Nutritional factors involved in the goitrogenic action of cassava

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dc.contributor.advisorPrema, L
dc.contributor.authorParvathy Radhakrishnan
dc.contributor.authorKAU
dc.date.accessioned2020-06-16T07:16:06Z
dc.date.available2020-06-16T07:16:06Z
dc.date.issued1987
dc.descriptionPGen_US
dc.description.abstractThe 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.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810147644
dc.keywordsCassava production, Goitrogenic actionen_US
dc.language.isoenen_US
dc.pages117p.en_US
dc.publisherCollege of Rural Home Science, Vellayanien_US
dc.subHome Scienceen_US
dc.subjectnullen_US
dc.themeGoitrogenic action of Cassavaen_US
dc.these.typeM.Scen_US
dc.titleNutritional factors involved in the goitrogenic action of cassavaen_US
dc.typeThesisen_US
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