. 24–29, Ottawa, ON, Canada: IDRC-28C.

Hassan, S.W., Umar, R.A., Maishanu, H.M., Matazu, I.K., Faruk, U.Z. and Sani, A.A. (2007) ‘The effects of drying methods on nutrients and non-nutrients composition of leaves of Gynandropsis gynandra (Capparaceae)’, Asian Journal of Biochemistry 2: 349–53 <http://dx.doi.org/10.3923/ajb.2007.349.353>.

Iglesias, C.A., Sanchez, T. and Yeoh, H.H. (2002) ‘Cyanogens and linamarase activities in storage roots of cassava plants from breeding program’, Journal of Food Composition and Analysis 15: 379–87.

Ikediobi, C., Onyia, G. and Eluwah, G. (1980) ‘A rapid and inexpensive enzymatic assay for total cyanide in cassava and cassava products’, Agricultural and Biological Chemistry 44: 2803–9.

Maziya-Dixon, B., Dixon, A.G.O. and Adebowale, A-R.A. (2007) ‘Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties’, International Journal of Food Science and Technology 42: 969–76 <https://doi.org/10.1111/j.1365-2621.2006.01319.x>.

Milena, L., Maria, D.F., Arianna, R. and Dante, M.F. (2013) ‘Improved processing methods to reduce the total cyanide content of cassava roots from Burundi’, Africa Journal of Biotechnology 12(19): 2685–91 <http://dx.doi.org/10.5897/AJB2012.2989201 ISSN 1684–5315>.

Morris, A., Barnett, A. and Burrows, O. (2004) ‘Effects of processing on nutrient content of foods’, Cajarticles 37: 160–4.

Mujumdar, A.S. and Devahastin, S. (2000) ‘Fundamental principles of drying’, in S. Devahastin (ed.), Mujumdar’s Practical Guide to Industrial Drying, Chapter 1, Montreal, Canada: Exergex Corp.

Myriam Vitovec (2015) ‘Benchmark for mechanized cassava processing’ [online], CGIAR, Research Program on Roots, Tubers and Bananas <www.rtb.cgiar.org/blog/2015/09/09/benchmark-for-mechanized-cassava-processing/> [accessed 31 January 2018].

Nwabueze, T.U. and Anoruoh, G.A. (2011) ‘Evaluation of flour and extruded noodles from eight cassava mosaic disease (cmd)-resistant varieties’, Food and Bioprocess Technology 4: 80–91.

Nweke, F.I., Dunstan, S. and John, L. (2002) The Cassava Transformation: Africa’s Best Kept Secret, East Lansing, MI: Michigan State University Press, pp. 10–21.

Olugboji, O.O. (1987) Biochemical Studies on the Cyanide Content of Malted Sorghum (Sorghum bicolor L. Moench) and Sorghum Products and the Fate of Sorghum Dhurrin in the Rat, MSc thesis, Ahmadu Bello University, Zaria, Nigeria.

Oluwole, O.B., Olatunji, O.O. and Odunfa, S.A. (2004) ‘A process technology for conversion of dried cassava chips into gari’, Journal of Food Science and Technology 22: 65–77 <http://dx.doi.org/10.4314/nifoj.v22i1.33570>.

Onwuka, G.I. (2005) Food Analysis and Instrumentation, Lagos: Naphtali Prints, pp. 133–40.

Sakyi-Dawson, E., Lamptey, J.A., Johnson, P-N T., Annor, G.A. and Budu, A. (2006) Effects of Processing Method on the Chemical Composition and Rheological Properties of Flour from Four New Cassava Varieties, Toronto: International Union of Food Science and Technology, pp. 947–8.

Sánchez, T., Salcedo, E., Ceballos, H., Dufour, D., Mafla, G., Morante, N., Calle, F., Pérez, J.C., Debouck, D., Jaramillo, G. and Moreno, I.X. (2009) ‘Screening of starch quality traits in cassava (Manihot esculenta Crantz)’, Starch/Starke 6: 12–9 <https://dx.doi.org/10.1002/star.200800058>.

