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Cassava, a versatile and widely consumed staple in many parts of the world, including Africa, is known for its potential cyanide content. Cyanide is a naturally occurring toxin found in cassava, which can be harmful if not properly prepared. However, with the right knowledge and techniques, you can reduce the cyanide content in cassava to enjoy this nutritious tuber safely. In this blog, we will explore how to prepare cassava to minimize cyanide exposure.

Understanding Cyanide in Cassava

Cyanide is present in cassava in the form of compounds called cyanogenic glycosides. When cassava is consumed without proper preparation, these compounds can release hydrogen cyanide, a toxic substance that can lead to cyanide poisoning. Symptoms of cyanide poisoning can range from mild, such as dizziness and headaches, to severe, including nausea, vomiting, and even death in extreme cases.

How to Reduce Cyanide in Cassava

  1. Peeling and Soaking: The first step to reducing cyanide in cassava is peeling the outer skin. Most of the cyanogenic glycosides are concentrated in the outer layer. After peeling, soak the cassava in water for at least 12 hours or overnight. This soaking process helps leach out some of the cyanide content.
  2. Rinsing: After soaking, rinse the cassava thoroughly with clean, fresh water. This further removes residual cyanide.
  3. Boiling: Boiling cassava is one of the most effective ways to reduce cyanide levels. Cook cassava in plenty of water until it becomes soft. The longer you boil it, the more cyanide will be removed. Remember to discard the water used for boiling.
  4. Fermentation: In some cultures, cassava is traditionally fermented to reduce cyanide levels. During fermentation, natural enzymes break down cyanogenic glycosides. However, this process can take several days and may not be practical for everyone.
  5. Drying: Proper drying can also help reduce cyanide levels in cassava. Once cassava is peeled and soaked, you can sun-dry or oven-dry it. The drying process further reduces cyanide content.
  6. Use of different Varieties: Some cassava varieties have naturally lower cyanide levels. Consider using these varieties if available in your region.
  7. Cooking Techniques: When cooking cassava, use methods that minimize the exposure of the cassava to water, such as baking or frying. This can help retain more of the cassava’s nutrients while reducing cyanide content.


Cassava is a valuable source of carbohydrates, vitamins, and minerals, but its cyanide content demands careful preparation to ensure safety. By following these steps to reduce cyanide in cassava, you can enjoy this nutritious tuber without health concerns. Remember that proper preparation is essential, especially if cassava is a dietary staple in your region. By sharing this knowledge, we can promote safe and healthy cassava consumption in communities around the world.



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