Traditional cassava detoxification process and nutrition education in Zaire
1983
Bourdoux, P. | Delange, F. | Ermans, A.M. (Hopital Saint-Pierre, Brussels (Belgium). Service des Radioisotopes) | Seghers, P. | Mafuta, M. | Vanderpas, J. | Vanderpas-Rivera, M.
This paper discusses some of the aspects of detoxification processes associated with the consumption of cassava in Zaire. Drying, heating, and soaking are the traditional processing methods used. Soaking appears to be the most efficient detoxification process. Well detoxified food items can be prepared if the detoxification process is carried out carefully; however, modifying the food habits of rural populations in Africa is difficult.
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