Sanni, L.O. (1999) Effect of Chemical, Physiochemical and Sensory Qualities of Fufu from Cassava, unpublished PhD thesis, University of Ibadan, Nigeria.

Sanni, L., Maziya-Dixon, B., Akanya, J., Okoro, C.I., Alaya, Y., Egwuonwu, C.V., Okechukwu, R. Ezedinma, C., Akoroda, M., Lemchi, J., Okoro, E. and Dixon, A. (2005) Standards for Cassava Products and Guidelines for Export, Ibadan, Nigeria: IITA.

Sanni, L. Maziya-Dixon, B., Onabolu, A.O., Arowosafe, B.E., Okoruwa, A.E., Okechukwu, R.U., Dixon, A.G.O., Waziri, A.D.I., Ilona, P., Ezedinma, C., Ssemakula, G., Lemchi, A.M., Ogbe, F., Tarawali, G., Okoro, E. and Geteloma, C. (2006) Cassava Recipe for Household Food Security, Ibadan, Nigeria: International Institute of Tropical Agriculture (IITA) Integrated Cassava Project.

Shittu, T., Dixon, A., Awonorin, S., Sanni, L. and Maziya-Dixon, B. (2008) ‘Bread from composite cassava–wheat flour: effect of cassava genotype and nitrogen fertilizer on bread quality’, Food Research International 41: 569–78 <https://dx.doi.org/10.1016/j.foodres.2008.03.008>.

Standards Organization of Nigeria (SON) (2004) Standard for Edible Cassava Flour, NIS 344: 2004, Lagos, Nigeria: SON.

Taiwo, K.A. (2006) ‘Utilization potentials of cassava in Nigeria: the domestic and industrial products’, Food Reviews International 22(1): 29–42 <https://doi.org/10.1080/87559120500379787>.

Agiriga, A.N. and Iwe, M.O. (2016) ‘Optimization of chemical properties of cassava varieties harvested at different times using response surface methodology’, American Journal of Advanced Food Science and Technology 4(1): 10–21 <http://dx.doi.org/10.7726/ajafst.2016.1002>.

Ajibola, G.O. and Olapade, A.A. (2017) ‘Effects of drying methods on nutritional quality of pro-vitamin A cassava (Manihot esculenta Crantz) flours’, Annals: Food Science and Technology 18(3): 2017.

Aloys, N. and Ming, Z.H. (2006) ‘Traditional cassava foods in Burundi’, Food Reviews International 22: 1–27 <https://doi.org/10.1080/87559120500379761>.

Aryee, F.N.A., Oduro, I., Ellis, W.O. and Afuakwa, J.J. (2006) ‘The physicochemical properties of flour samples from the roots of 31 varieties of cassava’, Food Control 17: 916–22 <http://dx.doi.org/10.1016/j.foodcont.2005.06.013>.

Association of Official Analytical Chemistry (AOAC) (2005) Official Methods of Analysis (18th edn), Washington, DC: AOAC.

Bakayoko, S., Kouadio, K.K. ., Soro, D., Tschannen, A., Nindjin, C., Dao, D. and Girardin, O. (2012) ‘Rendements en tubercules frais et teneurs en matière sèche de soixante-dix nouvelles variétés de manioc (Manihot esculenta Crantz) cultivéesdans le centre de la Côte d’Ivoire’, Journal of Animal & Plant Sciences 14(2): 1961–77.

Balagopalan, C. (2002) ‘Cassava utilization in food, feed and industry’, in R.J. Hillocks, J.M. Tresh and A.C. Belloti (eds), Cassava: Biology Production and Utilization, pp. 301–18, Colombia: CIAT.

Bokanga, M., Ekanayake, I.J., Dixon, A.G.O. and Porto, M.C.M. (1994) ‘Genotype-environment interactions for cyanogenic potential in cassava’, Acta Horticulturae 375: 131–9.

Cardoso, P.A., Mirione, E. and Ernesto, M. (2005) ‘Processing of cassava roots to remove cyanogens’, Journal of Food Composition and Analysis 18: 451–60 <http://dx.doi.org/10.1016/j.jfca.2004.04.002>.

