+234 813 0686 500
[email protected]

DETERMINATION OF THE CYANIDE CONTENT IN SOME BITTER CASSAVA SPECIES IN PARTS OF OHIMINI L.G.A OF BENUE STATE

(Chemistry Project Topics & Materials)
  • Type: Project
  • Department: Chemistry
  • Project ID: CHM0081
  • Access Fee: ₦5,000 ($14)
  • Pages: 57 Pages
  • Format: Microsoft Word
  • Views: 742
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

This project work was carried out to determine the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State and finding out the best method to considerably reduce the high content in the cassava.

DETERMINATION OF THE CYANIDE CONTENT IN SOME BITTER CASSAVA SPECIES IN PARTS OF OHIMINI L.G.A OF BENUE STATE
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Chemistry
  • Project ID: CHM0081
  • Access Fee: ₦5,000 ($14)
  • Pages: 57 Pages
  • Format: Microsoft Word
  • Views: 742
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to
Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565
Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

Details

Type Project
Department Chemistry
Project ID CHM0081
Fee ₦5,000 ($14)
No of Pages 57 Pages
Format Microsoft Word
More Chemistry Project Topics & Materials

Related Works

1. DETERMINATION OF THE CYANIDE CONTENT IN SOME BITTER CASSAVA SPECIES IN PARTS OF OHIMINI L.G.A OF BENUE STATE
Abstract The cyanide Levels in two cassava varieties and some derived products was investigated. The study was conducted on fresh tubers by, sampling in three longitudinal positions (1/4: ½: ¾) and four radials (A, B, C and D). In... Continue Reading
2. Determination of the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State
This project work was carried out to determine the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State and finding out the best method to considerably reduce the high content in the cassava.... Continue Reading
3. DETERMINATION OF THE CYANIDE CONTENT IN SOME BITTER CASSAVA SPECIES IN PARTS OF OHIMINI L.G.A OF BENUE STATE
CHAPTER ONE INTRODUCTION 1.1 Background to the Study Cassava (Manihot esculenta crantz) is a perennial crop native to tropical America [1, 2]. It originated from Brazil and was introduced to Africa by Portuguese traders in the 16° century... Continue Reading
4. Determination of the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State
This project work was carried out to determine the cyanide content in some bitter cassava species in parts of Ohimini L.G.A of Benue State and finding out the best method to considerably reduce the high content in the cassava.... Continue Reading
5. COMPARATIVE ASSESSMENT OF THE CYANIDE CONTENT OF VARIOUS CASSAVA FOOD PRODUCTS (GARRI, FUFU, WET ABACHA AND DRY ABACHA) SOLD IN IMT CAMPUS 3
ABSTRACT This study was aimed at investigating the comparative assessment of the cyanide content of various cassava food products (Garri, Fufu, Wet Abacha and Dry Abacha) sold in IMT campus 3. Samples of the... Continue Reading
6. DETERMINATION OF HYDROGEN CYANIDE IN CASSAVA
ABSTRACT Cassava is one of the major dietary stable for a large percentage of the population of tropical Africa and other parts of the world, and is likely to remain the biggest single source of calories for the poor in the continents. An important drawback to increase cassava use for human and animal... Continue Reading
7. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
(Sphenostylis Stenocarpa) ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours... Continue Reading
8. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)
ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as... Continue Reading
9. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)
ABSTRACT  Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served... Continue Reading
10. PRELIMINARY DETERMINATION OF THE ACTIVE COMPONENTS IN BITTER LEAF ROOT (VERNONIA AMYGDALINA) EXTRACTS IN THE TREATMENT OF DIABETES MELLITUS
ABSTRACT This research work is on the preliminary determination of active components in bitter leaf root ( vernonia amygdalina ) in the treatment of diabetes. Deficiency of hormone (insulin) causes diabetes mellitus, a disease due to too much of sugar being present in the blood. This is because without insulin in the body, the result is that sugar... Continue Reading
Call Us
Get this work

Quick Navigation Menu

Home
Getting Started
Project Topics
Business Plans
Seminars Topics
eBooks
Articles
Download Project
Payment
Explore Project Ideas
Request Assistance
Terms of Service
Contact
Gross Archive
23 Agodogba Av, Park View
Ikoyi, Lagos State,
+ 234 813 0686 6500
+234 809 3423 853
[email protected]

Copyright © Gross Archive. All Rights Reserved
Gross Archive Limited:
whatsappWhatsApp Us