Preparation of crude extracts from cassava stem cortex
Fifteen hundred grams of healthy cassava stem pieces was thoroughly washed in running tap water.
The periderm and sclerenchyma tissues were peeled off with a knife and the central stem tissues (cortex) were dried at 60° C to constant weight, for 72 h.
The dried pieces were chopped ,
and crushed into powder using a warring blender (Cookworks Mod el BL907 2; Cookworks, Dallas, Texas).
Three hundred grams of powder were added to1000 ml of sterile distilled water,
and allowed to shake on an electric shaker for 10 min.
The extract was filtered through a three-layered muslin cloth,
and the filtrates collected in conical flask then stored at 10 °C in an incubator for immediate use.