Chotineeranat, S., Suwansichon, T., Chompreeda, P., Piyachomkwan, K., Vichukit, V., Sriroth, K. and Haruthaithanasan, V. (2006) ‘Effect of root ages on the quality of low cyanide cassava flour from Kasetsart 50’, Kasetsart Journal: Natural Science 40: 694–701.

Codex Alimentarius Commission (CAC) (2009) Discussion Paper on Cyanogenic Glycosides. Joint FAO/WHO Food Standards Programme Codex Committee on Contaminants in Foods Third session, Rotterdam, the Netherlands.

Dixon, A.G.O., Asiedu, R. and Bokanga, M. (1994) ‘Breeding of cassava for low cyanogenic potential: problems, progress and prospects’, Acta Horticulturae 375: 153–61.

Egunlety, M. and Aworh, O.C. (1990) ‘Production and physicochemical properties of tempeh fortified maize bread weaning food’, Nigerian Food Journal 70: 92–102.

Eleazu, C., Eleazu, K., Awa, E. and Chukwuma, S. (2012) ‘Comparative study of the phytochemical composition of the leaves of five Nigerian medicinal plants’, Journal of Biotechnology and Pharmaceutical Research 3: 42–6 <http://dx.doi.org/10.3923/ajft.2012.642.649>.

Eswara, A.R. and Ramaskrishnarao, M. (2012) ‘Solar energy in processing: a critical appraisal’, Journal of Food Science and Technology 50(2): 209–27 <http://dx.doi.org/10.1007/s13197-012-0739-3>.

FAO (2007) Guía técnica para producción y análisis de almidón de Yuca [online], Rome: FAO <www.fao.org/docrep/010/a1028s/a1028s00.htm> [accessed 12 December 2017].

FAO (2014) The State of Food Insecurity in the World: Strengthening the Enabling Environment for Food Security and Nutrition, FAO: Rome.

FAO/WHO (2002) Codex Standard for Edible Cassava Flour, Codex Standard 238–2003, Rome, Italy: Food and Agriculture Organization and World Health Organization of the United Nations.

Hahn, S.K. and Keyser, J. (1985) ‘Cassava: a basic food of Africa’, Outlook on Agriculture 4: 95–100.

Hahn, S.K., Mahunyu, N.M., Ofoo, J.A., Msabaha, M.A.M., Lutaladio, N.B. and Dahniya, M.T. (1987) ‘Root crops and the African food crisis’, in E.R. Terry, M.O. Akoroda and O.B. Arene (eds.), Proceedings of the Third Technical Symposium of the International Society for Tropical Root Crops, African Branch, Owerri, Nigeria, pp. 24–29, Ottawa, ON, Canada: IDRC-28C.

Hassan, S.W., Umar, R.A., Maishanu, H.M., Matazu, I.K., Faruk, U.Z. and Sani, A.A. (2007) ‘The effects of drying methods on nutrients and non-nutrients composition of leaves of Gynandropsis gynandra (Capparaceae)’, Asian Journal of Biochemistry 2: 349–53 <http://dx.doi.org/10.3923/ajb.2007.349.353>.

Iglesias, C.A., Sanchez, T. and Yeoh, H.H. (2002) ‘Cyanogens and linamarase activities in storage roots of cassava plants from breeding program’, Journal of Food Composition and Analysis 15: 379–87.

Ikediobi, C., Onyia, G. and Eluwah, G. (1980) ‘A rapid and inexpensive enzymatic assay for total cyanide in cassava and cassava products’, Agricultural and Biological Chemistry 44: 2803–9.

Maziya-Dixon, B., Dixon, A.G.O. and Adebowale, A-R.A. (2007) ‘Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties’, International Journal of Food Science and Technology 42: 969–76 <https://doi.org/10.1111/j.1365-2621.2006.01319.x>.

