Nutritional factors involved in the goitrogenic action of Cassava

dc.contributor.advisor	Prema, L
dc.contributor.author	Parvathy Radhakrishnan
dc.date.accessioned	2020-06-16T07:10:24Z
dc.date.available	2020-06-16T07:10:24Z
dc.date.issued	1987
dc.identifier.citation	T-431	en_US
dc.identifier.sici	T-431	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/7873
dc.description.abstract	The present investigation was undertaken to assess the goitrogenic action of cassava. The study this antithyroid action of cassava hydrocyanic acid content of six varieties of cassava commonly used in Kerala were assessed. M-4 a popular variety and H-165 which contains the highest concentration of hydrocyanic acid were selected for further experiments. Under various processing methods, soaking and sundrying for four days was found to be the most effective detoxification method. Among the various food tasters tested, lime juice was found to be the most effective ingredient in reducing hydrocyanic acid content. A preliminary feeding trial was conducted for thirty days.	en_US
dc.language.iso	en	en_US
dc.publisher	College of Rural Home Science, Vellayani	en_US
dc.subject	Cassava production	en_US
dc.subject	Goitrogenic action	en_US
dc.subject	Cassava
dc.title	Nutritional factors involved in the goitrogenic action of Cassava	en_US
dc.type	Thesis	en_US