Studies on the Hydrocyanic Acid Contents of Some Local Varieties of Cassava (Manihot Esculenta Crantz) and Some Traditional Cassava Food Products

Abstract

The distribution of cyanogenetic glucnsides in four varieties of cassava, was investigated. Among the leaves. the highest concentration was found in the very young leaves and this concentration decreased with the age of the leaves. In the tubers the bark had much higher concentrations than the pulp, and in the latter tissue, the concentration decreased from the outer to the inner part. Boiling of both the tubers and the very young leaves greatly reduced the glycoside concentration but did not eliminate it completely. Cassava flour made from tubers in the laboratory according to a common traditional local process contained harmless levels of cyanide, the levels being comparable with the level of cyanide found in cassava flour bought from a local market.