Milena, L., Maria, D.F., Arianna, R. and Dante, M.F. (2013) ‘Improved processing methods to reduce the total cyanide content of cassava roots from Burundi’, Africa Journal of Biotechnology 12(19): 2685–91 <http://dx.doi.org/10.5897/AJB2012.2989201 ISSN 1684–5315>.

Morris, A., Barnett, A. and Burrows, O. (2004) ‘Effects of processing on nutrient content of foods’, Cajarticles 37: 160–4.

Mujumdar, A.S. and Devahastin, S. (2000) ‘Fundamental principles of drying’, in S. Devahastin (ed.), Mujumdar’s Practical Guide to Industrial Drying, Chapter 1, Montreal, Canada: Exergex Corp.

Myriam Vitovec (2015) ‘Benchmark for mechanized cassava processing’ [online], CGIAR, Research Program on Roots, Tubers and Bananas <www.rtb.cgiar.org/blog/2015/09/09/benchmark-for-mechanized-cassava-processing/> [accessed 31 January 2018].

Nwabueze, T.U. and Anoruoh, G.A. (2011) ‘Evaluation of flour and extruded noodles from eight cassava mosaic disease (cmd)-resistant varieties’, Food and Bioprocess Technology 4: 80–91.

Nweke, F.I., Dunstan, S. and John, L. (2002) The Cassava Transformation: Africa’s Best Kept Secret, East Lansing, MI: Michigan State University Press, pp. 10–21.

Olugboji, O.O. (1987) Biochemical Studies on the Cyanide Content of Malted Sorghum (Sorghum bicolor L. Moench) and Sorghum Products and the Fate of Sorghum Dhurrin in the Rat, MSc thesis, Ahmadu Bello University, Zaria, Nigeria.

Oluwole, O.B., Olatunji, O.O. and Odunfa, S.A. (2004) ‘A process technology for conversion of dried cassava chips into gari’, Journal of Food Science and Technology 22: 65–77 <http://dx.doi.org/10.4314/nifoj.v22i1.33570>.

Onwuka, G.I. (2005) Food Analysis and Instrumentation, Lagos: Naphtali Prints, pp. 133–40.

Sakyi-Dawson, E., Lamptey, J.A., Johnson, P-N T., Annor, G.A. and Budu, A. (2006) Effects of Processing Method on the Chemical Composition and Rheological Properties of Flour from Four New Cassava Varieties, Toronto: International Union of Food Science and Technology, pp. 947–8.

Sánchez, T., Salcedo, E., Ceballos, H., Dufour, D., Mafla, G., Morante, N., Calle, F., Pérez, J.C., Debouck, D., Jaramillo, G. and Moreno, I.X. (2009) ‘Screening of starch quality traits in cassava (Manihot esculenta Crantz)’, Starch/Starke 6: 12–9 <https://dx.doi.org/10.1002/star.200800058>.

Sanni, L.O. (1999) Effect of Chemical, Physiochemical and Sensory Qualities of Fufu from Cassava, unpublished PhD thesis, University of Ibadan, Nigeria.

Sanni, L., Maziya-Dixon, B., Akanya, J., Okoro, C.I., Alaya, Y., Egwuonwu, C.V., Okechukwu, R. Ezedinma, C., Akoroda, M., Lemchi, J., Okoro, E. and Dixon, A. (2005) Standards for Cassava Products and Guidelines for Export, Ibadan, Nigeria: IITA.

Sanni, L. Maziya-Dixon, B., Onabolu, A.O., Arowosafe, B.E., Okoruwa, A.E., Okechukwu, R.U., Dixon, A.G.O., Waziri, A.D.I., Ilona, P., Ezedinma, C., Ssemakula, G., Lemchi, A.M., Ogbe, F., Tarawali, G., Okoro, E. and Geteloma, C. (2006) Cassava Recipe for Household Food Security, Ibadan, Nigeria: International Institute of Tropical Agriculture (IITA) Integrated Cassava Project.

Shittu, T., Dixon, A., Awonorin, S., Sanni, L. and Maziya-Dixon, B. (2008) ‘Bread from composite cassava–wheat flour: effect of cassava genotype and nitrogen fertilizer on bread quality’, Food Research International 41: 569–78 <https://dx.doi.org/10.1016/j.foodres.2008.03.008>.

