Fresh attiéké contained 76.7% starch, 1.5% protein and 1.25 mg/100 g of hydrocyanic acid (HCN). The powder obtained as a by‐product from drying had similar starch and protein contents but only 0.4 mg/100 ml of HCN, below the safe level, so it could be used in food products.
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Yao et al. (2006) studied this question.
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