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Hawashi, M., Widjaja, T. and Gunawan, S. (2020) Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value. In: Martínez-Espinosa, R.M., Ed., New Advances on Fermentation Processes, IntechOpen.
https://doi.org/10.5772/intechopen.87160

has been cited by the following article:

• TITLE: Determination of Hydrocyanic Acid Content and Nutritional Value of Sun-Dried Cassava Flour (Akambaranga) in Burundi

  AUTHORS: Séverin Sindayikengera, Nadine Niyokwizera, Josiane Manirakiza, Vestine Ntakarutimana, Libérata Nizigiyimana, Mélance Ntunzwenimana, Jonathan Niyukuri

  KEYWORDS: Hydrocyanic Acid, Akambaranga, Nutritional Needs, Fortification, Cassava

  JOURNAL NAME: Food and Nutrition Sciences, Vol.17 No.2, January 29, 2026

  ABSTRACT: In Burundi, cassava flour is obtained through several types of preparation, including sun-drying, which gives the flour its name. The aim of this work is to determine the level of hydrocyanic acid and the nutritional value of Akambaranga. The hydrocyanic acid content was determined by the Association of Official Analytical Chemists (AOAC, 2019) and International Organization for Standardization (ISO 2164, 1975) methods, aflatoxins by the AOAC (2019) method, proteins by Kjeldahl by the AOAC (1990) method, reducing sugars and total sugars by the Luff-Schoorl reagent method and minerals by Atomic Absorption Spectrophotometry (AAS) by the AOAC (2019) method. Hydrocyanic acid was found at a level (1.35 ± 0.16 mg/kg) below Codex Alimentarius standards (