Standards Organization of Nigeria (SON) (2004) Standard for Edible Cassava Flour, NIS 344: 2004, Lagos, Nigeria: SON.

Taiwo, K.A. (2006) ‘Utilization potentials of cassava in Nigeria: the domestic and industrial products’, Food Reviews International 22(1): 29–42 <https://doi.org/10.1080/87559120500379787>.

Agiriga, A.N. and Iwe, M.O. (2016) ‘Optimization of chemical properties of cassava varieties harvested at different times using response surface methodology’, American Journal of Advanced Food Science and Technology 4(1): 10–21 <http://dx.doi.org/10.7726/ajafst.2016.1002>.

Ajibola, G.O. and Olapade, A.A. (2017) ‘Effects of drying methods on nutritional quality of pro-vitamin A cassava (Manihot esculenta Crantz) flours’, Annals: Food Science and Technology 18(3): 2017.

Aloys, N. and Ming, Z.H. (2006) ‘Traditional cassava foods in Burundi’, Food Reviews International 22: 1–27 <https://doi.org/10.1080/87559120500379761>.

Aryee, F.N.A., Oduro, I., Ellis, W.O. and Afuakwa, J.J. (2006) ‘The physicochemical properties of flour samples from the roots of 31 varieties of cassava’, Food Control 17: 916–22 <http://dx.doi.org/10.1016/j.foodcont.2005.06.013>.

Association of Official Analytical Chemistry (AOAC) (2005) Official Methods of Analysis (18th edn), Washington, DC: AOAC.

Bakayoko, S., Kouadio, K.K. ., Soro, D., Tschannen, A., Nindjin, C., Dao, D. and Girardin, O. (2012) ‘Rendements en tubercules frais et teneurs en matière sèche de soixante-dix nouvelles variétés de manioc (Manihot esculenta Crantz) cultivéesdans le centre de la Côte d’Ivoire’, Journal of Animal & Plant Sciences 14(2): 1961–77.

Balagopalan, C. (2002) ‘Cassava utilization in food, feed and industry’, in R.J. Hillocks, J.M. Tresh and A.C. Belloti (eds), Cassava: Biology Production and Utilization, pp. 301–18, Colombia: CIAT.

Bokanga, M., Ekanayake, I.J., Dixon, A.G.O. and Porto, M.C.M. (1994) ‘Genotype-environment interactions for cyanogenic potential in cassava’, Acta Horticulturae 375: 131–9.

Cardoso, P.A., Mirione, E. and Ernesto, M. (2005) ‘Processing of cassava roots to remove cyanogens’, Journal of Food Composition and Analysis 18: 451–60 <http://dx.doi.org/10.1016/j.jfca.2004.04.002>.

Chotineeranat, S., Suwansichon, T., Chompreeda, P., Piyachomkwan, K., Vichukit, V., Sriroth, K. and Haruthaithanasan, V. (2006) ‘Effect of root ages on the quality of low cyanide cassava flour from Kasetsart 50’, Kasetsart Journal: Natural Science 40: 694–701.

Codex Alimentarius Commission (CAC) (2009) Discussion Paper on Cyanogenic Glycosides. Joint FAO/WHO Food Standards Programme Codex Committee on Contaminants in Foods Third session, Rotterdam, the Netherlands.

Dixon, A.G.O., Asiedu, R. and Bokanga, M. (1994) ‘Breeding of cassava for low cyanogenic potential: problems, progress and prospects’, Acta Horticulturae 375: 153–61.

Egunlety, M. and Aworh, O.C. (1990) ‘Production and physicochemical properties of tempeh fortified maize bread weaning food’, Nigerian Food Journal 70: 92–102.

Eleazu, C., Eleazu, K., Awa, E. and Chukwuma, S. (2012) ‘Comparative study of the phytochemical composition of the leaves of five Nigerian medicinal plants’, Journal of Biotechnology and Pharmaceutical Research 3: 42–6 <http://dx.doi.org/10.3923/ajft.2012.642.649>.

