Effect of Drying on the Nutritional and Anti-Nutritional Composition of Sweet and Bitter Cassava

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Discussion

Analysis shows that drying alters nutritional quality in sweet and bitter cassava, suggesting improved safety and nutrient levels.

Drying increased carbohydrates by 13.3% in sweet cassava, enhancing its nutritional value overall.
Significant reductions in hydrogen cyanide and oxalate levels were observed, crucial for food safety.
Using standard AOAC methods, both fresh and dried forms of cassava were compared for their composition.
These results support drying as an effective method to improve both the safety and nutrition of cassava consumed in Nigeria.

Sufyanu et al. (2025) studied this question.

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