Investigators will implement a novel cassava processing method (wetting method, WTM) that safely removes cyanogenic compounds from cassava flour prior to human consumption in a stratified village-cluster randomized non-inferiority trial so as to compare the effectiveness of a peer-led intervention (women training other women in the WTM) with that by community-health worker specialists.
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Change in food cyanogenic exposure
Timeframe: From baseline to 6-month time points
Change in internal cyanogenic exposure
Timeframe: From baseline to 6-month time points
Change in oxidation damage
Timeframe: From baseline to 6-month time points
Change in carbamoylation
Timeframe: From baseline to 6-month time points
Change in carbamoylation surrogate
Timeframe: From baseline to 6-month time points