Eswara, A.R. and Ramaskrishnarao, M. (2012) ‘Solar energy in processing: a critical appraisal’, Journal of Food Science and Technology 50(2): 209–27 <http://dx.doi.org/10.1007/s13197-012-0739-3>.

FAO (2007) Guía técnica para producción y análisis de almidón de Yuca [online], Rome: FAO <www.fao.org/docrep/010/a1028s/a1028s00.htm> [accessed 12 December 2017].

FAO (2014) The State of Food Insecurity in the World: Strengthening the Enabling Environment for Food Security and Nutrition, FAO: Rome.

FAO/WHO (2002) Codex Standard for Edible Cassava Flour, Codex Standard 238–2003, Rome, Italy: Food and Agriculture Organization and World Health Organization of the United Nations.

Hahn, S.K. and Keyser, J. (1985) ‘Cassava: a basic food of Africa’, Outlook on Agriculture 4: 95–100.

Hahn, S.K., Mahunyu, N.M., Ofoo, J.A., Msabaha, M.A.M., Lutaladio, N.B. and Dahniya, M.T. (1987) ‘Root crops and the African food crisis’, in E.R. Terry, M.O. Akoroda and O.B. Arene (eds.), Proceedings of the Third Technical Symposium of the International Society for Tropical Root Crops, African Branch, Owerri, Nigeria, pp. 24–29, Ottawa, ON, Canada: IDRC-28C.

Hassan, S.W., Umar, R.A., Maishanu, H.M., Matazu, I.K., Faruk, U.Z. and Sani, A.A. (2007) ‘The effects of drying methods on nutrients and non-nutrients composition of leaves of Gynandropsis gynandra (Capparaceae)’, Asian Journal of Biochemistry 2: 349–53 <http://dx.doi.org/10.3923/ajb.2007.349.353>.

Iglesias, C.A., Sanchez, T. and Yeoh, H.H. (2002) ‘Cyanogens and linamarase activities in storage roots of cassava plants from breeding program’, Journal of Food Composition and Analysis 15: 379–87.

Ikediobi, C., Onyia, G. and Eluwah, G. (1980) ‘A rapid and inexpensive enzymatic assay for total cyanide in cassava and cassava products’, Agricultural and Biological Chemistry 44: 2803–9.

Maziya-Dixon, B., Dixon, A.G.O. and Adebowale, A-R.A. (2007) ‘Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties’, International Journal of Food Science and Technology 42: 969–76 <https://doi.org/10.1111/j.1365-2621.2006.01319.x>.

Milena, L., Maria, D.F., Arianna, R. and Dante, M.F. (2013) ‘Improved processing methods to reduce the total cyanide content of cassava roots from Burundi’, Africa Journal of Biotechnology 12(19): 2685–91 <http://dx.doi.org/10.5897/AJB2012.2989201 ISSN 1684–5315>.

Morris, A., Barnett, A. and Burrows, O. (2004) ‘Effects of processing on nutrient content of foods’, Cajarticles 37: 160–4.

Mujumdar, A.S. and Devahastin, S. (2000) ‘Fundamental principles of drying’, in S. Devahastin (ed.), Mujumdar’s Practical Guide to Industrial Drying, Chapter 1, Montreal, Canada: Exergex Corp.

Myriam Vitovec (2015) ‘Benchmark for mechanized cassava processing’ [online], CGIAR, Research Program on Roots, Tubers and Bananas <www.rtb.cgiar.org/blog/2015/09/09/benchmark-for-mechanized-cassava-processing/> [accessed 31 January 2018].

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Standards Organization of Nigeria (SON) (2004) Standard for Edible Cassava Flour, NIS 344: 2004, Lagos, Nigeria: SON.

Taiwo, K.A. (2006) ‘Utilization potentials of cassava in Nigeria: the domestic and industrial products’, Food Reviews International 22(1): 29–42 <https://doi.org/10.1080/87559120500379787>.